Spinach Breakfast Quiche

My Spinach Quiche made this morning

This morning I decided to make my husband a Spinach Quiche for breakfast. I have two medium size ceramic  ramekin bowls. ( also known as bouillon bowls) The one ramekin bowl used for this recipe was a little too big. One really does not need that many calories for breakfast. I will need to make a quick trip to Ikea to buy some smaller, more appropriate ramekins. 

There were two things that I did for this recipe the night before. I made the crust the night before, rolled it into a ball, and wrapped it up in plastic wrap. I cooked the spinach and onions with a little olive oil and salt. When they were finished, they went into the refrigerator. It is not required to make the spinach, onion, and crust the day before making your breakfast Quiche. I do it for convenience. I am not exactly a morning person. The recipe for the crust comes from a tutorial video that I watched. (It is linked below). The filling is my own personal recipe.



The Crust:
1.25 cup flour
4 tbsp ice cold water
1 stick cold butter chopped
1 tsp salt

The crust recipe is not mine, it comes from watching a YouTube tutorial video posted by About.com.

This was my quiche before it went in the oven.

The Filling:

1 cup raw Spinach
1/2 cup onion
2 eggs
3 ounces cream cheese
1 ounces shredded Parmesan Cheese
1 ounce sharp shredded cheddar Cheese
.5 tsp salt

Mix the all the ingredients very well. After you have lined the ramekin with your crust, gently pour the filling into the container. It should look like the image to the right.

Bake the quiche for 25 minutes or until the crust has turned golden brown at 425 degrees.

After it finished baking, I let it cool before serving it to my husband. He told me that it was absolutely delicious. I trust his opinion because when I make something not so good, he tells me the truth. So, enjoy this recipe.

This recipe is a winner!