I can't believe it's been almost 2 months since I've posted regularly! There are many times when I miss blogging, but also times when I'm just very content to go about my business in the kitchen with no regard to trying to get the perfect shot or for that matter, any shot at all.
We are beginning to settle pretty well into a routine. However, most of my free time lately has been spent outdoors on quite a few lawn and garden projects. We've been creating vegetable garden beds for next year, doing a bit of landscaping and just general lawn maintenance. I'll try to post a few pictures soon. The weather here has been quite nice, though a bit on the hot side recently, and it's been wonderful to be able to get some work done.
Anyway, on to the first recipe I've shared in quite a long time.............
Now that the lazy days of summer are past (Or are they? It was 89ยบ here today!), I have been keeping my eye out for quick and easy recipes to help us build a nice long list to choose from for those busy weeknights. This spinach quiche recipe from Epicurious caught my eye - not only for the apparent ease of preparation, but also for the puff pastry - puff pastry makes everything taste better.
It's certainly not a light recipe, but maybe the healthy amount of spinach in it helps make up for the added fat? The crust is actually just a sheet of puff pastry that is rolled out, placed in a pie plate and trimmed. The filling is a combination of spinach, cheese and half and half. Very simple, but very delicious. I thought it was a bit like having spinach dip in quiche form. Yum! I was a bit afraid that the puff pastry might make for a soggy-bottomed crust, but I'm happy to report that this was not the case.
The amount of spinach was overwhelming for 2 out of 4 of us DH and my youngest thought it was too much, my other son and I had no problem devouring our pieces and wanted more. In order to avoid complaints the next time around, I would consider making two quiches at once, dividing one package of frozen spinach between two quiches and perhaps adding sauteed mushrooms to each quiche to compensate for having less spinach. Puff pastry comes in packages of two sheets anyway, so this would work quite well and I even think the extra quiche would freeze - unbaked - quite nicely for a later meal.
On this day in....
2006: Pumpkin Cheesecake
2005: Apples, Brownies and a Salad
I was so surprised to see your post - I clicked on it first! Thanks for sharing the quiche recipe - looks delicious!
ReplyDeleteSandy - I was surprised too! ;)
ReplyDeleteThe spinach quiche looks great and probably tastes even better!!! As you said everything tastes better with puff pastry!!
ReplyDeleteValli - Puff pastry rules! :)
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ReplyDeleteI'm glad you're back! I've been checking your blog every once in a while for new postings - I've gotten lots of great ideas from you (and lots of technical help for my own little blog)...so excited to see a new posting!
ReplyDeleteThanks Elisabeth. I hope I can keep up - not likely once a day or anything like that, but hopefully a few times a week at least.
ReplyDeleteThat recipe doesn't look SO bad! I've seen worse. I mean, you could use low fat stuff and, at the risk of losing some creaminess, use milk instead of half and half. Filo could also be used instead of puffed pastry. Looks GREAT just the way it is, though. YUMMMM!
ReplyDeleteClaire - No, it really isn't terrible. I keep thinking it's 3/4 cup of half and half, but 1/3 isn't a lot. And it's also not a ton of cheese. I find that filo is too crunchy and tough when you don't add enough fat, so might as well use the puff pastry. ;)
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