Spinach & Pine Nut Quiche
by Steve Petusevsky & Whole Foods Market Team Members
The quiche may be made up to three days before serving. Serve it at room temperature, or reheat it slowing in a 325 oven for 30 minutes until heated through.
1 9" pie crust
1 1/2 tablespoons olive oil
2 large garlic cloves, sliced
6 cups fresh spinach leaves, washed and dried
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried sage (or 1 tablespoon fresh)
1/2 cup pine nut, toasted
1 cup mozzarella cheese, grated
1/4 cup parmesan cheese, grated
1 cup milk
2 large eggs
1 large red bliss potato, steamed until tender, sliced 1/4" thick
1. Preheat the oven to 350. Remove the piecrust from the freezer, and let it thaw for 10 minutes. Prick the bottom with a fork and bake for 7-10 minutes, until lightly browned. Remove the crust from the oven to cool.
2. Heat the olive oil in a medium saute pan. Add the garlic, spinach, salt, pepper and sage. Cook, stirring constantly, for about 1 minute or until the spinach is just wilted. Stir in the pine nuts.
3. In a small bowl, mix the mozzarella and parmesan cheeses. In another bowl, whisk the milk and eggs together.
4. Sprinkle 1/4 cup of the cheese mixture on the piecrust. Top with half the spinach mixture. Place the potato slices on top of the spinach. Add half the remaining cheese mixture and then the remaining spinach mixture. Top with the rest of the cheese. Place the piepan on a sheet pan. Carefully pour in the milk mixture. Bake for 45-50 minutes, until a knife inserted into the center comes out clean. Cool slightly before cutting.
I love egg salad and trying different variations. My last craving took me to a recipe from Martha that had an interesting blend of Greek Yogurt and Ricotta. I didn't have ricotta but I had some Quark from a local cheese shop I recently visited. So I adapted the recipe a little and ended up making it into a great sandwich using several of my favorite local Wisconsin products! The end result was a rich creamy egg salad winner...
4 Large Eggs (Growing Power)
1 1/2 Tbsp Quark (Clock Shadow Creamery)
1 1/2 Tbsp Greek Yogurt (Sugar River Dairy)
1 Tsp Dijon Mustard (Organicville)
1 Tsp Freshly Chopped Chives
1/4 Tsp Salt (I went with celrey salt)
Freshly Ground Pepper
4 Slices Bread (Sprouted Bakehouse)
1 Cup Lettuce (i used microgreen mix)
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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