Recipe: Thursday Quiche
(Spinach & Cheddar Quiche for @Zaldiv09)
- 1/2 cup chopped white onion
- 3 tbsp butter
- 10 oz. chopped spinach
- 1.5 cups shredded cheddar cheese¹
- 4 large eggs
- 1.5 cups half-and-half
- 1/2 cup whole milk
- 1/2 tsp nutmeg
- 1 tsp ground black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1 or 2 crushed garlic cloves
- 1 deep-dish frozen pie crust²
Preheat oven to 450˚. If possible, place pie weights (who on earth has pie weights on-hand? not me) or dry beans on the crust to prevent it from puffing up in the oven. Precook the frozen pie crust on oven’s lower rack for ~8 min. Remove crust from oven and set aside. Lower oven temp to 425˚.
Sauté the onion in butter on stove until translucent. Add the chopped spinach to the onions (either use drained frozen spinach or use fresh chopped spinach leaves). Add the garlic and a pinch of salt and sauté for ~5 min. Remove from stove as soon as spinach is cooked; set aside.
Whisk the 4 eggs together in a mixing bowl. Mix in the milk, half&half, and remaining spices.
Return to your empty pie crust. Scoop the onions & spinach into the pie crust and spread into an even layer. Sprinkle the shredded cheddar over it. Lastly, gently pour the egg mixture evenly into the pie crust.³ Place your soon-to-be quiche directly on the lower rack of your preheated oven and cook it for ~50 minutes.
Check on the quiche periodically to make sure your crust hasn’t burned. When time is up, dip the tip of a butter knife into middle of quiche to make sure the egg isn’t still runny. If the filling is soft (but not runny) and crust is golden-brown, remove quiche from oven. Let it cool for a bit, then serve. :)
¹I actually use vegan ‘cheese’ (Daiya™ cheddar flavored shreds) because I prefer it over dairy cheese. Don’t @ me.
²This is your easiest and generally your best option. I rarely buy frozen food, but I praise Pillsbury™ frozen pie crusts.
³Be careful not to overfill the pie crust. You will likely have an excess amount of egg mixture. You can use any remaining egg mixture for something else (make some fluffy eggs?) or dispose of it.*
* If you do accidentally overfill the crust, don’t panic! It will all be okay! You’ll just need to then place your soon-to-be quiche on a baking sheet before putting it in the oven. A bit of the excess quiche filling will overflow onto the baking sheet while cooking (look, a weird omelette!). After cooking it this way for ~15 minutes, you can remove the baking sheet and instead place the quiche directly on lower rack of oven to continue cooking. You’ll also need to add ~10 minutes to your remaining cooking time, in this case.