Broccoli Spinach Quiche
Loosely adapted from Bon Appetit via Epicurious
Sad day: my epic girl’s weekend in Amelia Island, Florida is officially over, and worse, my work week has officially started. After a glorious 4.5 days of fun and sun, even this shortened work week feels strenuous. If I’m being honest with myself, 4.5 days was plenty considering that we literally spent every waking hour cooking, eating or laying in the sun. And many of those were peppered with alcoholic beverages as well. Since we were staying in my friend Laura’s family’s amazing condo we were able to cook many of our meals at home. And by “we” I mean “I”, not that I’m complaining. Since I’m incapable of sleeping past 8, I usually started my mornings by whipping up an egg casserole for the group. Lunches were pasta and broccoli salads that I made on the first day and kept in the fridge all weekend, as well as sandwiches and wraps made from the previous night’s leftovers. We went out for two dinners and stayed in for two, which included a fish taco night (complete with pickled veggie guacamole and mango salsa) and a BBQ chicken night (accompanied by the requisite mac and cheese and broccoli). So as you can see, it was a star-studded Honeymoon Kitchen event. But at some point one of my friends made a good point: if I didn’t make something new while we were there, how could I post about our trip on the blog!? And so, on the very last morning, this quiche was born. And a fortuitous event it was, because I’m pretty sure I’ve found my official go-to quiche recipe. After reading what must have been hundreds of comments on both the Epicurious site and the Smitten Kitchen site, I came to the conclusion that you simply can’t screw this quiche up. No substitution is too crazy, no mistake game-ending. Which is great, because my ulterior motive behind this quiche was to use up whatever we had left in the fridge. Mission: accomplished. With that said, don’t be intimidated by the seemingly long ingredient list – the only reason it’s so wordy is that I wanted to list some (though certainly not all) of the possible substitutions available for each ingredient. My hope is that based on the contents of your fridge at this very moment, you can make this quiche tonight!
Sunset dinner on our last night!
- 2 pie crusts (So many options here. We used frozen Pepperidge Farm puff pastry sheets. I imagine refrigerated pie crusts would work well too. And if you’re feeling amitious, Smitten Kitchen, one of my all-time fave food blogs, makes this recipe using Martha Stewart’s pate brisee, without the sugar. That actually doesn’t look all that hard and I think I’ll give it a whirl next time. And there will be a next time.) (UPDATE: New HMK fave – super duper easy whole wheat quiche crust!)
- 6 oz cream cheese, at room temperature (or microwaved for 10-20 seconds)
- 5 oz herbed goat cheese, at room temperature (or microwaved for 10-20 seconds)
- 2/3 cup half-and-half (milk or cream would probably work too)
- 6 eggs
- 18 oz frozen, chopped spinach, thawed OR 12 cups (24 oz) fresh spinach, sautéed in a little water over medium heat until totally wilted and then chopped up (regardless of whether you use frozen or fresh, after it’s thawed or sautéed squeeze the living daylights out of it so that you don’t add a bunch of extra water to your quiche)
- 1 cup frozen broccoli, thawed and chopped OR 1 cup raw broccoli, chopped and lightly sautéed in 1/2 tsp oil for 3-5 minutes until softened
- 1 cup of grated cheese (we used monterey jack since that’s what we had, but I imagine cheddar, gruyere, or pretty much any other good, melty cheese would work well)
- 6 green onions, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- Preheat oven to 425 degrees.
- Place crusts in 2 lightly greased pie pans. From what I read online, you do not want to use a glass pie pan, unless you fancy soggy crust. We actually used 2 9-inch metal cake pans because that’s what we had. The crust was a little tall, but they totally worked.
- In a large bowl, use a hand mixer to combine cream cheese and goat cheese until smooth.
- Slowly add half-and-half and eggs, mixing until well combined.
- Stir in spinach, broccoli, cheese, green onions, salt and pepper.
- Pour mixture into crusts, dividing the amount evenly between the two.
- Bake for 25 minutes or until crust is golden brown and center is no longer very jiggly. A little jiggle is OK, but you don’t want a liquidy center. Beware that the center may puff out while it’s baking, but it will fall and become level once removed from the oven.
- Allow to stand 10 minutes, then serve hot or at room temperature.