I meant to post this yesterday, when I made that statement I had forgotten how busy my Friday was to be, especially my internet time. We attended a retirement ceremony for our friends. 24 years of service to the United States Navy! It was amazing, the very first I’ve been to. My friend warned me to take some kleenex but I failed to do so and I really needed it, such an emotional ceremony for everyone. Good times.
I lovingly remember the very first time I made, well…tried to make a quiche and failed miserably too! What I got wrong, incredibly wrong was the spinach part. I thawed the frozen spinach and kind of just added it to it. It was a jiggly, disgusting mess and for the life of me, could not figure out where I had gone wrong. Water.
Water is your enemy in a quiche and of course I know that now. You really need to strain it. Like even when you think you can not get another ounce of water from it, I promise you, you can! I did not have any cheesecloth around so the next best thing was a clean kitchen towel! It took a while but it is worth it in the end.
We cut into it a little before it was fully set as it was for dinner and time ran away from me, so we tasted it about 1 hour out of the oven. It was delicious. We refrigerated it after that for a while, till it was fully set. Do you have a favorite quiche recipe?
- 1 Recipe Single Crust Pie Dough
- 5 large Eggs
- 2 cups Half-And-Half
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 1 cup Crumbled Feta
- 10-ounce package Frozen Spinach
- Preheat oven to 375 degrees.
- Line a chilled pie crust with a double layer of foil and fill with pie weights.
- Bake pie dough for 25-30 minutes. Remove from oven.
- Put oven rack in the lower middle position and decrease oven temperature to 350 degrees.
- Crust MUST still be warm when you add the filling!
- Whisk eggs, half and half, salt & pepper in a large bowl. Mix in spinach.
- Stir in Feta till just combined.
- Place warm pie shell on a rimmed cookie sheet and carefully pour in filling till it is ½ inch from top of crust.
- Bake for 40-50 minutes or till center is soft set and a knife inserted 1 inch from the edge comes out clean.
- Let the quiche cool for 1-3 hours. Serve slightly warm or fully cooled.
