December 31, 2012


Looking for that perfect breakfast to start off the New Year (or just another morning)? Well, you can stop now. Make this quiche. You won't regret it. It's the perfect balance of rich and savory, and you can add enough vegetables to somewhat neutralize the unhealthiness of the cream. However, I only use a relatively small amount of cream and use milk as the rest of the liquid so I don't feel too guilty eating a second slice. I also add some cheese to hold the whole quiche together and cut the creaminess a bit.

This particular recipe is a variation of my basic quiche recipe. I personally love the colors and flavor combinations of spinach, roasted tomatoes, and sharp cheddar cheese, but you can definitely change the ingredients to fit your taste. Use other vegetables or cheeses; just have fun with it! You can't make a bad quiche.

You may also notice that I use a different crust than my typical pie crust. That's because (gasp!) I've never published a savory tart or pie recipe! This is well worth the wait since you get both a quiche recipe and a crust recipe perfect for anything not so sweet. All that's different is that there is less sugar and no eggs. It brings out the buttery flavor in the crust which, in turn, magnifies the flavor of the actual quiche.

1 1/4 Cups Flour
1 1/2 tsp Sugar
1/2 tsp Salt
1 Stick Butter, Chilled & Cubed
5 Eggs
1/2 Cup + 1 T Cream
3/4 Cup + 2 T Milk
1 Cup Cherry or Grape Tomatoes
1 1/2 Cups Grated White Cheddar Cheese
1/4 Cup Drained & Thawed Frozen Chopped Spinach

Pulse the flour, sugar, and salt in the bowl of a food processor to combine. Add the butter and pulse until small lumps remain, then drizzle in cold water until it clumps together.

Grease a 9" pie plate. Roll the dough to fit, then press lightly to adhere. Chill until cold and firm, then prick with a fork.

Meanwhile, heat oven to 375F. Blind bake the crust for 20 minutes or until barely golden. Sprinkle immediately with 1/2 cup cheese.

Halve the tomatoes and toss in olive oil. Season with salt and pepper, then bake for 10-12 minutes or until shriveled and aromatic. Heat oven to 425F.

Whisk the eggs, cream, and milk together. Stir in the tomatoes,  spinach, and remaining cheese. Pour into the crust and bake for 30 minutes or until deep golden and set.

Makes 1 Quiche
Recipe Adapted from Smitten Kitchen and Susan Herrmann Loomis

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