I’ve always loved Brunches. To me they’re the perfect and best meal time. You have the freedom to eat whatever you want and not get judged. Sweet or savory, anything can pass. Better yet, hosting a Brunch for me is the ultimate fun in the kitchen. I hosted one a couple months back and I wanted to get a little creative. Usually I would go for the typical pastries, but I decided I wanted to try something new.
Quiche. What a perfect word for something so delicate and delicious. With French and German origins, this dish comes in numerous variations and can be served either hot or cold. Thats great news when you have other dishes to prepare for in your kitchen.
Here it is, my version of a Spinach Quiche. I did not use pastry crust the first time I made it, since I didn’t find it in the supermarket. But it tasted great, and so I never opted for crust after that. It’s actually lighter this way and served with a lush green salad it really is perfect for breakfast or even as an appetizer.
Spinach Quiche
You can prepare the quiche and even cook it a couple of hours before serving. Or you can serve it hot, right out of the oven. I prefer it at room temperature.
Ingredients
- 1/2 cup butter, softened
- 3 garlic cloves, crushed
- 1 small onion, diced
- 1 bunch spinach, washed and cut
- 1 pack mushrooms, cut into small cubes
- 1 pack feta, cut into small cubes
- 1 cup parmesan, grated
- 1/2 cup mozzarella, grated
- 5 eggs
- 1/2 tp salt
- 1 tp all spice
- For Salad:
- 1/2 head purple french lettuce and 1/2 head green french lettuce
- 1 pack cherry tomatoes sliced in halves
- Dressing:
- Juice of 1 lemon
- 1 TB white vinegar
- 5 TB olive oil
- 1 tp salt
Directions
- Step 1 Spray a cheesecake pan with Cooking Spray on bottom and sides
- Step 2 Preheat oven at 170 degrees Celsius
- Step 3 Melt butter over heat in a large frying pan
- Step 4 Fry onions and garlic until translucent, stir in spinach and mushrooms. Turn off heat and set aside
- Step 5 In a bowl combine eggs, cheese, a small pinch of salt and all spice. Add in the spinach mix, stir to blend
- Step 6 Place all in pan and bake until eggs have set, around 30M
- Step 7 Let cool for a while before taking out of pan
- Step 8 Serve with french lettuce and cherry tomato salad with lemon oil dressing.
Yummmmmm