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May 8, 2008

Spinach Gruyère Quiche

Spinach Gruyère Quiche

I love quiche and lately I've been wanting to make one, so when I had some left over pie dough I decided this was the perfect way to put it to use! Quiches are simple and delicious for breakfast, lunch or dinner! This one utilizes some fresh spinach, which just happens to be in season right now, and pairs it with some Gruyère and just a hint of Monterrey Jack. The Gruyère provides the saltiness and the Monterrey Jack gives it a smooth undertone. It's just perfect when you're really in the mood for quiche.

What You'll Need:
1 pie crust (Note: You can use homemade or store bought.) 2 cups of baby spinach, julienned
1 small onion, chopped
1 to 1/2 cups of Gruyère, shredded
1/4 to 1/2 cup of Monterrey Jack, shredded
Freshly ground black pepper
A very small pinch of sea salt (Note: Gruyère can be salty so be careful with adding additional salt. If you do choose to add some I wouldn't add more than 1/8 to 1/4 of a teaspoon at most.)
8-10 eggs (Note: This depends on the size of your eggs. If you eggs are larger you'll most likely need 8, if they are smaller then 10. There is no wrong answer with a quiche so do what feels right to you.)

Spinach Gruyère Quiche

Preheat oven to 400 F.

If you are using a homemade pie crust then roll it out and place it into a pie plate. If you're using a store bought crust it's either in a pre-made tin or it's already rolled out. If it's the rolled out version place it in a pie plate as well. Once your crust is in the pan, whether it is put there by you or already purchased that way, set it aside. Also make sure it is thawed if it was frozen.

In a large bowl toss together spinach, onion, cheeses, black pepper and sea salt if needed. Add eggs and stir to mix. Pour the egg/vegetable mixture into your pie shell. Bake for 30-40 minutes until quiche is done through and slightly golden.

Seriously how easy is that?

Spinach Gruyère Quiche

Notes: You can use any type of veggie or cheese that you like. If you wanted to make this gluten-free you could leave the crust out and simply bake the egg mixture in the pie dish without it, which would give you more of a fritatta, but it's the same in principle.

Posted by Dianne at May 8, 2008 10:20 AM

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Comments

I nearly passed out when I saw this!
I love a good quiche and I can't imagine one better than this! Wow! :)

Posted by: Carrie at May 8, 2008 1:35 PM

How great! I made a similar quiche over the weekend - I love their versatility. Check mine out!
www.mybakingadventures.com

Posted by: Megan at May 8, 2008 2:04 PM

Oh wow! That looks great!

Posted by: Allie at May 8, 2008 4:14 PM

Holy smokes! That looks delicious!

Posted by: Cheryl at May 8, 2008 6:25 PM

It made for really good leftovers too.

Posted by: Dianne at May 8, 2008 9:10 PM

Gruyere would be welcome change in quiche, thanks for the inspiration..this looks delish:D

Posted by: Bellini Valli at May 9, 2008 9:00 AM

The Gruyère really gave it a nice overall flavor. It's making me hungry just thinking about it now! :o)

Posted by: Dianne at May 9, 2008 10:23 AM

Thanks Dianne, this looks delicious. I'll definitely try it out.

Posted by: Cassandra at May 17, 2008 10:42 AM

Hope you like it! :o)

Posted by: Dianne at May 17, 2008 6:44 PM

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