Wednesday, March 6, 2013

Spinach Quiche and Sadness

Well Lola is officially gone.  I'm not surprised, but it's still a little sad.  They said I need to come get all my crap out of her today or tomorrow.  I'm actually kind of excited about this; I'm not the best about cleaning out the car, so it's going to be sort of fun to see what kind of stuff I find.  Now the search is on for a new car, I'm most likely getting a CRV, unless I go and drive one and decide that I hate them.  They're good cars, a little bigger (for getting out of the snow), and plenty of room in the trunk for Milton. 

On a happier note, I made spinach quiche.  This particular recipe comes from Diethood, but making quiche is easily tailored to whatever ingredients you have on hand. 

Spinach Quiche:



























1 Pie Crust (you are more than welcome to make your own, but I bought mine.)
5 Eggs
2-3 Cups of cooked spinach, or 1 10-oz box of frozen
1 Cup shredded mozzarella
1/2 Cup Feta
1/2 Cup whipping cream (I was going to use part Fat-Free Half and Half, part 1% milk, but my milk smelled weird, so I just did the half and half.  You can use whatever kind of milk you like)
Salt and Pepper

Pre-heat the over to 375.  Roll out your pie crust so that it mostly drapes over the side of your greased pie pan.  I'm not great at this, so mine always ends up looking a little wonky.  Try to do that fancy scalloped edge that your mom does.  Put some little fork pricks in the crust so it doesn't bubble.


























Bake at 375 for around 10 min.


























Next, if you are using raw spinach, you need to cook it.  Boil some water, throw the spinach in there.  I used a bag of the pre-washed and a little bit from another bag.  It ended up being a bit over 3 cups, but that's ok.  I'm terrible about taking vitamins, so this is helpful.  Boil it for 3-4 min, until it's wilted down.  Squeeze the excess water out before adding it to the quiche. 

























Now, mix together the eggs, milk, cheeses, salt, and pepper.  It's easier to beat the eggs before adding everything else.  Also, sorry for the awful picture...apparently using a yellow bowl for yellowish food on a pale counter in a room with yellow walls looks gross.  Lesson learned!!

























Then, add the spinach.  You can certainly chop up the spinach to whatever size you like it, but I was feeling lazy, so mine is big.  Mix it around a bit so that the spinach is evenly distributed with the other stuff. 


























Then, dump it all in the pie crust.  Again, make sure that all the goodness gets distributed throughout. 

























Bake at 375 for 45 min to an hour, until the eggs are set (if you're not sure, stick a fork in it).  It will look super puffy when you take it out of the oven, but it will fall some after it cools. 


























Looks amazing!  I can't wait for lunch. 

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