Spinach Quiche

There are many misconceptions out there. One of them I always hear, and heard again this week, was "Seattleites Don't Carry Umbrellas". The funny thing about this is, those that actually say and believe in this phrase are always the people who walk into class looking like a lost, wet dog. I'm sorry, but that is not a very attractive look. For the record, I always carry an umbrella. They can say I'm not a "True Seattleite" all they want but I at least I stay drier and look better than them. ha.

This leads me to this post of Spinach Quiche. They say "Real Men Don't Eat Quiche" and I say, those people who believe in this saying are missing out. It's one thing to eat it and not like it and it's a totally different thing if you have never tasted the glory that is Spinach Quiche. The flaky crust, the soft eggy center, the tanginess from the cheese and the slight al-dente quality of the spinach and the onions all make for one great combination. If Spinach Quiche is not "manly" enough for you, there are bacon and cheddar quiches out there. You have to try it at least once in your life. 

Now the big question is, where the heck do all these sayings come from? When you think about them, they make no sense! They begin to govern our lives in a way that prevents us from doing what we want to do because we fear the judgements of others. I say forget these sayings, stop using them as an explanation to your current situation and just live your life! We only have one life to live, so live it the way YOU want. And hey, if you're a Seattleite that enjoys looking like a wet dog, have at it. Can I get an Amen?! ha.

Spinach Quiche

Recipe from The Faux Martha

Ingredients
Crust
1 1/4 c. all-purpose flour
1/2 tsp. sea salt
1/2 tsp. sugar
1/2 c. (1 stick) unsalted butter, chilled and cut into small pieces
2 to 4 tbsp. ice water

Filling
3 oz. cream cheese, room temperature
1/3 c. half and half
3 large eggs
10 oz. package frozen chopped spinach, thawed and drained
1/2 c. grated cheddar
1/4 c. grated parmesan
1/2 large sweet onion, finely diced
1/4 tsp. sea salt
1/4 tsp. pepper
1 tsp. olive oil

Directions

Prepare the crust by preheating the oven to 425°.

In a large bowl, combine flour, salt, and sugar. Add butter into flour mixture. Combine with a pastry blender or fork until the mixture resembles coarse meal. (You can use a food processor for this step, however, cutting the butter in by hand lends for a flakier crust.)

Add cold water 1 tablespoon at a time, mixing with pastry fork until dough holds together without feeling wet or sticky. Gather dough into ball. Flatten into disc, and cover with plastic wrap. Transfer to refrigerator, and chill at least 1 hour or freeze for 15 minutes. (Dough can be stored, frozen, up to 1 month.)

Roll out dough to fit the size of a round, removable bottom, tart pan. Add flour to surface to keep dough from sticking. Work quickly as the dough will get warm, making it harder to handle. Flash freeze (place in freezer for 5 min) if it gets too warm. Press the dough into the tart pan.

Roll the extra dough off with a rolling pin. Fix any holes in your dough. (I use a little water and extra dough to help mend the holes.)

Add pie weights or beans to crust and bake for 10-15 minutes. (You can skip this step and bake the crust and filling at once. I prefer to bake my tart shell first. That way I can ensure my crust will be cooked all the way through.)

Prepare the filling by sauteing diced onions in olive oil with a dash of salt until translucent.

Meanwhile, beat cream cheese in medium bowl until smooth. Gradually beat in eggs and half and half. Mix in remaining ingredients. Pour egg mixture into prepared crust.

Bake until filling is set, 20–25 minutes. Cool 10 minutes before serving.

-Aaron John