Monday, April 11, 2011

Spinach and Gruyere Quiche

Quiche is one of the first things I learned how to make when I was younger. It was easy to make and was always a hit in my family. And it can be easily made vegetarian with the meat-eaters still willing to eat it. Because it's that good. Quiche is really versatile. I've had some really great asparagus, mushroom, and tomato quiches and I've also had quiches made with various cheeses, from cheddar to feta to Swiss. Also, fresh herbs like parsley, chives, and basil are wonderful additions.
This particular quiche is made with spinach, onions, and Gruyere cheese. Gruyere is an aged French cheese that has a wonderful flavor and is perfect in a dish like this. When making quiche, I like to make sure I use the best quality ingredients and that includes good quality dairy, local if at all possible, including organic cream (or milk), organic eggs, organic butter, and good quality cheese. The dairy industry in this country is absolutely horrible, with cows living in crowded, filthy, and unhealthy living conditions. They're given growth hormones and antibiotics, and are fed corn, when they naturally should be eating grass. I feel better supporting sound farming practices because the result is healthier food and a healthier environment.
 This quiche is sure to be a hit. It's something I like to make when I want something a little extra special, and everyone I've made it for seems to really like it. Like I said, it's so easily adaptable. Just always use the same cream (or milk) to egg ratio and then add whatever you want to it. This one is even made with 100% whole wheat crust. I definitely want to try making my own whole wheat crust someday, when I have a bit more time on my hands. But just look at that crispy cheesy top. How can anyone say no to that?

I recommend serving this quiche with a nice fresh green salad filled with seasonal vegetables and a light dressing  to balance the richness of the quiche.

Spinach and Gruyere Quiche
4 organic eggs
organic cream or milk (see recipe for how to measure)
1 onion, finely chopped
2 cups baby spinach
3/4 cup freshly shredded Gruyere cheese (or Swiss)
1/2 tbs butter
100% whole wheat pie crust
sea salt
freshly ground black pepper

1. Preheat oven to 350 degrees. In a large frying pan, cook chopped onion in butter and a pinch of salt until onions are really soft. Add the spinach and cook until the spinach is just wilted. Remove from heat.

2 Add half of the shredded cheese to the bottom of the pie crust. Put the spinach and onion mixture on top of the cheese.

3. Crack 4 eggs into a 2-cup measuring cup and beat well. Now add cream or milk to the beaten eggs in the cup until it reaches the 1 1/2 cup line. Add 1/2 tsp of sea salt and some freshly ground black pepper.

4. Pour this custard over the spinach, onions, and cheese in the pie crust. Don't overfill the crust, or else it will spill over. On the other hand, of you find that you don't have enough custard, just pour some more cream into the quiche. Sprinkle the remaining cheese on top.

5. Bake for 35-40 minutes or until the top is lightly golden. Let it sit for about 10 minutes after removing it from the oven (if you can look at it for that long before devouring it) to make sure it sets. Slice and enjoy.






3 comments:

  1. Holy crap Renee! that was the BEST QUICHE ive ever had!!!! miss you love you lots...and thanks:) <3alicia

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  2. Thanks Alicia! So glad it came out so good! :)

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