Quiche galore…

I wanted to make quiche (with sides of fruit) for the 9 people staying at our lake home this weekend. I also didn’t want to spend my time with friends in the kitchen. So I went ahead and made them last night and put them in the freezer. That way they won’t take up precious lake house fridge space, they’ll be ready to eat when we’re hungry, and they’re still homemade. All pros.

I went with two varieties, one for the veggie lovers and one for meat lovers. Not going to lie…neither are 10 out of 10 on the health scale, but I tried to make a healthy quiche once and FAILED. Lesson learned. So I made adjustments where I could, and I cannot wait til these are out of the freezer and in my belly.

Here are the recipes…and before you get all high and mighty. Yes, I use frozen pie crust; yes, I think it tastes the same if not better; yes, it makes for a perfectly round circle; yes, it saves me about 2 hours. If it converted my from “everything from scratch” amazing baker of a grandmother, it’s good enough for me.

Spinach, Tomato and Feta Quiche via food.com (my adaptations in italics)

Ingredients

    • 1 package frozen shortcrust pastry dough
    • 1 tablespoon olive oil (1 teaspoon)
    • 2 cups packed fresh spinach leaves, trimmed and washed thoroughly
    • 4 large eggs
    • 2/3 cup creme fraiche (you can also use heavy cream or milk) (whole milk)
    • 1/3 cup crumbled feta cheese
    • 6 cherry tomatoes, halved
    • 2 cloves garlic, minced
    • 2 tablespoons fresh chives, chopped
    • fresh ground black pepper

Directions

  1. Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
  2. When you’re ready to start, lay the dough into either a 10 inch quiche or springform baking pan(9 in pie crust pan), making sure you have enough dough to form a crust around the edge.
  3. The crust should come 1 to 1 1/2 inches up the side of the pan.
  4. Crumble the feta cheese onto the bottom of the crust.
  5. Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
  6. Spread the spinach over the feta cheese.
  7. Beat the eggs, garlic and creme fraiche (milk) together.
  8. Pour over top of the feta cheese and spinach.
  9. Place cherry tomatoes on top of the quiche.
  10. Sprinkle chives and ground pepper on top.
  11. Bake at 350 F or 180 C for 45 minutes (375 for 35 minutes)

Ham, Swiss and Spinach Quiche via recipes.com (my adaptation in italics)

Ingredients

    • 1 9-inch frozen pie crust
      • 3 cups packed baby spinach, chopped
      • 6 large eggs, lightly beaten (5 eggs)
      • 1 1/2 cups half and half (1 cup whole milk)
      • 1/2 teaspoon salt
      • 1/4 pound sliced ham, chopped
      • 1 1/2 cups shredded Swiss cheese

Directions

  1. Mist a medium skillet with cooking spray and warm it over medium heat. Cook spinach, stirring often, until wilted. Remove spinach to a paper towel-lined plate and pat dry.
  2. Combine eggs, half-and-half (milk) and salt in a large bowl and whisk until well mixed. Arrange spinach on bottom of pie crust. Scatter ham over spinach. Sprinkle cheese over ham. Pour egg mixture into shell.
  3. Place quiche on baking sheet and bake until filling is set and crust is golden, about 40 minutes. Let stand 10 minutes, slice into wedges, and serve hot.

Making the brownies tonight, but there’s nothing SUPER exciting about brownies until they’re in your mouth.

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3 thoughts on “Quiche galore…

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