Spinach & Swiss quiche

Another comfort food. Yum!

Mike said this hit the spot after a long weekend of ice fishing in the bitter cold. I think it hit the spot as I'm still licking my psychic wounds after the Packers' brutal playoff loss to the Giants yesterday.


Spinach and Swiss Quiche

For the crust:
2.5 c flour
1 tsp sugar
1 tsp salt
1 c shortening
1/3 c ice water

1. Mix the dry ingredients. Cut in the shortening.
2. Add the water, cutting with the sharp edge of a spatula. Kneed briefly until it holds together.
3. Press into two discs. Freeze half for a future use. Refrigerate the other half in a disc shape for at least 30 minutes (preferably a few hours)

For the quiche 'innards':
2 packages frozen spinach
1 onion, diced
3 cloves garlic, minced
3 large eggs, lightly beaten
2 c 1/2 and 1/2 (or whole milk)
salt and pepper, to taste
8 oz swiss cheese, shredded

1. Preheat the oven to 375F
2. Roll out the crust and place in a 10" deep dish pan. Pre-bake.
3. Start defrosting the spinach
4. Chop and cook the onion and garlic (over medium heat, in a bit of butter or oil) until golden brown, stirring occasionally.
5. Meanwhile, grate the cheese. Combine the milk and eggs.
6. Once defrosted, wring out the spinach, then add to the pan. Combine.
7. Remove the pie plate from the oven. Add 1/2 the cheese to the bottom of the plate. Add the spinach mixture. Top with the remaining cheese.
9. Place the pan on the oven rack. Pour in the milk/egg mixture.
10. Bake ~60 minutes, until a knife inserted in the center comes out clean and hot. Let sit ~5 minutes before serving.