Spinach Quiche
Let me start by saying that I devised this recipe myself, and I just sort of add 'this and that'. This recipe is VERY forgiving, so you can add or remove ingredients according to your taste! Recipe makes 1 - 9 inch quiche
Let me start by saying that I devised this recipe myself, and I just sort of add 'this and that'. This recipe is VERY forgiving, so you can add or remove ingredients according to your taste! Recipe makes 1 - 9 inch quiche
- 1/2 cup butter
- salt and pepper to taste
- 1 cup milk
- 1 small onion chopped
- 4 eggs, beaten
- 1 (9 inch) unbaked deep dish pie crust
- 3 cloves garlic chopped
- (10 ounce) package frozen chopped spinach thawed and drained
- (4.5 ounce) can mushrooms drained
- (6 ounce) package herb and garlic feta crumbled
- (8 ounce) package shredded cheddar cheese
- Carbohydrate 3.50201666820952 g
- Cholesterol 44.6708333885372 mg
- Fat 16.6649750206493 g
- Fiber 0.208333335320155 g
- Protein 1.70862500129369 g
- Saturated Fat 10.4691883463454 g
- Serving Size 1 1 Serving (71g)
- Sodium 125.751666819028 mg
- Sugar 3.29368333288937 g
- Trans Fat 1.23163000149641 g
- Calories 167 calories
Step-by-step
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
- In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
- Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
Beyond the Ingredient List
Frozen spinach contains a significant amount of cellular water that raw measurements fail to communicate. Squeezing thawed spinach thoroughly inside a clean kitchen towel prevents excess moisture from diluting the custard and turning the pastry soggy. Feta and cheddar cheeses bring contrasting moisture levels and melting properties, requiring careful distribution within the crust before the liquid ingredients are introduced.
Thermal Control and Structure
Baking at 375 degrees Fahrenheit initiates rapid starch gelatinization in the bottom crust while the dairy proteins coagulate. Adding the remaining cheddar during the final stages prevents the surface lipids from burning before the center reaches completion. Allowing the baked quiche to rest for ten minutes permits the internal temperature to stabilize, which solidifies the cut slices and prevents crumbling upon serving.
Second-Day Transformations
Quiche stores reliably in the refrigerator for up to four days when wrapped securely. Reheating individual slices in a toaster oven at 300 degrees Fahrenheit revives the crispness of the pastry better than a microwave, which tends to toughen the egg proteins. Cold slices also pair well with a sharp vinaigrette for a lunch option that bypasses reheating entirely.
