So remember the gorgeous gold + green quiche I made a few months ago? I one-upped myself. I didn’t mean to… but after falling head over feet with my clean-out-the-fridge pesto I couldn’t help but dedicate a flaky, fluffy quiche to it. So now this blog officially has 6 quiche recipes. Or maybe it’s 7? Who freaking knows anymore. Hopefully you love them as much as I do because, darlings, this one is goooooood!
what’s in it?
4 large eggs
a few heaping spoonfuls of asparagus pesto
one 9 oz pkg of frozen chopped spinach [or fresh sauteed spinach]
1/4-1/2 an onion [approx 1 cup chopped]
2/3 cup half and half or light/heavy cream
1/3 cup crumbled feta cheese
salt and pepper, to taste
optional add-in: splash some extra color into this dish with fresh tomatoes!
uber easy crust:
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup ice cold water
To make the crust, first mix the flour and salt with fork. In a separate bowl, beat the oil and water with a whisk or fork to thicken. Pour into flour and mix gently with a fork. [just til mixed, don't overwork it] Divide dough into 4 equal parts and press each flat on a solid surface. You’ll want to press the dough super thin so it comes out flaky and magical. Then press each doughy disc into 4 mini tart pans and season each with a little freshly ground black pepper. Making one big quiche instead? Press the dough into a 9-10 inch pie dish. Preheat oven to 350F and start quiche filling.
If you’re using frozen spinach, defrost in the microwave or pop the pouch in boiling water to heat. .Use half the spinach for the quiche and the other half for a bowl of spinach dip or cram the entire package of spinach into this quiche! The choice is yours =)
Next saute the onion in a teeny bit of oil, adding the garlic towards the very end to prevent burning Season with a little salt, pepper, and even a little garlic powder for added flavor. Beat the eggs until the yolks and whites are incorporated and add your half and half. Add a little S+P to taste. Top the crust with minced garlic, veggies, and feta and pour in egg mixture. Bake at 350F for 30-35 minutes. About 10-15 minutes into the cooking process, swirl in your pesto to the semi-solidified quiche. If you rather bake and forget about it, plop it in before baking!
so… how was it?
Healthy [because duh - veggies!] and decadent [hellooo pesto!] and oh-so-good. I could go on forever, but I really just want you to go ahead and make this. So scram!
I’m kind of a slut for quiche…