I always end up buying spinach and letting it wilt before I get down to putting it to any use. I finally broke this spinachy jinx of sorts with this quiche. This would have made for a perfect vegetarian quiche, if it weren’t for all the eggs.
The egg does lend itself to the fluffiness of the filling without making it taste too very eggy, so I can’t really recommend a substitute for it here. I suppose this ones for all the eggytarians out there.
I made this quiche the second time with bacon and Malabar spinach. The bacon adds a nice little salty-flavourful kick (as bacon does with anything it is stuck into) to the quiche. Malabar spinach is a little tougher though, so it calls for a little more wilting and cooking than regular garden variety spinach.
For the crust
For the filling
¼ cup cream
⅓ cup grated cheddar or gruyere cheese
¼ cup grated Parmesan
½ a large onion, diced
a pinch of salt
¼ teaspoon pepper
- To make the crust, cut the butter into the flours with the salt till it looks sandy, or like coarse meal. Add the yolks to bring the dough together. If it’s still very crumbly, add a tablespoon or two of ice cold water. Let this sit in the fridge for at least an hour (or overnight) before rolling out and laying it in your 8″ pie mould/tin. Freeze while you assemble the filling.
- Preheat oven to 425°.
- Sauté the garlic in the olive oil in a frying pan. Add the mushrooms and cook till they lose their water. Add the spinach, sliced into strips and cook till wilted. Set aside to cool.
- Beat cream cheese in medium bowl until smooth. Beat in the cream, followed by the eggs (one by one). Mix in remaining ingredients along with the spinach-mushroom mix. Pour mixture into prepared crust. Bake for about 25 minutes, until the crust is golden brown and filling is set. Cool for about 10 minutes before serving.
- Serve with sliced cucumbers tossed in olive oil and lemon juice, seasoned with salt and pepper.