We had a full house in August, and for brunch one Sunday morning, I decided to make quiche. But I needed a hearty vegetarian version, as some of our guests don’t eat meat. This one was quick, delish and disappeared in no time!
I’ve posted a spinach and cheese quiche previously, but this one is a little different, and uses a lot more spinach and cheese. (Whenever possible, I like to double or even triple the normal amount of vegetables in a dish, without compromising on the flavor.)
If you have the time, you can make a home-made pie crust, adding some of the same seasonings that are in the quiche, but a pre-made crust is so much quicker.
1 Pre-made pie crust, thawed
1 cup milk
pinch of freshly grated nutmeg (a microplane makes it super easy!)
1 tsp salt
1/4 tsp black pepper
1/4 cup butter
3 cloves garlic, crushed
1 onion, finely chopped
4-5 cups fresh spinach, roughly chopped
2-3 cups of sharp Cheddar Cheese
Preheat oven to 375.
Lay pie crust in a quiche pan and set aside. (It will be too small, but that’s fine.)
In a bowl, mix eggs, milk, salt, pepper and nutmeg.
In a large frying pan, melt butter. Add onion and saute until translucent and slightly golden. Add garlic and saute a couple of minutes more. Start adding spinach by handfuls, stirring as it wilts.
Scoop onion/spinach mixture into crust and smooth out in a fairly even layer. Sprinkle cheese over spinach. Carefully pour egg mixture over the spinach and cheese.
Bake for 45 minutes. Check to see if done by wiggling the dish slightly. If it is still “sloshy” in the middle leave in a few more minutes. It will continue solidifying as it cools.
Let cool 10 minutes and then serve.
Note: if I’d had them, I’d have sauteed and added a package of sliced mushrooms. You can also try a different cheese – Gruyere or even part Gruyere would be delicious. And you can use almost any vegetable, but make sure to dry it out through sauteing, or squeezing liquid out so it doesn’t dilute the egg mixture.