popeye’s favorite

quiche & arugula salad

A while ago, Jessica posted on her Facebook wall, asking if there were any reader requests for this blog… a friend of hers (Hi Gina S.!) asked for quiche. I figured I’d tackle the task. It turned out to be an easy and delicious dish, and I see a fair amount of quiche in my future.

ready to go into the oven baked quiche

This was the first time I have ever made quiche (Not counting when I was on the South Beach diet in college and ate those horrible eggbeater mini “quiches”. Blech!), but I love eggs, so it was worth a shot. I chose to make this rather simple spinach quiche as my first foray into quiche-ville. If you can get the method down, there’s no end to what you can put into this creamy-custardy-pastry-crusty-dish (see notes below the recipe).

spinach quiche a light dinner

spinach quiche
printer-friendly recipe
adapted from Smitten Kitchen, originally from Bon Appetit
serves: 6

1 refrigerated pie crust (or homemade, if you have a favorite recipe)
4 ounces cream cheese, at room temperature
1/3 cup half and half
3 eggs
1 10-ounce package frozen chopped spinach, thawed and drained
1/2 cup grated cheddar
1/4 cup grated Parmesan
1/2 cup onion, finely diced (or 4-6 green onions, sliced)
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375°F. Fit the refrigerated pie crust into the bottom of a  9-inch diameter glass pie plate. Trim edges if necessary. Beat cream cheese with a [hand]mixer in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 30 minutes. Cool 10 minutes before serving.

This recipe was quite delicious as-is, but I might make a few changes the next go-round. As you may be able to tell from the photos, my quiche filling did not quite come up to the top of the crust, not that it was a problem, per se… It was also quite spinach heavy (D called it a spinach pie). For an egg-ier filling, I would suggest adding an extra egg or two (for a total of 4 or 5) to the mix as well as doubling the half and half amount to 2/3 of a cup. Add additional cheese as you see fit. The original Bon Appetit recipe uses puff pastry instead of pie crust, which would probably be delicious. Also, feel free to think of this recipe as a base– change and/or add ingredients (sauteed mushrooms, chopped roasted peppers, ham, bacon, etc.) to make it your own!

This entry was posted in breakfast, cheese, eggs, meatless monday, vegetarian and tagged , , . Bookmark the permalink.

3 Responses to popeye’s favorite

  1. I love quiche AND spinach. Put them together and you’ve got a wonderful dish. This looks amazing!
    I have a giveaway on my blog. Come check it out.

  2. Hey there. I found your web site by way of Google whilst searching for a similar topic, your website came up. It appears to be great. I’ve bookmarked your web page: https://twothirtyate.wordpress.com/2011/10/24/popeyes-favorite and will check back often. Thanks for the good post!

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