Thursday, May 01, 2008
Those are the names of the chickens who provided eggs for tonight's dinner. Make that, tonight's Spinach and Goat Cheese Quiche. And how did I come across these glorious eggs? That, my friends, is the wonders of the blog. A very friendly reader, though sparse commenter, GoblinBee, whom I met in person at an event last fall, sent me an e-mail asking a trade for produce from our garden, for eggs from her lovely girls. Alas, we don't have much produce this time of year, but I do have some tasty Apple Ginger Marmalade and Spicy Honey Dill Carrots. (And come this summer, we'll grow her her very own tomato plant.)
Ready for the small world part? She lives 3 streets away. We're neighbors. And she's a really nice person. How great is that? I love the internets. And I love this quiche. So much I'll even share the recipe with you. I made my pie crust, because it's super easy and I know how to do it with my eyes closed. No sugar though. Whip that up, put one in the freezer to use in the future, and one in your pie pan.
Spinach and Goat Cheese Quiche—From The Culinary Institute of America's book on Vegetables
Preheat the oven to 350.
Heat 2 T of oil in a large skillet, medium heat, until it shimmers. Add 1/2 cup minced onions and saute, stirring frequently, until translucent, 3 to 4 minutes. Add 4-5 cups washed spinach and saute until very hot, about 4 minutes. You're cooking down the spinach. Put the mixture into a strainer in the sink and let it drain and cool. Sprinkle a little salt and pepper on it.
Whisk together 3/4 cup heavy cream and 2 eggs (I used 4 because I think a quiche needs more than 2 eggs). Stir in 1/2 cup crumbled fresh goat cheese, 1/4 cup grated Parmesan, 2 T chopped sun dried tomatoes and the spinach/onion mixture. Season with salt and pepper and spread evenly over the pie crust. Bake for 45 minutes, or, until a knife blade inserted in the center comes out clean. Let the quiche rest for 20 minutes once done.
Thank you Gloria, Louise, Zora and Georgia, thank you G!