10 Oct Spinach and Goat Cheese Quiche

By admin 0 Comments
0 Likes

A meal so good it could be just about anything? Must be a quiche!

You guys. I went into Kokomo’s Farmers Market Store yesterday and I was like a kid in a candy shop.

It is that fluky time of year that is glorious if you are a foodie. Summer’s tomatoes are still hanging on. You can even still find cucumbers and zucchini. Peppers are everywhere. But, kale is back. Spinach is back. Romaine and all the other salad greens are back because the head has finally kicked it down a notch.

I went a little crazy. I picked up a bunch of tomatoes… of course. But, man, did I really get after it with all things green.

So, now I have a lot of leafy greens and a need to use them. I also have a lot of eggs because… hello? Chicken farm. A quiche seemed like the perfect solution.

I love a good quiche. It’s a far cry from what you might be imagining… You know, something from your mom’s afternoon bunco and tea party in the 90’s.

Oh no. It’s everything.

It is. Everything.

It can be batched and taken for work all week for lunch. It makes for an easy week’s worth of breakfast with a little veg in there too. (Hey, that is fun and hard to get in the AM…!) And, between just us friends, you don’t even have to heat it up. You can just eat it like cold pizza. Whatever floats your boat.

But, if you boat is a little more fancy, it’s also so fun for bunch. And, hey, if you are having the ladies over for cards or a shower or the Housewives or whatever, it will be a hit too. (A word of advice: plates are probably not a bad idea for these kinds of events… but, then again, I don’t know your friends.)

Maybe Mom was onto something after all…

Save Print
Spinach and Goat Cheese Quiche
 
Ingredients
  • 6 LARGE EGGS (3 WHOLE, 3 EGG WHITES)
  • 1 PRE MADE PIE CRUST (OR HOMEMADE. SO EASY!)
  • 2 LARGE BUNCHES OF FRESH SPINACH
  • 3 CLOVES OF FRESH GARLIC, MINCED
  • ½ ONION, FINELY CHOPPED
  • 2 CUPS OF SHREDDED CHEESE (MOZZ OR CHEDDAR WORK, YOU CAN EVEN MIX THEM)
  • 1 CUP OF CRUMBLED GOAT CHEESE
  • 1 CUP MILK
  • SALT/PEPPER TO TASTE
  • 1 TSP. OLIVE OIL
Instructions
  1. PREHEAT OVEN TO 375F.
  2. PLACE CRUST IN A TART OR SHALLOW PIE DISH, FORK BOTTOM.
  3. BAKE CRUST FOR 25 MINUTES. REMOVE AND SET ASIDE.
  4. IN A SAUTÉ PAN ADD 1 TSP OF OLIVE OIL LET HEAT, ADD ONIONS AND GARLIC. SAUTE FOR 3-5 MINUTES OR UNTIL ONIONS ARE TRANSLUCENT. BEGIN TO ADD SPINACH AND COOK UNTIL IT JUST BEGINS TO SOFTEN 2-3 MINUTES. (JUST SOFT, NOT WILTED)
  5. IN A LARGE BOWL ADD EGGS, MILK, SHREDDED CHEESE, AND GOAT CHEESE. STIR IN SPINACH, ONION AND GARLIC MIXTURE. ADD SALT AND PEPPER, STIR TOGETHER.
  6. ADD ENTIRE MIXTURE TO YOUR PIE PAN AND COOK FOR 45-50 MINUTES OR UNTIL THE TOP STARTS TO JUST BROWN.
  7. LET COOL FOR 5-10 MINUTES AND ENJOY!

Eggs are available at Waddell’s in Russiaville, All-Local in Noblesville, on Market Wagon, at the Kokomo Market Store and at the farm!

No Comments

Sorry, the comment form is closed at this time.