Vanishing Spinach and Feta Quiche
Monday, April 19th, 2010 02:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
forchancookieI made a super yummy quiche last night. I really love quiche. It's a great way to clean out extra cheese and veggies from the fridge. Unfortunately, there's always a lot of both in there taunting me, My mom typically keeps two or three packages of feta in the fridge at once. One is not enough. *sighs* Anyway! This quiche disappears quickly. Every time I turned around, there was less and less of it. Even Andrew, who doesn't like quiche much, couldn't keep his hands off of it and had a full plate full.
Vanishing Spinach and Feta Quiche
Ingredients:
2 tablespoons butter
3 cloves garlic, chopped
1 small onion, chopped
1 bag fresh washed spinach or 10 ounce package frozen chopped spinach, thawed and drained
1 can mushrooms, drained (size doesn't matter, big or small as to your preference)
1 6 ounce package of your favorite feta cheese crumbled
1 8 ounce package shredded Cheddar cheese
1 9 inch unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
pepper to taste
Directions:
Preheat oven to 375 degrees F. Prick crust with fork and put in oven for five to seven minutes or until crust is mostly dry. Remove and set aside.
In a medium skillet, melt one tablespoon of butter over medium heat. Sauté garlic and onion in butter until lightly browned, about seven minutes. Remove from pan and melt second tablespoon of butter and cook spinach. Remove from heat and let cool slightly.
In a large bowl, whisk together eggs and milk. Season with a bit of pepper. Stir in all other ingredients, reserving a handful of cheddar, and mix thoroughly.
Pour mixture into pastry shell and put in oven for fifteen minutes or until set. Sprinkle reserved cheddar on top and continue cooking for about 35 to 40 minutes, until center is set. Remove and allow to stand for about ten minutes before serving.
Notes:
This is a very flexible and forgiving recipe. I definitely used a bit more spinach and cheese than I have listed in my ingredients list and I used a large can of mushrooms. :D Next time I'd like to use broccoli or zucchini, maybe even asparagus or artichokes. Also, I didn't have enough cheddar and used some mozzarella. So, you can go wild with your veggies and cheeses and still come out. If you have a mutant deep dish pie plate like we do, you might want to use an extra egg. I used five eggs, because we have a mutant deep dish pie plate that is just huge! But regular pie plates wouldn't be able to contain that much stuff, so I reduced the eggs to four for the sake of a recipe anyone can use.
The recipe I adapted this from originally called for herb and garlic feta. I used a combination of regular feta and tomato and basil feta. This recipe does not need any salt. Don't you dare salt it. The feta by itself is salty enough to carry the entire dish and don't forget the cheddar. I used unsalted butter for my sautéing, but if you use regular, there's more salt. You don't want to overload the sodium! Pepper on the other hand, feel free to go crazy with it. The garlic is one of the main flavors of the dish. It's wonderful! If you don't like garlic though, scratch it and just toss in your favorite herbs.
Did I mention this recipe was flexible? I swear it almost has no spine. I'm definitely going to have fun playing with it in the future. Already I've been ordered to make it again. I took the pie plate out this afternoon to have some for lunch and it has mysteriously shrunken... So yes, this is a vanishing quiche. Beware!
Vanishing Spinach and Feta Quiche
Ingredients:
2 tablespoons butter
3 cloves garlic, chopped
1 small onion, chopped
1 bag fresh washed spinach or 10 ounce package frozen chopped spinach, thawed and drained
1 can mushrooms, drained (size doesn't matter, big or small as to your preference)
1 6 ounce package of your favorite feta cheese crumbled
1 8 ounce package shredded Cheddar cheese
1 9 inch unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
pepper to taste
Directions:
Preheat oven to 375 degrees F. Prick crust with fork and put in oven for five to seven minutes or until crust is mostly dry. Remove and set aside.
In a medium skillet, melt one tablespoon of butter over medium heat. Sauté garlic and onion in butter until lightly browned, about seven minutes. Remove from pan and melt second tablespoon of butter and cook spinach. Remove from heat and let cool slightly.
In a large bowl, whisk together eggs and milk. Season with a bit of pepper. Stir in all other ingredients, reserving a handful of cheddar, and mix thoroughly.
Pour mixture into pastry shell and put in oven for fifteen minutes or until set. Sprinkle reserved cheddar on top and continue cooking for about 35 to 40 minutes, until center is set. Remove and allow to stand for about ten minutes before serving.
Notes:
This is a very flexible and forgiving recipe. I definitely used a bit more spinach and cheese than I have listed in my ingredients list and I used a large can of mushrooms. :D Next time I'd like to use broccoli or zucchini, maybe even asparagus or artichokes. Also, I didn't have enough cheddar and used some mozzarella. So, you can go wild with your veggies and cheeses and still come out. If you have a mutant deep dish pie plate like we do, you might want to use an extra egg. I used five eggs, because we have a mutant deep dish pie plate that is just huge! But regular pie plates wouldn't be able to contain that much stuff, so I reduced the eggs to four for the sake of a recipe anyone can use.
The recipe I adapted this from originally called for herb and garlic feta. I used a combination of regular feta and tomato and basil feta. This recipe does not need any salt. Don't you dare salt it. The feta by itself is salty enough to carry the entire dish and don't forget the cheddar. I used unsalted butter for my sautéing, but if you use regular, there's more salt. You don't want to overload the sodium! Pepper on the other hand, feel free to go crazy with it. The garlic is one of the main flavors of the dish. It's wonderful! If you don't like garlic though, scratch it and just toss in your favorite herbs.
Did I mention this recipe was flexible? I swear it almost has no spine. I'm definitely going to have fun playing with it in the future. Already I've been ordered to make it again. I took the pie plate out this afternoon to have some for lunch and it has mysteriously shrunken... So yes, this is a vanishing quiche. Beware!
