Sunday, July 31, 2011

Spinach Feta Quiche

Since having a baby I've increased my efficiency tenfold. Doing one task at a time feels lazy, ineffective even. Brush your teeth while getting a toddler dressed? Sure! Take a bath with your baby at the end of the day rather than wasting time with a second shower? Absolutely! And I'm not even mentioning what we've done while vacuuming...

I've also become even more efficient in the kitchen. I want dinner prepared fast and I want leftovers that I can eat for lunch the next day, while playing peekaboo, without having to do anything but open the fridge. This recipe meets all my demands.

Spinach Feta Quiche
from Feeding the Whole Family

When I made this delicious thing I froze the second ball of pastry. I defrosted it in the fridge so it was ready to go for my 15 minute quiche window...

Pastry Crust:
1 cup all purpose flour
1 cup whole wheat flour
2 sticks unsalted butter, cold, cut into cubes
6 T ice cold water
1/2 t salt
*this makes 2 crusts although the quiche will only use 1...not a bad thing to have an extra pastry shell in your freezer.

Preheat oven to 375.

Put the flour and salt in the food processor - pulse a few times to combine. Toss in butter cubes and coat the butter with the flour, using your hands (careful of the blade!). Pulse 10-15 times until butter is size of pearls. Stream in ice cold water and continue pulsing until dough comes together in a ball - depending on your flour/the weather you may use more/less water.

When ready, roll out dough using a lot of flour. Place on tart pan, roll off edges, and poke bottom with a fork. Bake (filled with pie weights, rice, or something) for 20-30 minutes (keep an eye on it).

Filling:1 1/2 cups milk
4 eggs
1/2 t salt
2 cups baby spinach
1 cup crumbled feta
1 tomato, cut into thin slices

Scald the milk to hasten baking time. Let milk cool a bit, then whisk with eggs and salt. Sprinkle spinach and feta in the bottom of the crust and pour egg mixture oven the top. Decorate the top with tomato slices in a pleasing arrangement. Bake 35-40 minutes, or until edges are golden and a knife inserted into the center of the quiche comes out clean. Let pie cool slightly before serving.

Yes, the cooking times are not quick but throwing a crust in and out of the oven - then filling it quickly is something I can manage.

1 comment:

  1. That looks great! I live in Japan and do not have air-conditioning in my kitchen (and it gets HOT in the summertime) so I hate to spend too much time at the stove or moving around when hot appliances make it even more unbearable. With this however, I can prep everything and just pop in and out for a minute, and spend the rest of the time basking in the cool air of my tatami rooms. ありがとうございます!


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