Recipe 61: Broccoli & Spinach Cheese Quiche


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A quiche is essentially an egg pie with a flaky pastry crust. Adding in cheese and sauteed vegetables makes it a nice meal and the tastiest leftovers. Quiche freeze easy, so this recipe is actually makes 2 full quiche, so halve-it if you only want one…

Some recipe notes before we proceed:

  • The veggies are sauteed before use to ensure that the liquid that they naturally release is already mostly cooked off. If you don’t cook your veg before adding it to the quiche, it can result in a runny filling and extended baking time.
  • Store-bought crust can be substituted in for this recipe, but I prefer the flakiness and nutritional content of a home-made one.

Recipe 61: Broccoli & Spinach Cheese Quiche

Total Time: 2.5 hours

Yields: 2 Quiche

Ingredients:

Pie Crust:

  • 2 & 1/2  cups AP Flour
  • 2 sticks (1 cup) Unsalted Butter, cubed & popped into the freezer
  • 1 tsp Salt
  • 1 tsp Sugar
  • 6-8 tbsp ice water

Filling:

  • 3 cups Sharp Cheddar Cheese-grated
  • 1 cup Onion-chopped
  • 2 cups Broccoli Florets-chopped
  • 2 cups Spinach-washed
  • 2 cloves Garlic-minced
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 6 eggs
  • 2 cups Milk
  • 1 tsp Black Pepper, ground
  • 1 tsp Oregano

Process:

For the pie crust (if using store-bought, skip to the filling instructions): Cut your sticks of unsalted butter into 1/4″-1/2″ cubes, and pop them into the freezer to chill. Keep your butter wrappers to grease the pie tins.

Combine the dry ingredients into a large bowl, then add your chilled butter to the mix. Use a pastry blender, forks, or even a food processor to but the butter into the dry mixture until it is the consistency of large bread-crumbs. Carefully add ice water a tbsp at a time until the dough comes together. Knead lightly so it doesn’t break apart and then halve-it, and wrap each half in plastic wrap. Chill 1 hour.

For the filling: In olive oil, saute the oregano, garlic, onion, broccoli, and spinach until the broccoli is tender. Set aside.

Whisk the egg/salt/milk/pepper together until frothy.

Roll the pie crust out onto a floured surface, flipping and turning 1/4 turn each time to ensure an even crust. Cut using a plate or lid that’s more than 1″ larger in diameter than your pie-plate. Carefully lay the crust into the greased pie plate and decorate the edges with whichever pattern you want.

Add a layer of cheese, then vegetables, then pour the egg mixture until 1/2″ is left to the top edge of the crust.

Top with cheese and bake at 400F for 25-30 min until a knife inserted in the center of the quiche comes out clean.

Allow to cool before serving.

To freeze, remove the fully-cooled quiche from the pie pan and wrap in plastic wrap, then in a layer of aluminum foil. Place in a large freezer bag and into freezer. To reheat, allow to thaw in refrigerator in pie pan, and then heat in the oven for 10mins at 400F.

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