St-Morgon Spinach Quiche
I had a block of Saint Morgon cheese just sitting in my fridge screaming "Spread me!" It's great on crusty bread because of its creamy smooth texture, pungent aroma and delicious taste BUT (yes... there is always a but... ) with all the hearty, rich and compact holiday meals wedged in, I just couldn't imagine myself ingesting all that. So I knew I had to make something with it... Quiche! And just like that, it was one of the things featured on the menu for my dinner with friends. Since I was going to use the oven, I thought I might as well make two. Serve one and freeze one for later. ***Just a little tip for the one you will be freezing. Cool it completely, cut into desired wedges then wrap individually in aluminum foil. Freeze. When you want to eat one, do not thaw, heat it as is, with the top opened, in a 350*F oven, for about 15-20 minutes, or until heated through.
Total Steps
6
Ingredients
12
Tools Needed
6
Ingredients
- 2 pie crusts deep dish pie crusts
- drizzle olive oil
- 1 tablespoon butter
- 2 onions onions, sliced
- handful sun-dried tomatoes, chopped
- 1 bag 10 ounce frozen spinach, thawed, squeezed of excess water (about 6-7 oz used)
- 8 eggs eggs
- 1 cup table cream
- 1 cup milk
- 2 wedges La Vache qui rit cheese
- 1 block creamy Saint Morgon cheese(optional)
- 16 pieces big sun-dried tomatoes for decoration(optional)
Instructions
Step 1
Thaw pie crusts and pre-bake according to package instructions. Let cool when done. Lower oven temperature to 350°F (175°C).
Step 2
In a pan over medium heat, drizzle the olive oil and add butter. Once the butter melts, add the sliced onions and cook until soft, stirring occasionally.
Step 3
Add the chopped sun-dried tomatoes to the pan and stir for 1 minute. Then add the spinach, mix well, and remove from heat.
Step 4
In a mixing bowl, lightly whisk the eggs. Add the cream, milk, and break little pieces of La Vache Qui Rit cheese into the mixture, then whisk everything together until combined.
Step 5
Slice the Saint Morgon cheese and arrange it on the bottom of the pre-baked pie crusts. Top with the spinach mixture, then pour the egg mixture over it. Use a fork to gently nudge the spinach so the egg mixture fills all spaces. Decorate the top with the remaining sun-dried tomatoes before baking.
Step 6
Bake the quiches until the center is just set (approximately 40 minutes). Let cool for about 10 minutes before serving.