Quiche, the perfect reason to eat pie crust all day long. Not that I need a reason really. I can bake a pie crust and eat it all by itself. Not that I’ve done that, seriously. At least not an entire pie, extra dough is totally acceptable. I know all I’m eating is butter and flour, and I’m okay with that. Perfectly okay with that. Now this weekend, I made a spinach & carrot quiche to quiet the left over craving from my lunch on Thursday. We had gone to a local restaurant and I ordered their spinach quiche. I was really excited, it seemed it was a popular dish. Then it was placed before me, not excited anymore. Standard store bought crust, sad face.
It was not what I was hoping for. I wanted that buttery freshly made crunch of a homemade crust, to cut into the egg filled slice, and enjoy the savoriness of it all. I did not get it then, but I got it from my homemade quiche with homemade crust! It was the easiest one dish meal to make ahead. I have been enjoying it for lunch this week. Paired with a fresh cherry tomato salad, or a green leave salad, it’s perfect. And I always leave a piece of crust to eat at the end. I am a crust-aholic.
Have you made your own quiche? This is the third quiche I’ve ever made, and it’s the first quiche I’ve made with homemade pie crust. We always would purchase those mini quiche appetizers from Costco, that you pop into the oven and serve. Those babies can’t be around me at a party, I can eat an entire box. And for the prior two quiches I had made it was store bought crust. Works just fine when you are in a pinch, but homemade crust is really so easy to make that I would prepare the crust the night before. Ever since I made my first homemade pie crust, I haven’t turned back.
- 1 homemade pie crust crust recipe
- 1 tablespoon of butter
- 3 cups of fresh spinach
- 3 medium garlic cloves, finely chopped
- 1/2 cup of diced white onion
- 3 large carrots
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 7 eggs
- 1/2 cup of heavy cream
- 1/4 cup of grated fontina cheese
- 1/4 cup of grated asiago cheese
- Make your pie crust and prepare your pie dish the morning of, or the night prior.
- Reserve any extra crust for decorating the quiche.
- To Make Your Quiche
- Heat your oven to 350 degrees
- While it is heating, you will cook the spinach and carrots. Heat a large skillet on medium-high, add the tablespoon of butter, garlic, and onions.
- Cook for 2 minutes, stirring constantly
- Now add as much spinach as you can into the skillet, stir, and as it wilts add any remaining spinach.
- Thinly cut the carrots into small rounds, add to the cooked spinach. Remove from the heat.
- In a large bowl, whisk the eggs and cream. Add the cheese, and mix.
- Carefully squeeze the spinach to remove any liquid as you add it to the egg mixture.
- Add in all your spinach, carrots, and onions to the eggs.
- Mix and pour into your prepared pie crust. You can add any extra crust unto the top of your egg custard. I cut 1 inch strings, twisted and placed as circles in the center of the pie.
- Bake at 350 degrees, until the center of the quiche is cooked. Approximately 50-60 minutes.
- You should be able to insert a knife into the center and it should come out clean.
- Let it cool for about 20 minutes before serving.
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