Guest Chef Janece

Thursday July 15, 2011 
Spinach Quiche


Guest Chef Janece : The first "Guest Chef" was a smashing success. Janece showed me how to prepare a wonderful Spinach Quiche. She called it a Mediterranean Spinach Quiche. It took an hour from start to presentation. I love that it took so little time. She showed how to cut the tomatoes and the spinach leaves with a pair of kitchen shears and it made the chopping very quick.

Things I learned: I learned about dried tomatoes, garlic in a jar and Farmer's Cheese. Janece explained that dried tomatoes work well in quiche because they are dryer and are less likely to cause the quiche to be runny. They have a more intense flavor and they are easy to cut with scissors.  She also explained that Farmer's cheese is a great choice for quiche because it is very mild and does not drown out the flavors of the other foods in the quiche. Janece recommends using a deep dish, glass, pie baking dish which worked very well for us. The quiche came out so perfectly, I hated to cut it. Just slicing and placing the Farmer's cheese on the top added to the beauty of the finished quiche as it melted in shiny patches over the top of the quiche. The eggs, spinach, tomatoes and cheese gave the quiche such bright colors that it came out gorgeous. There were no leftovers.

Janece's Tip for a fabulous quiche: (click on video)

Spinach Quiche Recipe: Look below the pictures for the recipe as we made it last night. 
We doubled this recipe to make two quiches.
Preheat oven to 350 degrees

Spinach Quiche

1 deep dish, 9 inch pie plate
1 Already Pie Crust
6 eggs
1/2 of a 3.5 oz package of sun dried tomatoes halves (cut into pieces)
1/2 C baby spinach (washed and cut into pieces)
1/4 C 1/2 and 1/2 milk (can use whole milk or condensed milk as well, but skim may make quiche runny)
1/4 of a 3.5 oz package of Feta Cheese
1/4 of a can of Black Olives drained and chopped
2 tsp onion flakes
1 tsp dried basil
1 T (heaping) minced garlic (in a jar)
salt and pepper to taste

Mix the eggs and milk with a whisk until blended.
Add the chopped spinach, tomatoes and olives
Add the feta cheese, onion, basil, salt and pepper.
Top with sliced Farmer's Cheese and more pepper

Back for 35 minutes until knife inserted comes out clean.



Serve with fresh fruit