Foodie Confession + Quiche Bliss

Okay, I have a very important confession to make to you all.

I know I bill myself as an adventurous eater. It’s true– I love food, and I will try almost anything at least once. But I feel like I would by lying to you all if I didn’t come one hundred percent squeaky clean:

There is one food that I absolutely cannot stand. It is my food nemesis. If this food were a villain, it would be the most evil of all villains and the thwarter of all my plans.

My food nemesis is eggs.

Over the years, I’ve gotten a lot of weird reactions from people when I tell them this. “Eggs?? You don’t like eggs??” is the most usual one, but it’s ranged from incredulity all the way to unadulterated disgust. Most people just don’t understand it. I don’t eat them for breakfast, I don’t eat them for lunch, I don’t even eat them green with ham. Unlike the Dr Seuss character I have tried eggs before making up my mind; my mom tells me that when I was a kid I used to eat an egg sandwich every morning for breakfast. I was way too young to remember this, and sometime between then and my first memories some great change came over my body to make it rebel against all things eggy. I can’t eat french toast that has been soaking for too long because I can taste the egg in it. Breakfast sandwiches are off limits, and even egg drop soup is sometimes too much for me. Hell, I can’t even stand the smell of eggs cooking. It makes me want to hurl.

It might come as a huge surprise to you, then, that one of my favorite foods is quiche. That’s right. I can’t stand eggs but I love a food that’s essentially egg pie. In reality, though, quiche is so much more than that. It’s veggie-filled, cheese-gushing goodness that’s been poured into the mother of all baked things– a pie crust. There is so much deliciousness that radiates from quiche that not even eggs could taint it. Really, what more could you ask for from a food?

I have been going absolutely crazy with my internship this summer (which finally ended yesterday, by the way, and while it was a great experience I’m also glad it’s over), but I did have time recently to have a fun cooking day. And– you’ve probably guessed it by now– I made a quiche.

The recipe I used was (highly) adapted from the McCall’s recipe for Quiche Lorraine, but considering I had a ton of spinach and onions in my fridge I decided to do something completely different from what the recipe said. I ended up putting so much filling into the quiche that I had  bunch of the extra egg/cream mixture left over (whoops), so the measurements that I used are in the recipe below with what I guess would be better measurements in parenthesis.

So, without further ado:

Spinach and Onion Quiche

(Crust secret: I had some time to be in the kitchen, but not a lot of time. So I cheated and used a store-bought pie crust. Shhh. I recommend Trader Joe’s but the Pillsbury ones are also good!)

6 eggs with 1 white separated (4 would probably be better)

3 cups light cream (I used a mixture of cream and skim milk, and 2 cups would probably be better)

1/2 lb gruyere, shredded

1 1/4 tsp salt

1/8 tsp black pepper

dash of red pepper flakes

1 large onion

1lb spinach, washed and chopped

1. Preheat oven to 375 degrees Fahrenheit.

2. Saute the spinach until wilted, then let it cool.

3. Slice the onions, then throw them in a pan with a little oil. When they’re close to being finished, add a little white wine and let it reduce.

4. Place your pie crust in a sprayed or buttered pie plate and brush the entire surface with the egg white. Throw the leftover egg white into the bowl in the next step.

5. Combine eggs and dry ingredients in a bowl, and beat together.

6. Beat the cream in slowly until just combined– don’t let it get frothy.

7. Layer about half the cheese evenly onto the bottom of the pie crust.

8. Drain your spinach. Seriously, you want to get it really, really dry– I recommend actually wringing the water out with your hands. Get your spinach as dry as you can. Drain your onions, too!

9. Layer the veggies into the pie crust, then coat evenly with the rest of the cheese.

10. Pour the egg mixture in.

11. Cook for 50-55 minutes, or until the center of the quiche is firm.

12. Let sit for 10 minutes to set, then enjoy!

Bon appetit, everyone!

 

 

Edit 1/12/14: This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Kindra at California Cavegirl Kindra. For more information, see this post.

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6 thoughts on “Foodie Confession + Quiche Bliss

  1. lol. No offense, but I think you like eggs. Maybe you don’t like many versions of eggs, but going by this post, you certainly aren’t so firmly in the egg haters camp. Perhaps this would allow you to try similar eggy dishes until one day you look up and turns out you like eggs 🙂

    Start with quiche, then bacon and egg pie, then breakfast tortilla and finally a cooked breakfast? I hope you were able to read that without gagging!

    I love reading about new food experiments and adventures. This post would make a great submission to Our Growing Edge this month. It is a monthly event celebrating new food experiences. Submission deadline is at the end of the month. More info here: http://bunnyeatsdesign.com/our-growing-edge/

    • Haha! I only made it some of the way through that suggestion without gagging, so straight-up eggs may be a far-away goal still. 😉

      Thank you for the heads up about Our Growing Edge– I will definitely be linking this post to the host. I am always looking for ways to expand the readership and get my posts out there. I appreciate it!

    • I can’t imagine liking eggs but I also can’t imagine disliking quiche! Thanks for your visit and comment. I hope you get the chance to try this recipe and enjoy! 🙂

  2. Pingback: Fried Rice a Million Ways | Fearless Kitchen

  3. Pingback: Spicy Oatmeal with Scallions and Pepitas | Fearless Kitchen

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