In the mood for quiche, again, and with plenty of ready made pie crust dough on hand. I put together this delicious spinach quiche with Gruyere cheese. My son walked by as I was photographing it and said, "That smells great! Can I have a bite?" I thought, uh yea, quick before he asks what's in it! HE LIKED IT! "Mikey likes it!" I couldn't help snap of picture of the moment. The photo came out a little fuzzy, due to my excitement. But I wanted to show you that a kid would eat it and like it.
This quiche turned out very light in texture. The egg seems to be there only to hold the spinach and onion in place and disappears like cotton candy as its consumed. It was hard not to want to eat an entire half of this quiche by myself.
HERE'S EXACTLY WHAT I DID TO MAKE IT
- 1 ready made pie crust, rolled thin
- 4 green onions, chopped
- 1/2 (10 ounce) package of frozen spinach, thawed and squeezed dry
- 1/4 -1/3 cup Gruyere cheese, cut into small cubes
- 4 fresh eggs
- 2 cups half-n-half or 1 cup milk with 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
Heat oven to 425ºF degrees. Prepare pie crust and lay over pie pan that's greased with butter. Spread out into pan cheese, onions, spinach and season with half the salt and pepper. Whip together eggs, cream and the remaining salt and pepper. Pour over spinach mix. Fold over extra pie crust and decorate. Lightly coat pie crust with egg mixture for a shinier golden finish.
Bake for 15 minutes, then reduce heat to 300ºF and finish for 25-30 minutes. Bake until knife inserted in center comes out clean. Let it stand long enough to cool so you don't burn your mouth eating it.
Quiches make delicious leftovers for lunch. Or if you make one on Saturday morning, you'll have breakfast for Sunday, provided you don't eat it all in one day. I hope you try this recipe soon. It's a great change from cold cereal or the normal egg breakfast.