03 February 2011

Spinach Artichoke Quiche

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The quiche, hailing from France but very popular in England. Take a trip through the streets of London to find an abundance of different styles of quiche with a new slew of ingredients. The varieties are plentiful, and are available at every meal. That versatility makes this a workhorse dish, appropriate for almost any occasion.

For the shopping list:
  • 14 oz of pastry puff
  • 2 cups of egg beaters
  • 1/2 cup of almond milk {alternates suggested below}
  • A bushel of spinach {packaged, aprox 5 oz}
  • 3 oz of artichoke hearts
  • 5 oz of feta cheese
  • 2 teaspoons olive oil
  • 2 garlic cloves
  • a pinch of sea salt
  • a pinch of pepper
Creating the Quiche:

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For the crust, use a homemade wheat recipe that is premade and frozen {will show how to make this in another post} could also used the store bought pastry puff. Roll out the pastry puff on a floured surface. Mold to pie tin.  Earthenware pieces work best because it is already seasoned and adds just a little extra to the flavor, but any traditional pie pan will do.

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Take the pastry puff and use a fork to punch some air holes. Put in the oven and bake for 15 minutes. These holes will help keep the pastry puff from rising up and losing its form.

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Meanwhile, pull out the spinach and finely chop it into submission. Same with the artichoke hearts. Take no prisoners here. Remember, the spinach will shrivel when saute, so even though it may look like a lot now, it will be much smaller in a few minutes.

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Let a pan warm on medium heat. Add in about two teaspoons of olive oil and coat the bottom of the pan. Throw in the garlic, artichoke hearts, and spinach to saute. These ingredients only needs a few minutes, so be ready to pull it quickly.

About this time the timer is probably going off to single the pastry puff is ready. Pull it out of the oven, and take a little bit of the egg beaters, and spread it on the outside edge of the pastry puff. Put in the oven for an additional ten minutes.

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In a bowl, combine the egg beaters, and almond milk. For those who traditional do not use almond milk, this may be replaced with whipping cream for a lighter taste, whole milk, or even 1% milk. Add in a pinch of sea salt and a few dashes of pepper. Whisk together thoroughly.

Now it is time to start layering. Take the spinach spread across the bottom of the quiche. Next, take the crumbled feta cheese and spread that evenly across as well. Finally, add in the egg beater mixture.

Place pan in the oven and bake for about 40 minutes. This may vary a bit depending upon your oven, but you are looking for a nice consistency on top, slightly crackled, but not burnt.

Voila! A lovely quiche that can be eaten with just about any meal. Reheats well, and a good recipe that may be easily modified.

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