Posts Tagged ‘Boston’

Spinach and Feta Quiche

Bonjour from Boston, Dishes! My first contribution is of course, un morceau français…

So, I never thought I liked quiche ‘til I went to France.  There, eggs are for lunch and dinner, and impossibly light and tasty ones are whipped up for impromptu dinner parties in kitchens the size of my closet using toaster ovens and electric hotplates — and they still taste better than most of the crappy quiche you get in cafés this side of the pond.  Ingredients are key; you need fresh eggs, good cheese and of course, butter. (Alas, even living above a chic Euro-import shop, I have yet to come across real lardons in Boston…)

After a long day of research and studying in the library, I needed to kick in en français, so I poured myself a glass of rosé, put on some Edith Piaf, and waltzed around my kitchen trying to purr and growl like a real chanteuse.  (And quickly gave that up, for which I’m sure my roommate was extremely grateful.)  Mais alors, if I can’t sing like a vrai française, I can at least cook with the best of them.

For the crust
1 cup whole wheat flour
¾ cup all-purpose flour
1 stick of butter, room temperature
1 heaping teaspoon crème fraîche
a dash of salt

There’s something so soothing about the process of making a crust, n’est-ce pas?  In France I learned to make crust from scratch by adding flour to soft butter and mixing it by hand, then pressing the dough into a pie plate – with just a dash of salt or sugar for savories or sweets.  I was incredulous, but it really was that easy. To counter the heaviness that can sometimes accompany whole wheat flour, and because I love it, I also added a heaping teaspoon of crème fraîche to the dough, after mixing the flour with the butter. Separate into two portions and freeze one for next time. Refrigerate the prepared pie plate for around 30 minutes so the crust hardens – or put it in the freezer while you make the filling, like I did!

For the filling:
4 eggs
1 tsp olive oil
½ package frozen spinach – whole leaf or chopped (I used leaf)
¼ lb feta cheese, crumbled
½ tsp dried or 1 tsp fresh chopped oregano
½ onion, diced
2 tbsp pine nuts, toasted
salt & pepper to taste
1 pie/quiche crust

pre-baked quiche

Preheat oven to 350°F. Combine the eggs in a bowl and beat thoroughly.  Heat the olive oil in a saucepan over medium heat; sauté onions until they begin to brown. Add the spinach and cook until it’s heated through.

Spread the spinach and onion mixture over the crust you’ve taken out of the fridge.  Layer the crumbled feta evenly on top.  Pour the beaten eggs over the entire filling; jiggle the plate a little to make sure they spread evenly.  Sprinkle the pine nuts on top and bake for around 30 minutes, or until the center begins to firm. Garnish with sprigs of fresh oregano.

jess & quiche

Et voila!  Quiche aux epinards et à la féta, par la petite érudite alimentaire.

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