|My Spinach Quiche made this morning|
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.
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.|
1 cup raw Spinach
1/2 cup onion
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!|