Saturday, January 8, 2011
Crustless Spinach Quiche
I had a really productive Saturday but did a lot of running and got home and didn't feel like cooking dinner. Turns out, I happened to be in luck. I made a quiche this morning for tomorrow's breakfast and suddenly it started to look like a great meal for this evening's dinner. One of my friends calls that the "turnaround" when her family eats breakfast food at dinnertime. So, Turnaround Saturday it is, though quiche can be eaten for breakfast, lunch or dinner.
This quiche recipe is so easy to make and can be made with salmon, asparagus, bacon, green peppers, onions, tomatoes, whatever you are in the mood for. Surprisingly it tastes just as good when reheated in the microwave or the oven. I didn't make mine with a crust today but if you prefer a crust, have at it. It tastes great either way. With Valentine's Day coming up, this would be a great way to surprise your sweetheart...breakfast on a tray with some fresh fruit to accompany the quiche and a mimosa...I'm just sayin'.
I'm feeling a little like Popeye as I have spinach in the quiche but am also putting spinach on my plate as a side salad with strawberries, bacon bits, toasted walnuts, cranberries, blue cheese and balsamic vinegar. It sounds a little much but trust and believe, I am quite content right about now. I have my quiche, my salad, Miles Davis playing in the background...all I need now is a glass of Moscato...perfect Saturday evening.
Crustless Spinach Quiche
3 large eggs (or 4 medium sized eggs)
1 ½ c milk or heavy cream
½ lb. Jimmy Dean hot sausage, optional
¼ tsp pepper
½ tsp kosher salt
¼ tsp nutmeg
¼ tsp ground mustard
1 tsp parsley
½ c mild cheddar cheese
1 tbsp butter
2 c spinach, cut into pieces
½ c mushrooms, optional
In a large pan over medium heat, cook the sausage until browned. Drain on paper towels.
Add butter to medium sized saucepan and sautée mushrooms and spinach for 3-5 minutes. Drain so all of the excess water is removed.
In a medium sized bowl, whisk together all of the ingredients. Pour into casserole dish or pie pan and bake for 35-40 minutes, at 350 degrees, until the top is puffed and golden and the middle is almost set. Let it set for 15 minutes before slicing.
1 1/4 c all-purpose flour
1 stick frozen unsalted butter, cut into cubes
1/2 tsp salt
1/2 tsp sugar
4 to 6 Tbsp ice cold water
In a food processor, combine flour, salt, and sugar and pulse. Add butter and pulse until mixture resembles coarse meal. Add water, one tablespoon at a time, and pulse. If you are able to pinch the dough and it holds together, it is ready. If not, add a tad more water and pulse again.
Remove dough from processor and place on a clean surface. Shape dough into a disc. Do not over-knead. Wrap disc in plastic wrap and refrigerate for an hour. Remove disk from the fridge and allow it to sit for 10 minutes before handling. Roll dough out, sprinkling with additional flour, if needed. Gently press dough into the pie dish. Line pie crust with foil and fill with pie weights, rice or dried beans. Bake at 350 degrees for 10 minutes, then remove the weights and foil and bake for 5 to 7 minutes more, until lightly golden. Then add egg mixture and bake as instructed above.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.