Green with envy: Spinach makes quick, healthy quiche

Spinach and other favorite spring vegetables will soon give way to that irresistible mistress of summer: tomatoes.

But before the spinach bolts, there’s still time to stop by the farmer’s market to grab some of this tasty, healthful green along with some farm-fresh eggs. In no time, you’ll have an easy, delicious, good-for-you dinner.

Spinach from the farmer’s market forms the heart of this delicious quiche, but health-minded cooks can feel free to mix in any other favorite spring vegetables, too.

Spinach from the farmer’s market forms the heart of this delicious quiche, but health-minded cooks can feel free to mix in any other favorite spring vegetables, too.

Adapted from the 1975 guide “Diet for a Small Planet,” this recipe for a basic quiche with a pat-in crust works well with any produce you want to pitch in. Leftover quiche served with a side salad makes a splendid lunch the next day.

 

For crust:

1 cup whole wheat or all-purpose flour

Dash of salt

6 Tablespoon butter slightly softened

Cut the butter into very small pieces, add to the flour/salt and mix with your      fingers until the mixture resembles coarse cornmeal.

Press into a lightly greased quiche pan or 9-inch pie pan. (Use the paper the        butter came in to grease the pan.)

Before filling, bake crust at 350 degrees for 5 minutes

 

For filling:

You’ll want 10 cups of fresh spinach, loosely measured, to equal ¾ to 1 cup cooked spinach.

Remove large ribs and tear into pieces. Wilt spinach in a microwave dish or sauté quickly in a skillet. Drain any excess liquid.

Add 5 eggs, mixed together with a whisk or fork, 1 cup milk, a dash of salt, pepper to taste and garlic or onion powder.

Finally, add 1 cup shredded Swiss cheese (more is OK) and your cooked spinach. Pour into quiche pan and sprinkle with nutmeg.

Continue baking for 45 to 60 minutes until set in center. Before serving, allow to stand 10 minutes.

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