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Spinach Quiche and Other Adventures!

July 15, 2012

Sunday-OR the day I rampage in the kitchen.

In lieu of working this afternoon (I got the day off!) I decided to tackle the cooking dilema I’m having: The last few weeks have been a melee of working and playing and while it has been awesome, it has left little time for cooking anything of blog-worthy value. Lots of tacos. Lots of salads. Lots of bowls of cereal.

So, I decided to take an afternoon as soon as I could to do some mass cooking. I whipped up a batch of crackers and decided to tackle a quiche with the fresh eggs I got from the ranch this morning and the spinach that is leftover in my fridge. I also decided to make some empanadas. The pie crust recipe below and the empanadas (stand by for a post in the near future) came out of a cookbook I recently bought called The Feed Zone. More about that later, but it might be my new favorite cookbook.

Anyways, I’m pretty stoked to have excellent noms for the rest of the week and also tasty things to take for lunch when I work at the mountain. Also, my house is now a sauna. But-the rain is finally gracing us with its presence so I have all the windows and doors open and have faith it will be back to a comfortable 70 degrees in here in no time.

Here’s the quiche!

Spinach Quiche:

1 pie crust (recipe below)

6 eggs

1 cup milk (or enough to bring the eggs to 3 cups)

1 Tbsp olive oil

5 cups spinach

1/2 onion

3/4 cup shredded cheddar cheese

1/4 tsp cayenne pepper

salt and pepper to taste

Directions: Roll out pie crust and press it into a pie or tart pan. Preheat oven to 350F. Saute onion olive oil until they start to brown and spinach and cook until it is wilted, set aside. Whisk eggs and milk together (the best ratio for a quiche is that each for each egg, you add enough milk to get 1/2 cup. So 6 eggs plus milk should be about 3 cups of liquid.)  Add spinach and cheese to the egg mixture. Pour into prepared pie crust. Bake for 35-40min or until set.

Pie Crust:

1 1/2 cups flour

1/3 cup cold butter chopped into small cubes

pinch of salt

pinch of cinnamon (optional)

4-5 Tbsp cold water

Directions: Using two knives, cut the butter into the flour. I use the knives and then I use my fingers to make sure its mixed enough. You can also just throw it all in a food processor. When the butter is fully mixed with the flour, add salt and cinnamon and the water, 1 Tbsp at a time. Mix with a spatula or your hands. Add more flour or water if you need it. The dough will be a bit crumbly at first but it will come together if you keep working with it. If you aren’t using it right away, make the dough into a ball, wrap in saran wrap and put in the fridge for up to 3 days.

Mmm. This is the second quiche I have ever made, and I have to say, they sound scary but they might be the easiest thing to make. And, they are totally yummy. This is definitely the first successful pie crust I have made. It manages to stay together when it is served and it didn’t get soggy when it went in the oven. Its a keeper for sure!

I hope you all had a lovely weekend! Here are a few photos of this week’s adventures in Steamboat-

Fish Creek Falls!Tubing the Yampa.

Awesome sunset over the valley.

In case we aren’t enjoying the rain we are finally getting, we also get rainbows!



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