Spinach and Cheddar Quiche

24 Jun

I don’t know if you head, but this weekend there was a super moon.  Of course, I saw some news about it during the week and started planning and getting excited to go and take pictures and then I completely forgot about it until last night when I was driving with a friend back into the city and happened to see it in all its ginormous glory floating over the highway.



By the time I got to it it was looking less super, but whatever, I had a lovely night by the lake admiring the city and the moon.

Speaking of lovely, this quiche?  Tremendously so.


(And that was definitely a smooth transition…)

I combined two recipes, taking the crust and substance from one and the flavor from another.  So the crust and the egg-milk mixture came from Mehan’s Kitchen because her recipe didn’t call for a dozen damn dairy products (dairy is expensive!) while the flavoring and the whole idea for making quiche came from the really lovely blog, A Cozy Kitchen.  Don’t ask me why I used two recipes when I could have just tweaked one.  I wasn’t employing basic reasoning at the time.


  • 1 1/4 cups flour
  • 1 stick of butter, cold and cubed
  • 1/4 cup water
  • 1 tsp salt
  • a few teaspoons of olive oil
  • 3 handfuls (or more) of spinach
  • 1/2 cup cubed cheese (I used cheddar because it was cheap, but gruyère melts better; you could use any sharp cheese though)
  • 5 eggs
  • 1/3 cup milk


In a medium-sized bowl, combine the butter and flour, mashing them together with your fingers until small crumbs form.

Pour in the water and knead until everything comes together.  I had to dump a couple of extra tablespoons of flour so the dough wasn’t too wet.  It should be tacky but shouldn’t stick to everything and get scummy.  Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

Meanwhile, heat the olive oil until simmering and throw in the spinach, cooking until wilted.



Is anyone else amazed by how much spinach shrinks when you cook it?  I kept adding spinach because I didn’t think I would have enough…

Drain and set aside.

Roll out the dough until it’s a bit bigger than your pie tin and lay it in, pressing it into the pan so it’s snug.



Throw in the spinach…




and the cheese.



Then, whisk together the milk and eggs and pour that in, too.



Bake at 350 for 40 minutes to an hour, or until the top is golden-brown and crispy and a tester comes out clean.



I don’t why I ended up with a giant blob of egg white.  Oh well.  This thing is so, so delicious that I don’t even care.  Also, this keeps for at least a week if you wrap it in tin foil and refrigerate it, and it tastes just as good microwaved as hot out of the oven.



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