I make quiche often. It is fast and easy, and I love that fact there are always leftovers. I also enjoy the (almost) infinite combination of ingredients that can be added to the custard. This week, I made a fresh spinach and feta cheese quiche.
Fresh spinach needs to be cleaned thoroughly. I typically fill my kitchen sink with cold water and soak the leaves for at least 20 minutes. Using this method, the dirt sinks to the bottom of the sink and the spinach leaves float to the top. I then dry the leaves on an absorbent dish towel. A salad spinner also works well.
After the spinach is clean, I chop it coarsely and quickly sauté it (with a shallot or small onion) in a small amount of olive oil. You can also also steam it, if you like. In either case, be sure to squeeze out any excess water from the spinach -- either by using a fine mesh strainer or placing the cooked spinach on a piece of paper towel.
To make the custard, I blend 4 jumbo* eggs, 1 cup of heavy cream, and salt/pepper to taste. You can substitute one cup of skimmed evaporated milk for the cream, if you would like to make a low fat alternative.
To assemble the quiche, I place half of the cheese on the bottom of the pie shell, followed by the spinach . I then pour the custard into the shell and sprinkle the remaining cheese on top.
The quiche bakes for approximately 40 minutes at 375F. Ovens vary, so check the custard after 30 minutes. The custard is set when an inserted knife comes out clean.
This quiche is a wonderful summer meal served with a salad and a chilled glass of buttery (oak aged) Chardonnay. I hope that you enjoy it.
The printable recipe is here.
*If you are using smaller eggs, increase by one or two eggs.
