Spinach Quiche
I hesitated to label this recipe a quiche, because so many people are automatically turned off by the thought of quiche. I have no idea why. I love quiche, and this one is my favorite.
The addition of some smoked meat, such as bacon or ham, gives the spinach an excellent flavor. I like finding different ways to use spinach that don’t make my kids wrinkle their noses. Spinach is such a wonderful, healthy green vegetable — full of Vitamins A, C, and E as well as folate and antioxidants. I prefer to use tender baby spinach, (you find it with the pre-packaged salads) rather than the full-grown stuff or the boxed frozen spinach that you have to squeeze the water from.
Having said all of that, I’ll proceed to the recipe, then add a couple of ideas for variations.
Spinach Quiche
serves 6-8 / prep. time:15 minutes / cook time:45 minutes
1/2 c. onion, diced
2 c. fresh baby spinach, chopped
1 T. olive oil
4 eggs
1 c. cottage cheese
1 c. shredded cheddar cheese
1/2 c. or more chopped bacon (cooked), ham, or Canadian bacon
a few drops of Tabasco sauce (optional)
salt and pepper to taste
Heat your oven to 375. Start by sauteeing the onion in oil for a few minutes, until it starts to turn clear. Add the spinach and cook it just long enough to wilt it. In a large bowl, beat the eggs and then stir the other ingredients in. Pour this very sloppy mixture into a greased pie pan. Bake for about 45 minutes, until the center is set. Let it cool 5-10 minutes before slicing and serving.
This is the simplest version of this recipe (and 0 carbs.)
You can also bake this quiche in a prepared pie shell.
Try adding a crumb topping for a little crunch.
If you feel like putting more effort into it, buy a frozen puff pastry, roll it out thin, and line a greased springform pan with it. Pour the spinach mixture into that and fold the pastry over the top. Brush some beaten egg on top and bake in the same manner. This makes a beautiful dish to serve to guests.
Happy eating…
Add comment January 23rd, 2006