With the farmer’s markets starting up in the northeast fresh, local produce is becoming increasingly more abundant. I take advantage of this as much as possible and don’t let a scrap of anything go to waste. One of my favorite things to make during naptime in the spring is quiche. I bake it up in the afternoon and reheat it for dinner. I always use whatever I have that is fresh from the market. Bits of this and that, leftovers from last nights salad. This quiche is also great for breakfast and luncheons. Serve it with a salad on the porch for your nearest and dearest for a wonderful weekend brunch treat! —
Spinach Quiche with Pine Nuts
For
the crust:
1 stick unsalted butter, softened
1 1/2 cups all-purpose flour
1/4 cup ice water
Pinch of kosher salt
For
the filling:
3 eggs
1 cup whole mlk
1 cup freshly grated Parmesan cheese
2 handfuls fresh baby spinach
1/2 yellow onion, finely chopped
1/2 cup pine nuts, toasted
Salt & Pepper
1. For the Crust: Add all four
ingredients to a food processor and give it a quick blitz until a dough forms.
Remove from processor and roll it out on a lightly floured surface. Roll it out
to 9″ in diameter and
press it into a pie plate. Set aside. *If
you are not going to use it immediately, wrap it tightly in plastic wrap and leave
it in the fridge.
1. For the Quiche: Preheat the oven to
375F. Whisk together the eggs, milk and cheese in a bowl, set aside.
2. In a skillet over medium heat add the onion and spinach. Cook until the
onion is soft and spinach is wilted. Add to egg mixture.
3. Toast the pine nuts in dry skillet, when they are lightly golden add to the
egg mixture. Add a pinch of Kosher salt and crank of good fresh cracked pepper
to taste.
4. Pour egg mixture into prepared crust and bake for 40-45 minutes or until top
is lightly golden and quiche is totally set.
