Wednesday, December 25, 2013

Spinach Quiche


I was baking so much the past few weeks, so I needed a break from all the sweet stuff and have added some savory recipes to balance out all of the high sugar content recipes.  Recently, I have been craving some nice greens.  Therefore, I went out and bought some spinach with is useful in so many ways.  It is such a versatile green that it is delicious eaten raw, but equally delicious chopped up and cooked.  This recipe is from my family in New Zealand.  It was one of the first things I learned to make when I was there, and I still go back to it when I am craving a piece of spinach quiche.

Spinach Quiche

Preheat oven to 400 F.

Crust:
1 cup flour
1 teaspoon baking powder
pinch of salt
4 tablespoons cold butter
ice cold water

Mix dry ingredients and then rub in the butter.  Add cold water by the tablespoon until dough comes together.  Roll out dough and place in a pie or quiche plate.

Filling:
4 eggs
salt and pepper to taste
1/4 teaspoon nutmeg (less if you want the flavor more subtle)
3/4 cup milk
1/2 large onion
spinach to taste, though at least 1.5 ounces
1 cup grated cheddar cheese

In a food processor with the cutting blade place the eggs, salt and pepper, nutmeg and milk.  Blend in and add the onion and spinach leaves.  Finally, mix in the grated cheese.  Pour the filling into the pie plate.  Place in oven for about 45 minutes or until gently set.  (It should not be liquid in the middle so judge the time based on how wiggly the middle is.)

Makes one pie plate (about 8 servings)

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