spinach and cheese quiche for supper. . .
We live in New England and the weather has been grey, foggy and icy. It’s about 28 degrees out and raining: a recipe for icy sidewalks and streets. A good day to stay indoors. Surveying the possibilities for supper tonight, I have a third of a bag of frozen spinach, some shredded cheddar cheese, fresh eggs (thank God!) and milk. This spells quiche to me except for a tender pastry crust.
Looking on the internet, I came across the NYTimes recipe for a short crust made in ten minutes with flour, salt, butter and ice water. I decided to cut the cold butter into the flour/salt mixture myself rather than using a food processor. Then I wrapped the ball of crust to chill in the fridge for at least 2 hours. The chilling requirement made me get up off the couch and put together the crust before lunchtime rolled around!
Now, all I’ll have to do near supper time is to saute a chopped shallot in butter, add the defrosted spinach and season with salt. Roll out the crust and press into a pie pan. Preheat the oven to 400 degrees and pre-bake the crust (which might shrink a little.)
Add the cooked spinach mixture to the prepared crust; then sprinkle with 1/2 cup of shredded cheddar cheese. Beat four room temperature extra-large eggs and add 1 cup of fresh whole milk and combine. Pour the egg mixture into the spinach/cheese mixture. Sprinkle with freshly grated parmesan cheese and place the quiche into the oven for 45 minutes or until puffed and golden brown.
So this is our warm and tasty supper from almost thin air! Hope the weather will improve tomorrow: Bon Appetit!