Get your greens on with this wonderful clear-out-the-fridge quiche. Leftover-y bits never tasted so good! Our Spinach and feta quiche is kissed with kale and lemon. Why? ‘Cause they were ready to use up!
A pastry case with a “come-hither” look
The trick to a great quiche, Hipcooks, is in the base. You’ve got to pre-bake, people! Here’s how. I cheated and bought outstanding flaky pastry from the frozen section at Barbur, but I never cheat the pre-bake.
A soggy-bottomed quiche is un-delicious. So the important part is to get that golden-brown color on your pastry case. After that, the filling is totally up to you. The more the leftovers, the better the quiche! Think of it like “Must-go Soup,” but in a pastry case.
Fill ‘er up
Toss the greens in the skillet with some olive oil, garlic, and lemon. Then, mix into the seasoned eggs and cream. Random cheesy bits, like feta, goat cheese, parmesan, ricotta are welcome to join the party. Leftover-y herbs, like mint, parsley, dill are invited, too. Bacon is allowed, especially if you’re a bacon-eating vegetarian. Because when is bacon wrong?
Make the Quiche trifecta!
Don’t stop with just one. Here, our Spinach and feta quiche is joined by our Colorful Veggie Quiche and my daughter Lucia’s favorite, the Leek Quiche. Make one, collect all three. Great for eating, great for giving.
a small pat of butter (about 1 teaspoon)
2 cloves of garlic, slivered
about 2 cups packed greens: I used spinach and kale
a squeeze of lemon
1½ cup cream
a smattering of salt and pepper
a scrape of fresh nutmeg (use your Microplane!)
zest of a lemon
any extra herbs, optional, like chopped dill or parsley
dollops of your favorite cheese: I used crumbled feta
you'll also need: 1 pre-baked pastry shell (you can use store-bought, roll-out storebought dough, or make your own pastry dough: all must be pre-baked.) For more instructions on how to pre-bake a pastry case, look here.
Preheat the oven to 350°F.
For the filling, sauté the greens in butter and garlic until they're wilted. Add a squeeze of lemon and season with salt and pepper.
Whisk the eggs and cream together, add the greens, more salt and pepper, nutmeg and herbs, if using.
Pour the mixture into the pre-lined pastry shell and dollop with cheese. Transfer this atop a baking sheet, and place in the oven. Bake until set.