ellencho
Jul 31st, 2005, 05:35 PM
This is a continuation from the making pie crust thread.
http://thefighting44s.com/discussion/viewtopic.php?t=4416
Here's what you'll need:
A unbaked pie crust (either homemade or store-bought)
some sort of oil, olive, corn, whatever you like, ~1 Tb
a small onion, minced finely
3 scallions, minced finely
1/4 cup chopped parsley
10oz chopped frozen spinach, but defrosted and drained
a dash of nutmeg
salt and pepper
1.5 cups of milk (whole is good, but it can be done with skim too, I know fat free half and half is in the pic, but defintiely DON't use that, I ALMOST used it until I read the label)
3 eggs
6 oz gruyere cheese, grated finely
http://img.photobucket.com/albums/v250/ellencho/IMG_1565.jpg
So while your pie crust is in the fridge, you can start on your filling.
Put a medium sized pan on medium heat, and begin sauteeing your onions and scallions with a couple pinches of salt and pepper until they turn translucent.
http://img.photobucket.com/albums/v250/ellencho/IMG_1569.jpg
Now add the scallions and let it heat through.
http://img.photobucket.com/albums/v250/ellencho/IMG_1570.jpg
Now add your spinach, I made the mistake of adding WAY too much spinach, an entire lb, definitely use the 10 oz I recommend in the ingredients list. Go ahead and stir the spinach around until it's heated through also.
http://img.photobucket.com/albums/v250/ellencho/IMG_1572.jpg
Take the eggs and the milk and mix them thoroughly. Add a dash of nutmeg, just enough so that you just start to smell it. You won't need more than 1/8 tsp.
http://img.photobucket.com/albums/v250/ellencho/IMG_1575.jpg
When you make quiche, most of the ingredients are wet, so if you don't partially pre-bake your pie crust beforehand, you'll end up with a soggy crust.
So now you can put your pie crust into the freezer. Set your oven to 375 F and wait 20 minutes. Then remove your crust from the freezer, put a layer of foil on top of the crust, as well as some sort of weight to keep the pie dough from puffing up too much as it bakes. If you don't have beans you can use a bunch of coins or screws or anything that won't melt in the oven.
http://img.photobucket.com/albums/v250/ellencho/IMG_1573.jpg
Bake for 25 minutes. Remove the foil and the weights and continue baking in the oven for another 5 minutes.
http://img.photobucket.com/albums/v250/ellencho/IMG_1574.jpg
I think if you have a store-bought pie crust you should be able to prepare it the same way.
So once you've got your crust out of the oven, assemble the filling as quickly as you can so you don't let it cool down too much outside of the oven. You don't have to rush THAT much, I'm just saying don't start talking on the phone, or get caught up watching TV or something.
So your first layer will be the cheese layer. Add all the gruyere evenly. Then add your spinach, then pour the milk/egg mixture over the entire thing. Give it a little jiggle and even out the egg/milk distribution by running a fork over the top to make sure you don't have any air pockets.
http://img.photobucket.com/albums/v250/ellencho/IMG_1577.jpg
http://img.photobucket.com/albums/v250/ellencho/IMG_1578.jpg
http://img.photobucket.com/albums/v250/ellencho/IMG_1580.jpg
Bake for 45-50 minutes at 375 F. You'll know it's done when you insert a paring knife an inch from the edge, and no extra liquid pools out. Let cool to room temp before serving. Sometimes the top will puff up a bit. That's perfectly fine, it usually deflates a bit before you serve it. No biggie.
http://img.photobucket.com/albums/v250/ellencho/IMG_1581.jpg
You can always reheat it if you want to serve it warm. Try 375 for 10-15 minutes to reheat an entire quiche.
http://thefighting44s.com/discussion/viewtopic.php?t=4416
Here's what you'll need:
A unbaked pie crust (either homemade or store-bought)
some sort of oil, olive, corn, whatever you like, ~1 Tb
a small onion, minced finely
3 scallions, minced finely
1/4 cup chopped parsley
10oz chopped frozen spinach, but defrosted and drained
a dash of nutmeg
salt and pepper
1.5 cups of milk (whole is good, but it can be done with skim too, I know fat free half and half is in the pic, but defintiely DON't use that, I ALMOST used it until I read the label)
3 eggs
6 oz gruyere cheese, grated finely
http://img.photobucket.com/albums/v250/ellencho/IMG_1565.jpg
So while your pie crust is in the fridge, you can start on your filling.
Put a medium sized pan on medium heat, and begin sauteeing your onions and scallions with a couple pinches of salt and pepper until they turn translucent.
http://img.photobucket.com/albums/v250/ellencho/IMG_1569.jpg
Now add the scallions and let it heat through.
http://img.photobucket.com/albums/v250/ellencho/IMG_1570.jpg
Now add your spinach, I made the mistake of adding WAY too much spinach, an entire lb, definitely use the 10 oz I recommend in the ingredients list. Go ahead and stir the spinach around until it's heated through also.
http://img.photobucket.com/albums/v250/ellencho/IMG_1572.jpg
Take the eggs and the milk and mix them thoroughly. Add a dash of nutmeg, just enough so that you just start to smell it. You won't need more than 1/8 tsp.
http://img.photobucket.com/albums/v250/ellencho/IMG_1575.jpg
When you make quiche, most of the ingredients are wet, so if you don't partially pre-bake your pie crust beforehand, you'll end up with a soggy crust.
So now you can put your pie crust into the freezer. Set your oven to 375 F and wait 20 minutes. Then remove your crust from the freezer, put a layer of foil on top of the crust, as well as some sort of weight to keep the pie dough from puffing up too much as it bakes. If you don't have beans you can use a bunch of coins or screws or anything that won't melt in the oven.
http://img.photobucket.com/albums/v250/ellencho/IMG_1573.jpg
Bake for 25 minutes. Remove the foil and the weights and continue baking in the oven for another 5 minutes.
http://img.photobucket.com/albums/v250/ellencho/IMG_1574.jpg
I think if you have a store-bought pie crust you should be able to prepare it the same way.
So once you've got your crust out of the oven, assemble the filling as quickly as you can so you don't let it cool down too much outside of the oven. You don't have to rush THAT much, I'm just saying don't start talking on the phone, or get caught up watching TV or something.
So your first layer will be the cheese layer. Add all the gruyere evenly. Then add your spinach, then pour the milk/egg mixture over the entire thing. Give it a little jiggle and even out the egg/milk distribution by running a fork over the top to make sure you don't have any air pockets.
http://img.photobucket.com/albums/v250/ellencho/IMG_1577.jpg
http://img.photobucket.com/albums/v250/ellencho/IMG_1578.jpg
http://img.photobucket.com/albums/v250/ellencho/IMG_1580.jpg
Bake for 45-50 minutes at 375 F. You'll know it's done when you insert a paring knife an inch from the edge, and no extra liquid pools out. Let cool to room temp before serving. Sometimes the top will puff up a bit. That's perfectly fine, it usually deflates a bit before you serve it. No biggie.
http://img.photobucket.com/albums/v250/ellencho/IMG_1581.jpg
You can always reheat it if you want to serve it warm. Try 375 for 10-15 minutes to reheat an entire quiche.