Last night I finally got to make good on a deal my friend Shyema of Beauty and the Feast and I had made to make dinner together. After having an amazing quiche at my cousin’s place in Philly over July 4th weekend, I suggested a vegetable quiche for our meal last night. Shy was down and our three course meal (salad, quiche, cookies) was a total success.
We went with a spinach and tomato quiche mostly becayse I had frozen spinach and as for the tomatoes, I thought they’d add a touch of summer to a usually heavy dish. Speaking of, I figured a side salad of greens would add some balance to the egg-, cheese- and cream-filled quiche.
This is a simple one to make. Toss mixed greens with chopped bell pepper and sliced almonds with balsamic vinaigrette and top with Mandarin oranges. I could seriously eat those oranges all day.
For the quiche, we riffed off this recipe from Gourmet. Take a look at our spin on their quiche:
What to get:
- 1 (9-inch) frozen pie dough round, thawed (preferably whole wheat)
- ¼ tsp salt
- ¾ cup heavy cream
- ¾ cup whole milk
- ¼ tsp black pepper
- 3 large eggs
- 3 oz. frozen spinach, cooked and drained
- 2 medium tomatoes (insides scooped out), diced
- About 10 fresh basil leaves, torn into quarter-size pieces
- 2 oz mozzarella cheese (1 cup)
2. Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined.
3. Stir in spinach, tomato, basil and cheese and pour into pie crust.
4. Bake until filling is just set, 25 to 30 minutes. Cool about 20 minutes.
Serves 6-8 main dish servings
I highly recommend getting whole wheat pie crust, and in particular, the Wholly Wholesome brand I picked up at Whole Foods. It was really tasty and not at all cardboard-like for those who worry about that sort of thing.
Besides, I wanted to be healthy because we made chocolate chip cookies with Pillsbury refrigerated dough, and I ate about a gazillion. It’s all about balance, right?