FOFF Good A Spinach Quiche

by Joanne on August 8, 2012

Gosh I hate working out in any way, manner or form after work.  But I did. 

It seems I messed up my running schedule this week and Ted has the Cazenovia Triathlon on Sunday so there was little room to work with in making up running time. I had to do a double on Wednesday.  It was hot. I was tired. I did it.  56 minute run complete and now I can have Friday to rest before my long run with a fast finish on Saturday.  Only one problem:  doing the double workout Wednesday then getting in the 90 –105 minute run on Thursday morning.  Yikes!  Hope my recovery meal works to keep my legs moving.

The recipe in this weeks Fusion of Food and Friends offers a traditional spinach quiche however, I’ve changed it just a little because I knew neither Ted nor I would enjoy the pastry crust.

FOFF Spinach Quiche3

So the Apple Crumbles version is a CRUSTLESS Spinach Quiche prepared just as the recipe dictates less crust. 

FOFF Spinach Quiche6

  • Pastry for a 9” pie
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 TBS butter (I used olive oil)
  • 1/2 mushrooms (I used 8 oz.)
  • 6 cups chopped fresh baby spinach
  • 2 cups shredded aged Gouda cheese (*I used about 1 1/4 cup mixed Pepper Jack and Monterey Jack cheeses)
  • 1/2 cup chopped cooked ham or pancetta (*I used 2 Morning Star Vegetarian Sausage patties crumbled)
  • 3 eggs (*I reduced the half and half and used 6 eggs (3 of which were jumbo))
  • 1 cup half and half cream (I used 1/2 cup)
  • 1 cup milk (use 1%)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. cayenne pepper

If using a crust, preheat the oven to 450 F.  Line a 9” pie plate with pastry, trim edges and line the pastry shell with aluminum foil.  Bake for 5 minutes. Remove foil, bake 5 more minutes. Allow to cool and reduce the oven to 350 F.

In a frying pan, sauté the onion, garlic, mushrooms until all are tender. Add the spinach and cook just until wilted. Remove from heat.

In the bottom of the pie crust, or if you aren’t using the pie crust simply spray with non stick cooking spray and follow along… sprinkle the cheese, ham or the vegetarian protein over the bottom.  Top with the spinach and mushroom mix.

In a bowl, beat the eggs.  Add the half and half, milk, salt, pepper, and cayenne and mix well.  Pour into the crust.

Bake at 350 F for 45 – 50 minutes.  Allow to stand 10 minutes before cutting.

FOFF Spinach Quiche1

Moist, fluffy, and of course delicious.  Ted said “Men don’t eat quiche”  He then proceeded to eat two helpings!

FOFF Spinach Quiche4

What a meal!

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3 Comments

  • At 2012.08.09 09:43, Lily said:

    Mmmmm….This looks great. I love spinach, so I know what to bake for dinner! Thanks!
    Lily´s last blog post ..The legendary rainbow-cakeMy Profile

    • At 2012.08.09 21:15, Jenny (VintageSugarcube) said:

      I’m with ya on the working out after work. Uggg!

      The quiche looks fantastic. Great close-up shot.
      Jenny (VintageSugarcube)´s last blog post ..Trampolines & Zest [Strawberry-Basil Popsicles]My Profile

      • At 2012.08.10 13:09, Cucina49 said:

        I hate exercising after work, too–it always feels like I don’t have enough time to get a really good workout in. This quiche looks delicious–and I hope Ted’s triathlon goes well!
        Cucina49´s last blog post ..Dazed and ConfusedMy Profile

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