Spinach Quiche


Hi everyone! I am currently still on vacation but will be returning home very soon. This trip has been a blast so far. I have met many people including some blogger friends, experienced fun and exciting things, seen amazing sights, eaten lots of delicious food, and taken tons of pictures. I can’t wait to share some of them with you.

A very big THANK YOU to all of you who have continued to visit. It warms my heart to know of your support while I am away. I will surely return your visits when I get home.

This dish I am sharing is one that I enjoy very much but do not make often enough. It uses a slight variation of my favorite pie crust. I added a little oat flour to give the quiche a very tender crust. The filling is very flavorful and packed with spinach.


Spinach Quiche
Pie Crust
¾ cup all purpose flour
½ cup whole oat flour
⅓ cup shortening
½ tsp salt
5 tbsp cold water

In a large bowl, combine flours and salt. With a pastry blender or two butter knives, cut in shortening until flour mixture resembles coarse breadcrumbs. Stir in cold water one tablespoon at a time until dough comes together. It is okay if there are still some loose flour. Do not overwork dough. Wrap in plastic and let rest in the fridge for 30 minutes.

Roll out dough on a lightly floured surface into a circle about 12 inches in diameter. Gently transfer dough by wrapping it round the rolling pin and unrolling it onto an 9 inch quiche pan. Line pan with the dough and trim dough to edge of quiche pan. Place a double layer on foil on dough and bake in a 400˚F oven for 10 minutes. Remove foil and bake for another 5 to 6 minutes more. Remove.


Filling
3 oz spinach, chopped
1 onion, chopped
2 oz pepperoni, chopped
8 large eggs
½ cup 1% milk
½ cup fat-free cottage cheese
½ cup parmesan cheese
2 oz feta cheese
¼ tsp salt
⅛ tsp pepper

In a non-stick pan, cook onion and pepperoni till onion is tender, about 2 minutes. Remove.

In a medium bowl, beat eggs with a fork. Stir in milk, cottage cheese, ¼ cup parmesan cheese, salt and pepper. Add spinach and cooked onions and pepperoni. Pour egg mixture into hot baked pastry shell. Bake in 350˚F oven for 45 to 50 minutes or until pick inserted in the center comes out clean. Add the remaining ¼ cup parmesan cheese in the last 5 minutes of baking. Remove and let stand for 10 minutes before serving.


Makes a light and satisfying meal served with a side of salad.

Enjoy…..and have a wonderful day!

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Comments

  1. lequan@luvtoeat says

    Your quiche looks so beautiful and full of filling, just the way I like it. Quiche is almost like pizza to me but the thing I love about a quiche is I don't feel wierd eating it for breakfast as it's full of eggs. Yours looks wonderful! Hope you're enjoying your vacation 😀

  2. bunkycooks says

    Glad to hear that you are having so much fun on your trip! I cannot wait to hear about your travels when you return. BTW, the quiche looks yummy!

  3. denise fletcher says

    I love spinach and so does hubby! This is definitely something we could both really enjoy, for once! I love the addition of oat flour to the crust and have to try this out to see the difference it makes to the crust.

    Btw – glad to know you're having a blast :)

  4. Jeannie says

    I must try making quiche one of these days, been reading about it but never bake one before. Yours looks really good!

  5. Shree says

    how wonderful! oat flour quiche? Does that add anything specific in taste? Or is it just to raise the whole grain aspect to the quiche?

  6. Kelly@Hot Cookin' says

    Wow; I'm going to have to try your quiche recipe this weekend. It looks scrumptious! Thanks for sharing your recipe!

  7. Cook with Madin says

    Hi Biren, the Spinach Quiche looks delicious. I'm sure husband and I will really enjoy this. I like the addition of the oat flour.
    I'm glad you're having a blast.

  8. Rick says

    At first I thought this was a pizza. I will break the stereotype that men don't eat quiche for this one!

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