My spinach from last year’s fall garden has survived the harsh NC winter like a dream, and we’ve had more than we know what to do with here at the Bighorn Barn. And,when you have an over-abundance of lovely things like fresh eggs and spinach the easiest thing to do is make a quiche. Since I was already making one, it wasn’t much more effort to make two and we had more than enough ingredients to go around.Quiche is one of those dishes that is a satisfying meal no matter what time of day it is.
I can honestly say this turned out to be one of the best quiches I’ve ever had. And thats means a lot for me to say. I tend to think things taste better when other people make them. I am way too judgmental of my own work, and after I’ve been working on something for several hours, or dreaming of finally making a recipe for weeks my high expectations can be hard to meet. So, the fact that this quiche surprised me with how well it turned out is a remarkable thing indeed! And the dark yolks from my eggs gave it an awfully pretty yellow-orange tint.
For the crust I used a whole-wheat version of Martha Stewart’s Pate Brisee crust recipe, that turned out flaky and tender despite the fact that I used half the butter!
Makes two quiches
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
1 stick frozen unsalted butter
2/3 cold water, plus more if necessary
Fill a 1 cup measuring cup with water and put in the freezer. Whisk flours and salt together in a large bowl. Grate frozen butter into flour, mixing the butter pieces in a few times as you go so they don’t all clump together. Slowly add water to flour and mutter mixture, mixing with a wooden spoon until dough comes together. I usually get in there with my hands toward the end. Turn out dough and work gently to incorporate in excess flour and butter. Divide into two equal portions, pat into a disk, wrap separately and refrigerate for at least an hour. When ready to add the filling, roll out each piece of dough until it is about 12 inches in diameter. Place in 9 in. pie or tart dish, cut off excess dough and crimp edges.
1 8-ounce package of cream cheese at room temperature
2/3 cup half and half
about 20-ounces fresh spinach, steamed and drained
1 cup grated gruyere (cheddar)
1/2 cup grated Parmesan
1 bunch green onions, thinly sliced
4 large cloves diced garlic
3/4 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour and divide mixture between the prepared crusts. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving. Eat it up!