This is probably the very first vegetarian recipe that made its way into my regular rotation. I first made it about four years ago and I’ve continued to go back to it.
I used to think I didn’t like quiche very much, but I’ve realized that I just don’t like quiche that is mostly egg. I much prefer a recipe with 2-3 eggs. Also, lots of cheese.
Our CSA has been going crazy with spinach, so I’ve never been so happy to make this quiche and have it use up one enormous bunch of spinach.
(adapted from Smitten Kitchen)
makes 1 9-inch quiche
1 pie crust (I always use this one from Perry’s Plate because you don’t have to roll it out and it tastes amazing. Win).
1 large bunch or bag fresh spinach (around 5-6 cups)
1/3 cup cream cheese, room temperature (about 3 ounces)
1/3 cup half and half
1/2 cup grated cheddar
1/4 cup grated Parmesan
4 green onions, sliced
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 425°F.
Wash and chop the spinach, removing tough stems. Sautee in a pan over medium heat for about three minutes, or until spinach is wilted. Squeeze as much water out as possible (I put it in a colander and press it with a spatula).
Be honest, you didn’t let the cream cheese soften first. No worries, just microwave it for about 15-20 seconds.
Beat it with the half and half and eggs until smooth-ish then mix in remaining ingredients, including drained spinach. Pour mixture into prepared crust. Bake until filling is set, 25-30 minutes.
Cool 10-15 minutes before serving.