This quiche has been a long time coming on Keys to the Cucina, and I can’t wait to share it with you. It also comes during a week where I know tons of you will be brunching/nursing hangovers from New Years Eve, so I figured why not share it with y’all?
In the summer I craved quiche and would satisfy many cravings at Le Pain Quotidien, but alas I found the time to make this homemade version! I had some feta on hand from making chicken souvlaki a few weeks back, so that drove me to a make a Greek inspired quiche. Throw in some spinach, onion, and tomato and you’ve got yourself a vegetarian quiche filled with enough protein to get you through the rest of 2013.
I never really grew up eating quiche, and my only memory of it is that my Dad would always recite the quote, “Real men don’t eat quiche.” After a little wikapedia-ing, I found that that quote is actually the title of a book that satirizes stereotypes of masculinity. I promise, there will be no stereotyping here, just an eggy-licious bite for all to enjoy. The heavy cream makes the eggs rich but fluffy, and the veggies sauteed in crushed pepper make for the perfect breakfast bite with a little kick.
- 1 9 inch pie dough
- 4 eggs
- 1½ c heavy cream, ( you can substitue milk or half and half)
- ½ onion, diced
- 1 box frozen spinach, drained
- 10 cherry tomatoes, sliced thin
- 1 handful of feta cheese
- 1 tsp salt
- 1 tsp pepper
- ½ tsp crushed pepper
- Blind bake pie dough on 350 for 30 minutes. Lay a piece of parchment paper over the dough and fill with dried beans to weigh it down. Once golden brown, remove from the oven and set aside.
- Keep oven on for you will be putting the quiche in at the same temperature after you follow these steps.
- In a bowl, whisk together the eggs and heavy cream. Add a pinch of salt and pepper and set aside.
- In a saute pan, combine evoo, the onions, spinach, and tomatoes.
- Season with salt, pepper, and crushed pepper, and saute for 5 minutes.
- Once sauteed, lay the spinach mixture in the bottom of the pie shell then pour the egg mixture over it.
- Press a generous handful of feta cheese into the top of the quiche.
- Arrange foil around the edges of the crust to prevent it from burning while baking.
- Bake for 35-40 minutes or until a toothpick comes out clean.
I recently sang “Frosty the Snowman” in the style of The Ronnette’s at a Christmas show. I listened to it non stop last week so that I could memorize the whole thing, and with the year ending, I figured Frosty’s time to shine was now. Enjoy and I’ll catch you tomorrow with some 2013 highlights of Keys to the Cucina.
