Quick & Easy Quiche
Do you ever look in the fridge and think, “What am I going to make with the bits and pieces left in here?” I haven’t been grocery shopping at the Manhattan Fruit Exchange in the Chelsea Market this week, and had just a few tomatoes, spinach and a bit of cheese left to my culinary imagination. Add in a few eggs, a quick pie crust and voilá a savory little meal with the addition of salad and some crusty bread.
Pie Crust Recipe
(Without any butter available, I was able to find a vegetable oil substitute recipe online at cooks.com – although I imagine a butter or shortening recipe would taste even better)
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 1 tsp sugar
- 1 Tbs rosemary (optional – but adds a nice flavor to the quiche!)
- 1/2 cup vegetable oil
- 2 Tbs milk
Sift dry ingredients in bottom of 9″ pie pan, then add in wet ingredients. Mix with your hands until well incorporated and gently shape into a crust in the pan. That simple. Seriously.
Quiche
- 5-6 eggs
- 1-2 cups dry spinach
- A few handfuls of grape tomatoes, halved
- 1/2 onion, diced
- 1/2 cup or so of your favorite fresh white cheese, preferably a tangy goat or Feta, crumbled
- olive oil
In a pan saute onion in olive oil until translucent, then add spinach and tomatoes and cook through a few minutes more. Turn off heat.
Beat eggs and pour into pie crust. Add in spinach and tomato mixture and then add cheese throughout. Bake at 350 degrees for 40-50 minutes, or until toothpick comes out clean.
