If you personally know me, I’m always moving or running some place. It’s horrible, but since I haven’t figure out how to clone myself I have had to learn how to abbreviate my life. One some occasions I will have guests come over at which time I’m running around trying to figure out what I’m going to prepare. I love to cook when I don’t have to think about what I am going to cook. However, when I actually have think about what I’m going to cook I get a bit anxious. Especially for guests. Is is just me?
Anyway, on this particular day I decided last minute I would make a basil tomato quiche but the food gods were not having it. Two stores I visited in a panic didn’t have basil so I just said, “Fah ged it” and decided to use spinach. Serendipity is always on my side because it all worked out and it tasted great! For this quiche I used my simple pie crust recipe which can be found here.
- Homemade pie crust check my link to my quick pie crust
- Dollop of olive oil
- 1 small onion chopped
- 1 cup fresh spinach
- 1 garlic clove minced or pressed
- 6 eggs
- 1 cup almond milk or coconut milk for a richer taste
- 2 cups shredded gouda and parmesan cheese combined
- Salt & pepper
Pre-heat oven to 375 degrees
Press pie crust into 9" pie pan (see instructions for pie crust)
Pre-bake pie crust for about 10 minutes - set to the side
Sautee onion, garlic & spinach in olive oil until onion is soft - add salt & pepper to taste - set aside
In medium mixing bowl - whisk together the eggs & almond milk
Pour into pie crust
Spread shredded cheese on top of egg and milk mixture
Spread spinach egg and milk mixture in pie crust
Bake at 375 degrees for 35 minutes
If crust starts to get too brown - cover edges with tin-foil
Oh, I also added red pepper because I like adding a little color 🙂
I ran out of foil which I think I may stop using anyway but parchment paper also seems to work to keep the browning down to a minimum.
Cheers to behind the scene chaos people don’t see!
Simple & Homemade