Spinach Quiche Recipe

Knowing how to make a quiche is big on my list of cooking skills. The recipe for quiche is a basic pie crust, filled with a savory custard of eggs, milk and cheese, and your favorite vegetables. Like pizza, quiches can have a huge variety of ingredients. This makes quiche an important go to meal item when thinking about local food because it can be made from year round staples (egg, cheese, milk, flour, and butter), and seasonal vegetables. I tend to make quiches for dinner, but they are usually served as a sunday brunch item. Quiche is usually made in a pie pan, but I made this recipe in large casserole. To lighten up a meal with quiche, I serve it with some sliced fruit, and grapes in season.

Spinach Quiche: Serves 6-8

ingredients:

For the crust:

1 3/4 cup All purpose flour
1 stick of chilled butter
1 egg
splash of water or milk

Procedure:

Cube the butter and add it to the flour in a food processor with a metal blade. Pulse a few times until the butter and flour resemble wet sand. Add the egg and a little water and pulse for a few seconds until the dough forms a ball. Wrap in plastic and refrigerate until ready to use.

Filling:

1 pint half and half
6 eggs
1 can of roasted peppers(or two large peppers roasted) drained and chopped
2 onions diced
3 cloves of garlic
2 bags of frozen spinach
1 1/2 cup of shape cheddar grated
1/2 cup grated parm
pepper
3/4 teaspoon smoked paprika

Procedure

Saute the onion in a little olive oil or butter for 5 minutes. Add the garlic and saute for another minute. Add the spinach and cook until warm.

In a bowl combine the eggs, half and half, and cheese cheddar. Mix in the onion, garlic, spinach and the roasted red pepper. Add the smoked paprika, and pepper.

preheat oven to 350 degrees

Take out your pie dough, and place on a clean flour surface. Flattened into a rough rectangle shape, and roll out the dough to a thickness of 1/4 inch. There should be enough dough to fit your casserole dish. Lay out the dough on the pan and make sure it goes up the sides. Pour the custard into the dough covered casserole. Smooth the filing to make sure the veggies are evenly dispersed. Spread he parm cheese on top in an even layer.

Place in the center rack of the oven and bake for one hour or until brown on top and bubbling.

Let cool for 15-30 before serving. Can be served at room temperature.