Monday, August 24, 2020

Spinach and Brie Quiche






































These days it seems like no one wants to eat the crust. I don't really care either way. But I hate watching everyone scrape their food off the crust. Especially after I went to the trouble of making it. Right? Don't people know that the crust is the hardest and most time consuming part to make? So why bother? This is another of my crustless quiches, but it can be made in a crust if your family and friends will eat crusts.

The idea behind the quiche is that instead of exact quantities, it's a matter of volume. Here's the key you need to remember: 1 egg + enough milk/cream to = 1/2 cup. Now that I've written it out, it looks like a nightmarish math equation. Said a little differently, crack an egg into a measuring cup and add enough milk or cream to bring the volume to 1/2 cup. There, that wasn't so hard! I made this quiche in a smallish dish so I only used 4 eggs. Most quiches will need 6 eggs.

One thing that I have learned making quiches this way is that you absolutely must use some cream. At least 1/2 cup, but more is fine as well. It's the difference between a watery quiche and a light creamy quiche. Seriously, don't skimp on the cream!

The fresh baby spinach leaves go so nicely with the Brie. Brie isn't the first cheese that comes to mind for a quiche but it melts beautifully and is so yummy. It's pretty salty so I went a little light on the salt that I added to the eggs.



Spinach and Brie Crustless Quiche

4-6 eggs
cream (1/2 cup at least)
2% milk
1/4 teaspoon salt
pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon thyme
2 cups baby spinach leaves
2 ounces Brie

Preheat the oven to 350.

Using a 2 cup measuring cup (like Pyrex), crack 2 eggs and add them. Add enough cream to bring the level to 1 cup. Add another egg. Add enough milk to bring the level to 1 1/2 cups. Repeat with each egg. Try to use about as much cream as milk. Add garlic salt, pepper, and thyme. Whisk together to combine.

Scatter the spinach in the quiche dish. Cut the Brie into small pieces and scatter over the spinach. Give the eggs one more whisk and pour over the spinach and Brie. Place in oven and bake 20-25 minutes.


Add enough cream or milk after each egg to equal 1/2 cup.

Place spinach in the dish.

Add the Brie.




Did you know that I have given away a book a day since we were told to stay home?
The giveaway is still going! Check it out here!

5 comments:

  1. Looks yummy...
    Marilyn ewatvess@yahoo.com

    ReplyDelete
  2. I've used that 'formula' since reading about it in a Julia Child cookbook. It works beautifully and is easy to remember. Personally, I think the crust is the best part of a pieor quiche!! 😃
    sharonquilts@yahoodotcom

    ReplyDelete
    Replies
    1. I have never made a quiche and would love to try. So please correct me if I am wrong. After the first three eggs/milk, I keep adding one egg at a time bringing the milk level up a half cup using all 6 eggs. quilting lady 2 at comcast dot net

      Delete
  3. thank you for sharing this recipe. I have never made a quiche and would love to try. So please correct me if I am wrong. After the first three eggs/milk, I keep adding one egg at a time bringing the milk level up a half cup using all 6 eggs. quilting lady 2 at comcast dot net

    ReplyDelete
  4. what type of cream do you use in this? (it looks delish!)

    ReplyDelete