SPINACH QUICHE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 prepared pie shell (or make your own) (You know those prepared pie shells are fine but they sometimes contain partially hydrolyzed vegetable oil—yuck. Try to get a frozen shell at Trader Joe's or Whole Foods)
6 or more eggs
1/2 cup fat free cream (I know that is an oxymoron….fat free cream, but it is made by Land O Lakes)
1/2 shredded Swiss cheese (you can use the low fat kind if you like)
1 1/2 - 2 cups fresh spinach, chopped (you can use one package of frozen spinach if you like, just defrost and squeeze out the water before you use it)
THESE ARE MY SECRET INGREDIENTS
3 slices of onion
butter to saute
1 teaspoon honey
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Directions: |
Directions:
Bake the pie shell on a cookie sheet for about 10 minutes in a 350 degree oven, or until it begins to brown. Remove from the oven and let cool. While the pie shell is cooking, combine the eggs, cream and cheese. Set aside.
Saute the onions in butter until just translucent. Drizzle the honey on the bottom of the browned pie shell, and then top with the sautéed onions. Place the chopped spinach in the pie shell and then add the egg mixture. Bake for about 30 minutes or until the egg hardens.
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Personal
Notes: |
Personal
Notes: When I first came to Philadelphia I got a job in a restaurant called the Rusty Scupper. I worked at many jobs in that restaurant. First I was a cashier. Then I worked the deli at the bar. Then I was promoted to prep chef, and finally I was one of the lunch cooks. One of the items on the menu was Crab Quiche. We had King Crab legs on the dinner menu and every morning it was my job to make 8-10 crab quiches out of the leftover crab legs. Who wants to throw out crab? I would steam the crab and then crack the shell and get the crab out. We would then chop it up and make the quiche. We also made mushroom quiche and spinach quiche. This is where I learned to make this dish. I don't think I ever tasted it until I came to Philadelphia. There are lots of and lots of variations. You can make this low fat, high fat, or crust less. The filling variations are many.
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