Spinach and Smoked Gouda Quiche

 After a lot of contemplation, my husband and I have concluded that we eat enough eggs in this house to make it worth owning a few chickens.  Seriously, if the end of days were to come, we will have to be sure to have a cellar packed with nothing but eggs, and perhaps a bit of chocolate, and we would be just fine.  Every single morning all of us enjoy eggs, cooked a variety of different ways.  My son relies on them so much that if for whatever reason he misses them in the morning, he will insist on eating them for lunch.

So when I sat this savory pie in front of them and told them it was "egg pie," there was rejoicing around the table, and everyone ate happily ever after.

The flavors in this are just lovely, slightly smoky, and ever so creamy with the smoked Gouda.  The spinach gives it a perfect pop of color and texture that really brings it all together.  I served this with a salad and sauteed veggies for a delicious meatless meal.

Spinach and Smoked Gouda Quiche
From The New Way to Cook Light
(Be sure to either start the crust early in the day so it can chill, or make the night before)

Ingredients

CRUST:
6 tablespoons butter softened
2 tablespoons 1% milk
1/4 teaspoon salt
1 large egg yolk
1 1/4 cup flour

FILLING:
1 tablespoon extra-virgin olive oil
1/2 cup thinly sliced green onions
3 cups fresh baby spinach
1 cup 1% low-fat milk
3/4 cup grated smoked Gouda cheese
3/4 teaspoon salt
dash of grated nutmeg
3 large eggs

Ingredients

1.  To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy.  Combine 2 tablespoons milk, 1/4 teaspoon salt, and egg yolk in a small bowl; stir well with a whisk.  Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition.  Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Add flour to milk mixture; beat just until combined.  Press mixture into a 4-inch circle on plastic wrap cover.  Chill for 1 hour.

2.  Preheat oven to 350°.

3.  Unwrap and place chilled dough on a lightly floured surface.  Roll dough into a 10-inch circle.  Fit dough into a 9-inch pie plate.  Freeze 15 minutes.  Bake at 350° for 25 minutes or until lightly browned.  Cool.

4.  To prepare filling, heat a large skillet over medium-high heat.  Add oil to pan; swirl to coat.  Add onions; saute 5 minutes or until tender.  Add spinach, saute 2 minutes.

5.  Combine 1 cup milk and next 4 ingredients (through eggs) in a bowl, stirring well with a whisk.  Stir in spinach mixture.  Pour filling into crust.  Bake at 350° for 35 minutes.

Serves 10

Per Serving: 205 cal, 12.9g fat, 7.3g prot, 15.4g car, 11g fiber

Linked with Taste and Tell Thursdays

Blame It On the Rain.

Yesterday was another rainy Sunday. That’s fine, really. We’ve had the driest Winter that I can recall for some time. The city, and my garden, could certainly use the moisture beating. But I’m so anxious for sunshiny days and hitting the streets on my new, extremely cool, bike (with a basket!).

When it’s chilly and it rains, especially if you’re an Angeleno, accustomed to arid, sunny days ninety percent of the time, ordinary tasks turn into intrepid endeavors: letting the dogs out, checking the mail, getting gas. I get especially miffed when I’m all out in it, physically huddled inwards, scurrying towards cover, and then that One, Humongous, Drop of Rain hits me square in the one exposed inch of my skin, on the back of my neck. It’s just a drop of rain, but it really gets my goat. It sends chills throughout my entire body.

When the weather is like this we also tend to turn inward. It beckons a fire, a crossword and a stack of magazines. Jammies and a ceramic mug of hot tea. Spontaneity is unrealistic and gatherings must be deliberate. And although I knew Sunday was going to be crazy pouring rain, I also had a couple of events I knew I wanted to attend, rain or shine.

The first engagement was a stop at La Weekend for coffee, quiche and lumples - and to support my Mom. So after sleeping in as much as we could, letting the dogs out, and checking the mail, Fred and I bundled up, scurried out to the car (during which time the One Humongous, Drop of Rain hit me square in the one exposed inch of my skin, on the back of my neck. It sent chills throughout my entire body. It got my goat.) Then, of course, we had to stop and get gas as well. And a newspaper.

But then, drenched and wilted, we arrived at La Weekend, and suddenly entered a space that restimulated our sense of smell and reminded us of color and tastes: of rich coffee and sweet pecan pie. As we peeled off our wet coats and shook off our umbrellas my mom greeted us both with a kiss. While we sipped our coffees we shared a healthy slice of quiche baked with bacon, gruyere and spinach and a lumple filled with creamy pimiento cheese. The room was warm and the air danced with jazzy sounds from the stereo. 

And a few hours later, after braving the flooded blocks of Melrose, and bad drivers with too much bravado, we arrived at our second engagement: Domaine LAfor their Rosé and oyster tasting. We weren’t even certain that it would still be happening, the rain was coming down so hard. But Fred and I opened the door to see a room filled with happy, smiling and welcoming people - everyone was full of fresh oysters and tipsy from rosé. Now, together, undistracted by the sounds of the street, the pouring rain, we were all committed to our present time. We were enlivened by community. This day, this rain had become a recognition of a season and, moreover, that we need each other.

