Two Heads of Lettuce

Simple recipes for vegetarian potlucks. Would you like to join the Two Heads of Lettuce team? Contact twoheadsoflettuce at gmail dot com.

Sunday, July 09, 2006

Deb's Quiche with EAR's adaptations

This is an easy, particularly flavorful quiche. It's also easily adaptable-- you can substitute any kind of cheeses you like for the hard cheeses listed below, and other veggies for the spinach as long as you make sure you have enough. One caveat: I haven't made this in a while and can't remember if the recipe makes one or two quiches, though I think it's two. Pie crusts usually come packaged in twos or threes anyway, so if there's more filling than will fit in one crust, make another quiche and either save it for next time or be a potluck superstar by bringing two wherever you're going.

1 onion, chopped
a little olive oil or butter for sauteeing the onions
10 ounces (or whatever your standard package size is) chopped frozen spinach, thawed & drained
1/2 cup feta cheese, crumbled (or another cheese of your choice)*
1/2 cup parmesan (or another cheese of your choice)
4 eggs
1/2 cup low fat cottage cheese
1/2 tsp salt (use sparingly and to taste if you're using the feta, which is already salty)
1/4 tsp pepper
1/ tsp nutmeg
1-2 pie crusts (see introduction)**

Preheat the oven to 375 degrees.
Saute the onions in olive oil or butter. When onions are soft and translucent, add the spinach and stir until the spinach is dry.
Sprinkle a mixture of both hard cheeses over the bottom of the crusts.
Top the cheese mixture with the spinach/onion mixture.
Beat together all remaining ingredients (eggs, cottage cheese, spices) and pour into the crusts.
Bake for 50 minutes or until filling is set.

* If you want to use hechshered feta but think the usual domestic kosher brands are from hell and the Israeli brands are too expensive, go for the Millers. I know it sounds crazy, since in general Millers' cheese tastes like plastic, but their feta is great. Rumor has it that they import it from abroad.)

** There are two things to be careful of with pie crusts, one kashrut-related and one health-related. 1) Pie crusts are often made with lard or animal fat. If kashrut or vegetarianism are important to you, you probably want to make sure you buy crusts with a hechsher. 2) Many pie crusts are also made with partially hydrogenated oils. Pie crusts without these oils can generally be found in health food stores.


At 9:55 AM, July 10, 2006, Blogger dss said...

Deb here. I love the adaptation of using feta instead of the other hard cheese(s). It's cheese - how can anyone go wrong? For clarification purposes, the recipe as printed only makes ONE (1) quiche. I usually double the recipe to make more than one. One quiche for a potluck is rarely enough.


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