Compensation was provided by ConAgra PAM via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of the sponsor. My father loved to cook with eggs. This time of the year he could manage to use eggs in every meal of the day. No matter how they were prepared you could be sure they would be included somewhere in the menu. He maintains that is inspiration came when he was learning to cook in the 60s and everything was about French cooking, like quiche, mousse, and crepes. At some point each week he would present the family with a new quiche, fritata, or casserole. Served at any meal, it was a welcome surprise to discover out what ingredients lay hidden inside. Usually, it was what ever he could find in the pantry or icebox, but sometimes he followed a careful recipe. At dinner, it was often preceded by a Cesar salad with homemade dressing and extra anchovies or a soup that included blue crab cocktail claws. This delicious tart with its buttery crust and onion and Boursin filling was always one of my very favorite dishes.
Like so many others, who carried their family’s recipes with them when they left home, I set off to create my father’s quiche in my own kitchen. Using my great-grandmothers’s one-handled rolling pin and some antique tart pans, I began to make quiches of my own. Naturally, the thrill of creation was accompanied with growing pains that brought bad versions: casseroles filled with combinations of soggy, bland custards. At one point, I decided to give up on the crust and focus on the other ingredients and how to combine them. As time went on, the successes outnumbered the failures and I felt as though I had, not only mastered my father’s quiche, but created some new versions as well.
To this day, I still absolutely love quiche, and I find ways to make it fresh and delicious. I’ve gone back to cooking it with a crust again and I love the new ideas that come with it. I can’t say that my version is better than my father’s because he is always learning new tricks and trying new recipes. He would agree that you can never rest on your laurels. As soon as I think I’ve got the best recipe, he invites me over for a tart loaded with Boudin sausage and jalapeno cream sauce from Nicaraguan. Better luck next time. Call it a quiche, tart, casserole, or bake but with so many different approaches, you won’t lose.
This Spinach Quiche Recipe adds a little spice to the original and removes some of the calories, but the delicious cheese mix is what you will remember. I use Pam coconut oil spray to saute the ingredients and to keep the crust from sticking. The coconut oil adds just a little sweetness to the crust and makes cleanup a breeze. It’s important that your wedges come out neat and clean every time. If you have problems moving the dough into the pie pan, don’t worry. You can still shape it in the pan and it comes out clean. Cheers.
- 6 tablespoons butter, softened
- 2 tablespoons 1% low-fat milk
- ¼ teaspoon salt
- 1 large egg yolk
- 1¼ cups all-purpose flour
- Pam coconut oil spray
- ½ cup thinly sliced yellow onions
- 3 cups fresh baby spinach
- 1 cup 1% low-fat milk
- 2 T Boursin cheese
- 4 0z Monterrey jack with jalapenos
- t Badia all purpose seasoning
- t Tony Chachere's creole seasoing
- ¼ t white pepper
- ¼ t black pepper
- 3 large eggs
- Beat the butter on med till light & fluffy.
- Mix milk, salt, and egg yolk in a bowl.
- Add milk mixture to the butter a tablespoon at a time, beating in between.
- Make a 4 inch circle on plastic wrap
- Cover in fridge for one hour.
- Preheat oven to 350°.
- Roll dough into a 10-inch circle on a floured surface.
- Spray a 9-inch pie plate with Pam coconut oil.
- Fit dough into pie plate.
- Freeze 15 minutes.
- Bake at 350° for 25 minutes or until lightly browned.
- Spray Pam coconut oil on a large skillet on medium-high heat.
- Add onions and saute
- Add spinach
- Sauté 2 minutes.
- Mix milk with remaining ingredients
- Add spinach mixture.
- Pour filling into crust.
- Bake at 350° for 35 minutes.
- Makes 10 servngs
PAM Coconut Oil: PAM® Coconut Oil It’s a gluten-free alternative to traditional coconut oil that you can feel good about. PAM Coconut Oil Spray has zero calories and zero grams of fat per serving.