After several weeks of trying out pinterest recipes I finally got back in the kitchen and experimented for myself. This quiche is the result of having left over ingredients from several different recipes. It was honestly and excuse to clean out my fridge.
I've also gotten into the habit of cooking on the weekends and then eating left overs all week. It's really nice to come home after work and know that I don't have to figure out what to eat. It also keeps me from being lazy and relying on frozen food. So this quiches is a good deal no matte how I look at it.
Any way on a more interesting life related note I got the chance to cover on event of the Mid Atlantic Wine and Food Fest last night. The event was a bourbon and bacon themed tasting. Some of the nights dishes included a candied bacon wrapped scallop with charred corn relish, pecan crusted pork belly with coleslaw and bourbon BBQ sauce and a bacon studded glazed donut bread pudding with bourbon chocolate sauce. I unfortunately didn't get to sample any of the bourbon pairings because I was working for the paper, but none the less it was tons of fun. I dedicate a whole post to that event soon.
Spinach onion and parmesan quiche
1 recipe of your favorite pie crust or on store bought crust
3/4 cup cream
3/4 cup whole milk
1/2 cup parmsan
4 oz of fresh spinach
1 teaspoon salt
1/2 teaspoon pepper
1/4 extra parmesan for topping
Preheat oven to 350
Roll out the prepared pie crust and place it in a 9 inch pie pan, crimp the edges and poke holes in the curst with a fork. Bake the pie shell for 15 minuets.
In the mean time heat some butter in a skillet and sauté the onion until soft, add the spinach and sauté until wilted. Remove the pan from the heat and allow the veggies to cool.
Whisk the eggs, milk, cream, salt and pepper. Stir in the veggies and the parmesan.
Once the crust has pre-baked remove it from the oven, pour in the filling and top with extra 1/4 cup of parmesan. I like to sprinkle it on the crust as well as on the filling.
Return the quiche to the oven for 35 minuets or until it doesn't giggle when shaken.
Allow to cool for 15 minuets before serving.