Tuesday, April 14, 2009

Spinach Garlic Sun-Dried Tomato Quiche

Ingredients:
1 prepared pie crust to fit a 9 ½ inch pie plate

5 large eggs
1 cup cream
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
dash of nutmeg
1½ cups cooked chopped spinach
¼ cup chopped red onion
1 tablespoon California Sun Dry brand garlic with sun-dried tomatoes
2/3 cup grated three cheese blend of mozzarella, provolone, Parmesan

Prepare 1 pie crust to fit a 9 ½ inch pie plate, bake 375°F for 7-10 minutes. Cool slightly.

Whisk together 5 large eggs, beat well. Add cream, salt, pepper, and a dash of nutmeg, mix well. Stir in spinach, onion, and 1 tablespoon California Sun Dry brand garlic with sun-dried tomatoes. Add grated cheese. (Trader Joe's quattro fromaggio blend of Parmesan, Asiagio, Fontina and Provolone is fab.)

Place baked shell on cookie sheet, pour the filling into the baked shell, if you have a pie shield cover the crust. Bake in 350 degree oven for 25-35 minutes. It may take longer, but check every few minutes. The quiche is done when the center doesn't jiggle, or when a knife in the middle comes out clean. Let cool before serving, best served at room temperature. It should be allowed to set and become mostly firm. If it's too hot it will not cut well.

This is my go to quiche. I have everything on hand at all times which is such a relief for those days when I need to make a light quick supper. Using a frozen pie shell will save you time, there are several in my deep freezer for days when I don't feel like making pie crust. The California Sun Dry brand garlic with sun-dried tomatoes really makes this basic quiche turn into something fantastic. I recommend using it as the flavor enhances the spinach and cheese.

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