Spinach Quiche
Quiche is one of my go to meals when the fridge is getting low and I want something easy and tasty. It is a family favorite and is fancy enough for company. I make my crust from scratch but you can substitute a store bought crust if you need to save time.
Pie Crust (makes enough for 2 single crust pies):
3 cups all purpose flour
1/2 tsp salt
2 sticks minus 2 tablespoons butter (14 Tbs)
1/4 c. vodka
1/4 c. cold water
Soften the butter. Add flour and salt and cut together with a pasty blender. Add the water and vodka, knead gently until it is all combined and can be formed into 2 balls. I like to line the counter and cover the pie dough with plastic wrap, instead of coating the counter with flour to roll out the dough. So much easier to clean up! Roll the dough into a circle large enough to fill a 9" glass pie pan. Prepare the crust in the pan, flute the edges and set crust aside.
Quiche Filling:
8 oz. bacon
10 oz package frozen spinach leaves, defrosted and drained
1/2 tsp. cumin
1/4 c onion chopped fine
2 cloves garlic minced
5 eggs
1 1/2 c grated cheddar cheese (or substitute for your favorite)
Cook the bacon, drain on a paper towel and chop into 1/2" or smaller pieces. Leave a couple of teaspoons of bacon grease in the frying pan to saute the onion and garlic in. When the onion and garlic are soft add the spinach and cumin to the frying pan. Cook for a couple of minutes, stirring to mix with the onion and garlic. Turn off heat and let sit while you get the eggs ready. Crack 5 eggs in a large bowl, add the grated cheese and beat together. Add the spinach mixture to the eggs and cheese, mix well. Pour into the waiting pie crust. Sprinkle the bacon pieces on topof the egg mixture. Bake in a 350 oven for 35-45 minutes until a knife comes out clean.
If you like broccoli better than spinach, replace the spinach with 2 cups frozen broccoli, defrosted and chopped into small pieces, and use 1/2 tsp basil instead of cumin.
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