And dinner was a dish I've made many times before. A completely unhealthy (but at least, entirely vegetarian) quiche that I adapted from a Paula Dean recipe years ago.In fact, this quiche is what turned me on to gruyere cheese!
SPINACH GRUYERE QUICHE
1 pie crust (half of a 15 oz. pkg containing 2 crusts)
2 tablespoons butter
1 small onion, minced
Approx. 12-15 oz frozen chopped spinach, thawed and drained (depending on how spinach-y you want it)
½ cup flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground white pepper
2 large eggs
½ cup heavy whipping cream
4 cloves pressed/minced garlic
1 ½ cup Gruyere cheese, grated
½ cup grated Parmesan cheese
½ cup shredded Parmesan cheese
-Preheat oven to 350 degrees. On a lightly floured surface, roll out the pie crust. Line either a 9x9x2 inch baking dish OR an 8x8 (2 quart) baking dish with pie crust. Prick with a fork. Bake for 15 minutes. Remove from oven and let cool.
-Melt butter in a medium skillet over medium heat. Add minced onion and garlic and cook 5 minutes. Add spinach and cook about 10 minutes; set aside to cool.
-In a medium bowl, combine flour, baking powder, salt, and pepper.
-In a large bowl, beat eggs with heavy whipping cream. Add flour mixture to egg mixture and combine thoroughly. Add garlic, onion-spinach mixture, and grated Gruyere, mixing after each addition. Spoon mixture into crust and sprinkle the grated and shredded Parmesan cheese evenly over it.
-Bake 40 minutes or until set. Remove from oven and let cool for 45 minutes before cutting.
Unfortunately this quiche doesn't look extremely pretty, but I've made it as a meal and also cut it into small squares to serve as an appetizer...and it's always a hit!