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Wednesday, 24 July 2013
Spinach (any vegetable!)Quiche
Topic: Recipes
The Amazing QUICHE !
 
What a great culinary concept--vegetables, cheese, and eggs in a single crust pie shell, 

I started by making an olive oil single crust--

As you know pie crust is basically : Flour, some fat,  and ice water.

 

Great crusts are made with vegetable shortening or lard--or, in this case, olive oil. Olive oil works especially well for savory crusts which is the idea with a quiche.

 

So, I used: 1 cup of flour, about 1/2 tsp of salt--tossed together in a bowl. Then, added 1/4 cup of olive oil and used a fork to distribute this so the oil and flour mixture resembled lots of little grainy crumbles. Then, I added 2 tbsp of ice water and tossed again with the fork, sprinkling additional ice water with my fingers until the blend was now larger crumbs that would stick together if handled with your fingers. Once its at the stage where you can actually form a ball of dough that won't fall apart, you're ready to roll it.

 Then, use a floured surface and floured rolling pin and roll your dough into a circle a bit larger than your pie pan. Use a spatula, slide it under the dough, fold over to a half circle, lift and place inside one half in the pie pan. Then, unfold the other half. You did it! Trim off excess and crimp a crust. I use thumb and index of my right hand, with index finger of my left hand and run around the rim of the pie pan, making a curvy scalloped edge.

 

Filling: I used about 1 cup of chopped, cooked and throughly drained spinach--if using a small box of frozen spinach, then defrost, drain and press out excess water.

 

Top that layer with 6 oz chopped or grated cheese--I used Swiss.I also added a couple slices of cooked and crumbled bacon.

Place 4 eggs in a  2 cup measuring cup--whisk these and add milk to make a 2 cup mixture of egg and milk. Season to taste with salt, pepper, a little nutmeg (your choice of spices). Whisk together and pour over the spinach and cheese.

 Bake about 1 hour at 350 degrees.

 Here's what you get.

 

 


 

 

Now--get creative and use up all of your other veggies in the garden in your next quiche--tomatoes, peppers and mozzarella? Swiss chard, onion and gouda? Tomatoes, onion and feta? Assorted fresh herbs?

Whatever you want!!!  

 

 


Posted by Karen at 21:14 CDT
Updated: Wednesday, 24 July 2013 21:25 CDT
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