Quiche is one of those dishes that – because of a massive amount of overexposure in the 80’s – has gone out of favor. Which is a shame.
Because you couldn’t ask for an easier, more satisfying and more versatile dish. A basic base of milk and eggs can be added to with any cheese, meat, vegetable or herb that you like. You can serve it hot or at room temperature. And it makes for a perfect breakfast, lunch, brunch or light dinner.
How many dishes can you say THAT about?
This quiche couldn’t be easier to pull together, thanks to shortcut ingredients like store bought pie crust, herbed cheese and frozen spinach.
Add a salad and some crusty bread and you’ve got a meal that everyone will love (and thank you for bringing it back)!
Easy Spinach Quiche:
- 9” deep dish pie crust (store bought or homemade)
- 4 tablespoons unsalted butter
- 1 garlic clove, minced
- 10-oz package frozen spinach, thawed and drained
- 6-oz container Boursin cheese (or other herbed cheese spread)
- 8 ounces cheddar, shredded
- Salt and pepper
- 6 large eggs, beaten
- 1 cup whole milk
Pre-heat oven to 375 degrees; place the pie crust on a foil-lined baking sheet and bake for 5 minutes. Remove from oven and set aside (don’t turn the oven off).
Melt the butter in a medium skillet over medium heat; sauté the garlic just till fragrant. Add the spinach, Boursin and half the cheddar – stir till melted and smooth. Season with salt and pepper and pour into the crust.
Whisk the milk into the beaten eggs till well-blended. Season with salt and pepper and pour into the crust. Bake for 15 minutes and top with the remaining cheddar. Continue baking for 40 – 45 minutes or till set in the center and golden brown. Let sit for 10 minutes to make it easier to cut before serving.