Tuesday, April 22, 2008
Spinach and walnut quiche
I have been hearing about QUICHE for sometime now. But as usual, I have no time to make it myself for many reasons. One of the biggest reasons which I think I should blame my fellow food bloggers, ah ha LOL that by doing blog walking and seeing so many different kinds of food they make me change my mind constantly!
This time I have a strong point that I have to make QUICHE because my son is in the picky stage of eating. So I though quiche will remind him about pizza, perhaps! And it works, he ate!
Fillings for quiches which I read from many cook books they are almost infinitely variable. In this case I choose very popular filling which is “spinach”, my other consideration also my son can eat vegetables at the same time. Also walnuts are mixed with the spinach, giving a good crunch to the filling.
Recipe is adopted from The complete book of baking by Deborah Gray
1 stick butter
11/4 cups fine whole-wheat flour (I use regular flour)
pinch of salt
1 lb frozen chopped leaf spinach
salt and freshly ground black pepper
freshly grated nutmeg
2/3 cup walut pices, roughly chopped
1/2 cup blue cheese, crumbled
11/4 cups milk
2 large eggs
Preheat the oven to 400F. Blend the butter with the flour and salt in a bowl until the mixture resembles fine crumbs. Mix to a manageable dough with warm water, then roll out and use the pastry to line a 9-inch loose bottomed pie pan. Line with paper towels then fill with baking beans. Bake in the oven for 20 minutes.
Cook the spinach gently in a covered pan until piping hot; shake from time to time to prevent it from burning. Squeeze the spinach dry then season to taste with salt, pepper and nutmeg.
Remove the paper and beans from the shell and fill with a layer of the spinach, then a layer of walnuts. Crumble the blue cheese over the top of the filling.
Beat the milk and eggs and season with salt and pepper. Pour the custard over the spinach filling then grate a little nutmeg over the top. Reduce the oven temperature to 375f and bake the quiche for 25-30 minutes, until the custard has set. Serve warm or cold.
Another thing I would like to share are some shots of bushes growing in my backyard. As I love and adore the color of white in the beginning then it will turn to green. Oh my oh my… I love spring!! I wish my parents were here to see all the flowers and bushes are blooming with very interesting colors.