Here's one of my infrequent food posts. It's a recipe for spinach quiche. I use this recipe every time for the right ratio of egg to milk to cheese. I have varied everything else using what we have on hand and it turns out well every time.
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SATURDAY, FEBRUARY 22, 2014
Spinach Quiche
There must be hundreds of recipes out there for egg and cheese combination dishes, and I've read many of them. But in my standard way of cooking, I made a quiche recently and made up my own. I used what I had on hand and a little common sense. The results were just what we wanted--an easy to make, hearty, good-for-you dish. Now it may seem strange that for someone who doesn't like to follow recipes, I usually write down what and how much I put in a dish that I don't make all of the time. That way I can make it again if it's a success. And that's what happened this time. The quiche was a nice combination of flavors without being overpowered by any one. Also, the texture was good without being too eggy or too cheesy. (I know. My husband has told me that there's no such thing as too cheesy.) I've made it a couple of times using this combination and now the recipe has gone into my files. If you'd like to give it a try or just read another recipe, here it is.Spinach Quiche
Preheat oven to 400°F
Crust:
1 cup flour
3/4 t. salt
1/4 cold water
1/4 cup oil
Mix together dry ingredients. Mix together wet ingredients and add to dry ingredients. Stir until ball forms. Press into 9" pie plate. No need to roll out, just press into place.
Filling:
3 eggs
1 cup skim milk
3 strips of turkey bacon, cooked and crumbled
1 cup shredded 2% cheddar cheese
10 oz. frozen, chopped spinach cooked and well drained
Beat eggs and milk together. Add cheese, bacon and mix. Add spinach and mix well so there are no large clumps of spinach. Pour into crust and bake for 30 minutes or until set. Enjoy!
Yum. I love a good quiche! I don't think I've ever made an oil/flour crust before. I'll give that a try next time we're out of frozen pie pastry and I really don't want to mix up a batch with Crisco. Sometimes, that is the one thing stopping me from making something like a quiche, that I don't want the bother of mixing up the pastry.
ReplyDeleteWe've had a rash of food that had to be thrown out this week, part of a meat patty from a free burger, leftovers from one person's dinner, about half of a pumpkin that had gone soft, and half a peanut butter sandwich from one person's lunch that never got finished. So, we've now come to the other side of things with food waste.
The oil crust isn't as good as the Crisco/lard crust, but it's okay for a quiche and can be healthier. That was the main reason I use it.
DeleteI think it's a miracle that you only lost half a pumpkin in all of the pumpkins you were processing. You certainly did a good job. BTW, occasionally, we lose a PBJ sandwich which gets too old to eat. However, the birds and the critters love it.
I love the idea of an oil based crust that can be mooshed into the pan rather than rolling it out. Honestly rolling a crust can be a deal breaker for me too. This sounds like a wonderful after Lent dish and I will be trying it. Actually I might make this as part of our Easter meal! We generally have the meal with our extended family so we have more than one entree. This would be a great dish.
ReplyDeleteAs much as I don't follow recipes, my theory is to do like you do and use the "guts" of a recipe then change it to use whatever you have. Although I must confess I rarely measure anything. I am one of those eyeballers.
We have this fairly often. It's easy inexpensive and tasty. If Theo is home, we occasionally make it without a crust because he doesn't like crust.
DeleteThanks. Think I'll try this one for myself.
ReplyDeleteThe price of eggs has dropped recently. Now is a good time to try it.
DeleteHow it works for you.