Source: Mom cir. 1980’s
The rebirth of the spinach quiche is long overdue. It’s such a fantastic option during warm summer months, or really during any time of year when you want do serve a light, wholesome meal.
I grew up with spinach quiche. These were the “real men do eat quiche’ days. My mom would quite often have a quiche in the works 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.
- 1 pack dough or use dough from previous nights’ pizza. Not too much, but just enough to fill my quiche tart pan
- 1 medium 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 large eggs
- 1/2 cup milk
- 1 to 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.