spinach quiche – sort of. . .
Spinach is one of my favorite green vegetables. It requires rinsing/soaking in cold water, then drying and taking off the longest stems. I store the cleaned spinach in a large container with a paper towel over it. Today, I decided to make a quiche but in a slightly different way. Instead of making a pie shaped quiche, I used a fluted oval baking dish that I use at least once a week, buttered it and lined it with a sheet of puff pastry.
In a skillet, I sauteed some chopped shallot in butter, then added the spinach and cooked it down, adding a couple twists of grated nutmeg. Drained the spinach, chopped it up and layered it on the puff pastry sheet. A handful of shredded swiss cheese was sprinkled on top. Since the baking dish wasn’t very big, I beat four organic eggs with about a half cup of heavy cream, adding a pinch of sea salt. Once I poured the eggs into the quiche, I folded the pastry crust over the top, leaving room for the eggs to cook on their own.
In a 400 degree oven, the quiche cooked for about 35-40 minutes, puffed up and nicely golden brown on the top. After turning off the oven, I left the quiche to settle in the heat for about ten minutes. When we cut into it, it was like having a crostata or a calzone – except the pastry was light, layered and crispy.
On the side, we had a butter lettuce salad with cherry tomatoes, cucumber and carrots. Staying the course so far on eating less rich foods. . . but it isn’t easy.