Saturday, April 12, 2008

Quick-eesh

It's that time of the month again, in our office at least. Time to celebrate somebody's birthday.

The girls at work (yeah, that includes me) started a monthly potluck for birthday celebrants. This was also in an effort to have a chance to fellowship with each other and relax, even if it's just for a few minutes. And it has sort of developed into an official birthday treat for all the birthday guys/gals that month. It's the best excuse to have a potluck, wouldn't you say?

I thought that it would be good to bring something different during our potluck brunch other than donuts, breads or cakes. Does this sound like carb overload? Well, yeah, so I thought, maybe a little protein thrown in the mix wouldn't hurt us. So since last year, I've been making my now famous quiche for the potluck. And since then, it's been requested every time! Darn! Now, I am officially the quiche lady in the office. Hey, at least they like it.... But really, it's my pleasure to do this for them whenever I can.

This recipe is so simple even with my own variation - it's a breeze to do. Makes for a delicious and healthy breakfast, or brunch.

Spinach Quiche
4 eggs
1 cup half-and-half (or for those not from US, combine half milk and half heavy whipping cream)
1/2 cup mayonnaise
2 tablespoons flour
1/3 cup onions, diced + 1 tbsp butter
Salt and garlic powder
8 ounces shredded Swiss or sharp cheddar cheese
1 package frozen chopped spinach (wrung dried)
1 pre-made piecrust


1. Pre-heat oven to 350 degrees F.
2. Place pie crust in a deep, 9-in pie dish, or a tart pan (like I did). Bake for 5-7 minutes. This will prevent soggy crust.
3. Saute onions in the pan with butter , unti it has turned slightly brown. Let it cool.
4. In a large bowl, whisk together the eggs, half-and-half, mayonnaise, and
flour. Add the remaining ingredients, including the cooled onions.
5. Pour the egg mixture into the crust and bake for 45 minutes to 1 hour
or until the top is golden brown.

Additional notes:
- If you want a thicker crust, use two pie crust sheets.
- If reheating the next day, cover with foil to prevent top from being over done.


*** P.S.: My quiche was well done (well, ok, I was distracted by American Idol.. lol). But it was a good accident because the top was a bit crunchy, then the inside was soft, and the crust not soggy.

2 comments:

khunying said...

This looks really good. I am ready for brunch.

Jescel said...

thanks, khunying. it is good. my husband likes it a lot.