St-Morgon Spinach Quiche

Foodista Cookbook Entry

Category: Main Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


2 deep dish pie crusts, home-made or store-bought.
1 tablespoon butter
2 onions, sliced
A handful of sun-dried tomatoes, chopped.
1 ounce bag frozen spinach, thawed, squeezed of excess water (about 6-7 oz, a bag is 10
1 cup milk
1 block of creamy Saint Morgan cheese (or substitute with Brie if you want)
16 big pieces of sun-dried tomatoes to decorate top if desired


Thaw pie crusts and pre-bake according to package. Let cool when done. Lower oven to 350*F
In a pan over medium heat, drizzle the oil n butter, when butter melts, add the onions and cook until soft, about 10, 15 minutes, stirring once in a while.
Then add the handful of chopped sun-dried tomatoes, stir around for a minute, then add the spinach, mix well and take off the heat.
In a mixing bowl, whisk the eggs lightly. Add cream, milk, and break little pieces of La Vache Qui Rit, then whisk everything together.
Slice cheese (Saint Morgon) and put onto bottom of pie crusts, top with spinach mixture, and then egg mixture. Use a fork and nudge the spinach a bit so that the egg mixture fill up every space there is. Top with the rest of the tomatoes for decoration before putting them in the oven.
Bake until the center is just set. Mine baked for about 40 minutes. Let cool 10 minutes or so before serving.




Lhum's picture

Great vegetarian dish.


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.


2 pies


Monday, December 28, 2009 - 6:52pm


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