I needed to bake today- after all, I'm 2 days away from being enslaved. But if I baked another cookie this week I was going to die of boredom. Plus, I needed a dinner game plan. What to make, what to bake? It came to me like a hallelujah moment- quiche!! I adore quiche, I was thinking. Does Jordan? Who cares! Its time to get working on what to put in my quiche. I knew I had limited items on deck, so I focused on recipes with goat cheese and spinach. I also referenced my Cooks Illustrated cookbook. What I came up with is my own recipe, that although decent, needs some work. Partly because I think I over-loaded the veggies and partly because there wasn't enough shrimp fanstastique. Here is my recipe. If you ever have time to tweak it, please let me know how I can make it better. Quiche is worth doing right :)
Goat cheese, spinach and shrimp Quiche
2 eggs
2 egg yolks
1 1/4 C milk (whole)
1/4 C cream
1/2 tsp salt
1/2 tsp cracked pepper
dash of nutmeg
1/4 C shaved parmesan
1/2 bag of frozen spinach, thawed, drained
2 large green onions, diced
1/2 yellow onion, small dice
1 Tbsp olive oil
8 shrimp, peppered and lightly salted
1 cooked, roasted gold potato (chilled, preferably), small dice
dashes of chili flakes
3 oz goat cheese, chopped into bits
Pie crust, pre-baked
Preheat oven to 350.
Saute shrimp in olive oil for several minutes until pink- season with cracked pepper and salt. Remove from heat and roughly chop. Set aside.
Saute the onions with olive oil for about 5-10 minutes over medium high hight, until very soft and somewhat browned. Add the spinach and sauté for another 5 minutes. Then add the chill flakes. Add the potatoes and shrimp for a quick stir. Remove from heat.
In a bowl, mix the egg and egg yolk with the milk and cream, salt and pepper, and nutmeg. Add the parmesan. Then add the spinach mixture to the eggs. Lastly, gently stir in the goat cheese. Pour all of mixture into a pre-baked pie shell (I will share my recipe later but a pate brisee is what you want) and bake for about 30-35 minutes until set like gelatin.
This recipe is decent, but needs some work from a quiche expert. Advice welcome. Thanks!
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