So stuffed with wonderful snacks and wine, Fred and I went back to his house to finally turn inward. Though the rain had actually stopped and the city's skyline was crisp, clear, bright and saturated with color, we put on our cozies, cranked up the heat, and, while we worked on the crossword together, I made a soup.

I love Sundays.

Rustic Cremini Mushroom Soup with Chives & Basil Oil

Serves 6

1 large shallot, peeled and diced

3 stalks celery, chopped

3 large cloves garlic, peeled and thinly sliced

3 tablespoons bacon drippings

2 tbsp butter

1 lb cremini mushrooms, wiped cleaned, ends trimmed and thinly sliced

¼ cup cream sherry or Madeira

6 cups chicken stock

1 tbsp fresh lemon juice

salt & pepper to taste

basil oil and chopped chives for garnish

Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop.

Heat the bacon drippings and 1 tablespoon of the butter in a large pot. Add the shallot, garlic, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add mushrooms and continue to sauté for another 10 minutes.

Add chicken stock and cook down on medium-low heat for 30-45 minutes. Turn up the heat and add the sherry.

Using an immersion blender puree soup until smooth.

Add lemon juice, remaining butter and salt & pepper to taste. Using a sparse amount of sifted flour, thicken to your liking.

Ladle into bowls and garnish with finely chopped chives and a drizzle of basil oil.

Printable recipe

One year ago: Nutter Butter Cookies

Two Years ago: The Grill 'Em All Truck

Mini Quiches

I always think about quiche this time of year. Maybe it's the eggs, representing Easter. Maybe it's the bright yellow color representing spring. Either way, I'm not complaining because quiche is awesome!

I made these sweeties for a baby shower. I have a thing about turning food mini and these little quiches are much easier to make then you think. A store bought pie crust helps a lot, just line your mini muffin tins with a cut out piece of pastry, fill and bake! They're the best warm, but also taste great at room temp, making them perfect for say an upcoming Easter Egg hunt, or brunch you have coming up!



Mini Quiches
Adapted from Food.com

Ingredients

2 sheets store-bought pie crust
6 slices bacon, diced
1 onions, finely diced
6 eggs
1 cup cream
1 cup grated cheese, I used sharp cheddar
1 tablespoon chopped fresh parsley (I used fresh)
salt & freshly ground black pepper

Directions

1. Cook the onion and bacon over a low heat until the onion is softened.

2. Allow to cool a little.

3. Mix together with the eggs, cream, cheese, parsley and salt and pepper.

4. Unroll pie pastry, dish with flour and roll with rolling pin until it's increased in size by about a third. Using a cookie cutter or glass, cut 12 circles from each pastry sheet.

5. Use these to line a greased mini muffin pan.

6. Place about 2 teaspoons of the egg and bacon mix in each pastry base.

7. Bake in a moderate oven for about 12 minutes per tray (or until puffed, golden and set).

8. repeat with remaining pastry sheets and mix.

My kids made paper crowns for their little bunnies, they're so dang cute!

Tiny Spinach Quiches

I have a thing for tiny bite-sized food. Having kids might have something to do with that, but it also makes for the most convenient party food. It doesn't require silverware, rarely even a napkin. You pop it in your mouth, no plate, no commitment, and then you grab a second.

I actually made these today for an Easter Egg hunt. I figured we could use an adult snack in the midst of the sugar frenzy we were about to be surrounded in. Truth be told, they're a bit of work, but they're also fun when you're looking for a nice project in the kitchen to focus on. The pastry is quick and easy to make, but next time I'm just going to buy a pie crust, it will save me a lot of time and work. The best thing about the quiches is that they make a great appetizer, but they'd also be a hit as a breakfast or brunch item. Plus, I love that bright green color, so nice for spring.

Tiny Spinach Quiches
Adapted from Favorite Brand Name Appetizers

Ingredients

Pastry:
3 oz softened cream cheese
1/2 cup butter, softened
1 cup flour

Filling:
5 slices of bacon, cooked and crumbled
1 cup grated Swiss cheese (I used Mont Jack and Mozzarella)
1 small package frozen spinach, thawed and squeezed dry
3 eggs
3/4 cup light cream (I used fat free half and half)
salt and pepper to taste

Directions

1. To prepare pastry, cut cream cheese and butter into flour. Form into a ball; wrap in plastic wrap and chill 1 hour. Lightly flour rolling pin. Place pastry on lightly floured work surface, roll out to 1/8 inch thickness and cut into 16 circles with 3 inch biscuit cutter. Line sixteen mini muffin cups with dough circles.

2. To prepare filling, preheat oven to 375. Sprinkle bacon, then cheese, evenly over bottoms of unbaked pastries. Squeeze spinach dry and spread evenly over bacon and cheese. In medium bowl, combine remaining ingredients. Pour evenly into pastry cups. Bake 30 minutes, or until set.

If you'd like to make this into a pie, pour into 9-inch pie crust.

Smile for the camera kids! Smile! Kids!

Happy Easter!!!