Note on my changes: After a little deliberation, M and I have decided that neither of us liked the crust enough to want to make the quiche with it again, so I’m omitting it. It still creates an amazing, crustless quiche 🙂
Eggs are really popular in our household. M generally only cooks when eggs (or easy mac) are involved, our roommate loves to boil them and leave them out on the counter for us to find, and I think they’re pretty swell, too. Eggs, sunny-side up, served with toast and some sharp cheddar are by far one of my favorite ways to start off the day.
When it comes to egg suppers, though, M loves nothing more than quiche. She’s mad for eggs. And yet, as much as I love quiche, I don’t make it very often. The sheer amount of cholesterol in the number of eggs it takes to make quiche are generally enough to scare me off, not to mention the glut of butter and cream the recipes call for. So, when M requested quiche for tonight’s supper, I was a little hesitant. Quiche is quick, and since we’ve got an engagement tonight, that is a great thing. I did balk at the idea of it, until Pheasant stood up and said to me, “No! You will make the best quiche ever. And you know what? You’ll enjoy every. Last. Bite.”
To the internet!
I’ve sifted through countless recipes looking for the perfect quiche recipe. And, finding none, I decided to improvise. I took pieces of quiche recipes from two or three different ones, and ended up with this one.
I love herbs, and so I decided to play with the herbs in this quiche…generally, I feel like quiche is really bland unless there is a ton of cheese (read: fat) in it. I love the idea of flavoring the eggs themselves so that no only the cheese and vegetables have flavor, but the eggs as well.
So, I set out with this lovely recipe in mind. Because we don’t have a pie pan, I used an 8×8 inch brownie pan, and just cut the quiche into nine pieces for easy eating.
1 c 1% milk
1 tbsp sour cream
1/2 onion, sliced thinly
10 oz fresh spinach
1 tbsp garlic mash
1 c grated cheddar
1 tsp freshly ground pepper
parsley, paprika and rosemary to taste
First, preheat your oven to 350°F (171°C.) In a large skillet, place the onions and some oil to sauté. When they’ve become golden-brown, add in the spinach until it all wilts down.
Combine the eggs, milk, and spices together, whisking to form a thin scramble. Spread the spinach and onion across the bottom of the crust. Cover in cheese, pour the eggs in, and replace the pan in the oven for about 30 minutes, or until the eggs are set and a knife inserted comes out clean.
Let cool, then cut into squares and enjoy!