I’ve been buying pie crusts in packs of two from the grocery store whenever I need one, that way I always have one hanging out in case I feel like making a quiche or pie on a whim. The mood just so happened to strike on Labor Day, when I was up early with my son and saw a half-used bag of baby spinach in the fridge. I put this quiche together pretty quickly, and let me tell you – it ROCKED! The texture was just perfect, and everyone loved it. Fresh nutmeg is a great flavor with greens, and the garlic and shallot were just enough to amp up the flavor while still keeping it simple. And, of course, you know I had to throw in a bunch of cheese. It was light and fluffy and delicious, and I can definitely see mixing up the filling ingredients to include other veggies or meat, too.
Baby Spinach and Cheddar Quiche
Ashley Covelli
Store-bought frozen deep dish pie shell
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon shallot, minced
4 ounces baby spinach
Freshly grated nutmeg, to taste
Kosher salt and freshly cracked black pepper, to taste
5 large eggs
3/4 cup milk
1 cup shredded cheddar cheese
Preheat oven to 350°F. Place frozen pie crust on a baking sheet and set aside.
Heat oil in a large, non-stick skillet over moderate heat. Add garlic and shallot and sauté until soft. Add spinach, season with nutmeg, salt and pepper, and cook until the spinach wilts down, stirring occasionally. Remove from heat.
While the spinach mixture is cooling, beat eggs and milk in a large bowl. Stir in cheese.
Place spinach mixture in the bottom of the pie crust, spreading it out in an even layer. Pour egg mixture on top and bake for 45-50 minutes, until eggs are set. Remove from oven and let stand a few minutes before diving in. Enjoy!
Big Flavors Rating: 5 Stars
