I was inspired this spring when I had an excess of spinach to go through some old favorite cookbooks. This steady one is "The Whole Foods Market Cookbook". I got this years ago and it's good when you want to make something but don't know what.
I came across a quiche, which I have never made for some reason. I went for it but made my own butter crust, which I still need to practice my rolling skills! But the taste is worth the effort. It turned out so good I'm addicted to pie and quiches now! They are so fun and satisfying.
I like this quiche recipe with the addition of the milk it seems to lighten it up so it's not as dense as most versions. It's very versatile as my random one was also pretty tasty!
by Steve Petusevsky & Whole Foods Market Team Members
The quiche may be made up to three days before serving. Serve it at room temperature, or reheat it slowing in a 325 oven for 30 minutes until heated through.
1 9" pie crust
1 1/2 tablespoons olive oil
2 large garlic cloves, sliced
6 cups fresh spinach leaves, washed and dried
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried sage (or 1 tablespoon fresh)
1/2 cup pine nut, toasted
1 cup mozzarella cheese, grated
1/4 cup parmesan cheese, grated
1 cup milk
2 large eggs
1 large red bliss potato, steamed until tender, sliced 1/4" thick
1. Preheat the oven to 350. Remove the piecrust from the freezer, and let it thaw for 10 minutes. Prick the bottom with a fork and bake for 7-10 minutes, until lightly browned. Remove the crust from the oven to cool.
2. Heat the olive oil in a medium saute pan. Add the garlic, spinach, salt, pepper and sage. Cook, stirring constantly, for about 1 minute or until the spinach is just wilted. Stir in the pine nuts.
3. In a small bowl, mix the mozzarella and parmesan cheeses. In another bowl, whisk the milk and eggs together.
4. Sprinkle 1/4 cup of the cheese mixture on the piecrust. Top with half the spinach mixture. Place the potato slices on top of the spinach. Add half the remaining cheese mixture and then the remaining spinach mixture. Top with the rest of the cheese. Place the piepan on a sheet pan. Carefully pour in the milk mixture. Bake for 45-50 minutes, until a knife inserted into the center comes out clean. Cool slightly before cutting.