Source: Mom cir. 1980’s
I do remember my mom making quiche as a young person. It was normally in the summer months when cooking in general was a push because the weather was so warm in California. But, quiche for me usually comes during the late summer to early fall months, when I need to move through my veg. This time of year, (fall) is well suited for the spinach quiche. I happened to have left-over dough from making pizza the night before, I had cheese, eggs, and milk. I thought it was quite apropos. Serve sliced, or squared, and top with a dollop of crem fraiche. Enjoy.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 people
- 1 pack dough or use dough from previous nights' pizza. Not too much, but just enough to fill my quiche tart pan
- 1 onion diced and sauteed
- 1 cup spinach washed and cut up or sliced
- 1 cup cheese select a mild cheese such as Tillsiter, or a mild Swiss Berg cheese, it's not the main flavor.
- 4 eggs
- 1/2 cup milk
- 1-2 tsp flour this is to act as a water absorber, the spinach looses a lot of moisture in the cooking process.
Pre-heat oven to 200° C. Dice onions
Sauté onions until translucent, and season with salt and pepper. Add your sliced spinach to the warm pan, cook for 1 min. then put the lid on and turn off the heat.
Shred your cheese and beat milk and eggs together, eventually adding cheese and flour to mixture
Prepare quiche pan or tart pan. Sprinkle with flour, then line with the left-over dough. Add sautéed onions together with spinach
Now pour milk, egg mixture with cheese over.
Bake for 30 min. or until center is set.
Cut, and serve. suggestion: add a dollop of creme fraiche to top.