Thursday, July 9, 2009
spinach feta quiche
We had quiche for dinner last night and it was a great simple meal. I really enjoyed the quiche, which is especially significant since I'm not much of an egg person. For the recipe I loosely followed my Betty Crocker cookbook, but then I did some improvising-for instance the cookbook called for 2 cups of half and half or cream, instead of this I used 1 cup of whole milk and increased the number of eggs by one(the cookbook recipe used 4 eggs, I used 5). Here is the recipe:
*five large eggs
*1 cup of whole milk
*1 medium onion minced
*1 clove of garlic minced
*1/2 cup of white sharp cheddar cheese
*1/4 cup of feta cheese
*1 cup of fresh spinach
*1/2 teaspoon of salt
*1/2 teaspoon of pepper
*one homemade pie crust or premade pie crust I used this one~
Preheat oven to 350 degrees, pre-bake pie crust for 10 minutes, take out and cool for about 5 minutes. While unfilled pie crust is cooling combine eggs with milk, salt, pepper, whip thoroughly. On the bottom of pie crust add onion, garlic, and cheeses. Add spinach to egg mixture mix in, then pour on top of other ingredients.
Bake quiche for about 45-50 minutes until eggs are set (if crust is browning too fast cover top of pie loosely with foil and/or turn oven down a little bit, I have an old oven so I make adjustments according to how the dish is cooking). After the quiche is done, cool for 10 minutes, then dig in.
There you go an easy weeknight meal, I think I'll be embracing the loveliness of quiche more often now.
*note: when baking the quiche I think it's a good idea to place a cookie sheet underneath it-since the possiblitity of spill over is very likely.