Wednesday, October 17, 2012

Spinach quiche

Tasty and full of veggies.

3 lb spinach leaves
1 yellow onion
2 cloves garlic
6 eggs
1 pie crust
0.25 cup cream
4 oz cheddar cheese
0.5 tsp celery salt
0.25 tsp cayenne
black pepper
2 oz Parmesan

Preheat oven to 350F. Pulse the spinach in a food processor until finely chopped. Pulse the onion and garlic in a food processor until minced

Add spinach to a pot and cook on medium until most of the water has evaporated. Add 1 tbsp butter to a pan and cook the onion and garlic until translucent, do not brown.

Mix the spinach and garlic, cook for a minute and allow to cool. Beat the eggs and mix into the spinach. Season with celery salt, cayenne, black pepper and salt.

Add the shredded cheese and the heavy cream. Mix and pour into pie crust in a 9-inch deep pie pan. Top with Parmesan, may decorate with tomatoes or bacon bits.

Bake until just set, about 35-45 minutes.

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