In Klondike days, the oldtimers would have used canned spinach to make this quiche. Today,
we have the luxury of being able to buy fresh spinach in the middle of a Yukon winter … how times have changed.
This is a lovely and colourful dish that can be made in a traditional quiche pan or in individual tart tins. It is great for entertaining over the holidays or for a light family meal and is another vegetarian recipe loaded with flavour and fibre.
A Christmas Quiche
Pastry:
INGREDIENTS:
1½ cups all-purpose flour
½ teaspoon salt
½ cup plus 2 tablespoons cold butter
1 egg, beaten
1 teaspoon white vinegar
3 tablespoons cold water
PREPARATION:
• Mix flour and salt together.
• Using a food processor with metal blade or a pastry blender, cut cold butter into flour/salt.
• In a separate bowl, whisk together the egg, vinegar and cold water. Add to the flour/salt/butter mixing just until blended.
• Pack dough into a plastic bag and press into disc shape.
• Refrigerate 30 minutes then roll out to fit a 10″ quiche pan.
• Pre-bake in a 400F oven for 10 minutes.
• Spread part of an egg white over partially cooked pastry (add the rest of the egg to the quiche filling and count this as one of the 4 eggs used).
Quiche Filling:
INGREDIENTS:
1 283-gram bag of fresh spinach
4 green onions
2 leeks, white part only
2 tablespoons butter
1½ cups grated swiss (gruyere) cheese
4 eggs
1½ cups half and half cream
½ teaspoon salt
¼ teaspoon nutmeg
fresh ground pepper
1 red pepper for Christmas tree garnish
additional 1 tablespoon butter
PREPARATION:
• Cook the spinach for three minutes in the microwave or for about two minutes in a covered saucepan with ¼ cup boiling water.
• Drain spinach in a colander and pat dry with paper towels.
• Chop or cut spinach into small pieces.
• Thinly slice the green onions and white part of leeks and add to the spinach.
• Melt two tablespoons butter in large skillet and sauté the spinach, onions and leeks.
• Cook for several minutes until mixture is dry.
• Add a fresh grinding of black pepper and set aside to cool slightly.
• In a separate bowl, whisk together the eggs, cream, salt and nutmeg.
• In the bottom of the quiche, spread half of the cheese.
• Next, layer the cooked spinach/onions/leeks.
• Add the remaining swiss cheese.
• Pour the egg/cream mixture over top.
• Thinly slice the red pepper and arrange in a Christmas tree pattern.
• Dot surface of quiche with additional tablespoon of butter.
• Bake in pre-heated 375F oven for about 30 to 40 minutes and a knife inserted comes out clean.
