Late last summer (while I was very pregnant), my husband decided to plant a late-season crop of spinach so we’d have some before winter. Little did we know 1) a screaming, colicky baby was not interested in spinach, 2) we’d forget about the garden altogether, and 3) it didn’t matter anyway because the spinach never did more than sprout.
We were sure the winter would zap our spinach as soon as the first frost hit.
But much to our surprise, the little sprouts did make it through the endless amounts of snow and then decided to produce and produce and….produce.
We’ve had to come up with tasty recipes for all this spinach – our favorite being Chicken Alfredo Spinach pizza (recipe coming soon!) I was flipping through an old cookbook of mine and came across a recipe for a spinach quiche.
Dictionary.com defines quiche as the following:
a pielike dish consisting of an unsweetened pastry shell filled with a custard and usually containing cheese and other ingredients, as vegetables, seafood, or ham: spinach quiche.
Quiche is great for any meal and is excellent re-heated. I also like making quiche because I can pretty much throw in anything I want. I tweaked the old cookbook recipe quite a bit, and this is what I came up with:
Makes a 9-inch quiche, approx. 8 servings (in our house, 6 servings)
1 9-inch pie crust
½ cup yellow onion, diced finely
6 slices of good-quality bacon, cut into ½ inch pieces
½ cup sour cream (can also use ¼ cup sour cream + ¼ cup plain yogurt)
½ cup whole milk or half-n-half
½ – 1 teaspoon salt
¼ teaspoon freshly ground black pepper
dash of freshly ground nutmeg
3 cups of lightly-packed fresh spinach, cut into bite-sized pieces
½ cup shredded mozzarella cheese
½ cup shredded Swiss cheese
2 tablespoons shredded parmesan cheese
Preheat oven to 450 degrees. Spray a pie dish with non-stick cooking spray and line the plate with the prepared pie crust. Flute the edges as desired. Line the crust with a piece of parchment paper (NOT waxed paper) and fill with dried beans. Bake the crust for 8 minutes. Remove the parchment paper and beans and bake for another 5 minutes. Remove the crust from the oven and reduce the oven temperature to 325 degrees.
In a large saute pan, cook the bacon pieces until they are crispy. Remove the bacon and drain on paper towels. In the remaining bacon fat, cook the onion until it is translucent, approximately 5 minutes. Remove the onions from the pan and allow to drain on the paper towel with the bacon.
In a mixing bowl, beat the eggs until well combined. Mix in the sour cream and/or yogurt, the milk or half-n-half, salt, pepper, nutmeg, onion and bacon mixture, spinach, and the mozzarella and Swiss cheese. Gently stir until combined.
Pour the mixture into the par-baked pie crust and sprinkle with parmesan cheese. (This is where I cover the edge of my pie crust with aluminum foil to prevent it from being overdone.) Bake in a 325 degree oven for 45-55 minutes or until a knife inserted in the middle comes out clean. Let stand for 5-10 minutes before serving.
Recipe adapted from Better Homes and Gardens New Cook Book