I love, love, love pie crust.
I have a thing for pastry, even though I’m trying to eat low-carb. BUT: if I learned anything from my dietitian during my pregnancy, it’s that protein helps offset carbs. Eggs are protein, and eggs and pie crust make quiche! Win! Lunch.
One really ironic inconvenience is that I hate making dough. I don’t even know why. I hate the incorporating, the kneading, the rolling out – it gives me a headache. Sooooo, this recipe uses two store bought pie crusts. 2 because they come in twos, and also because this quiche tastes just as good the next day, after it’s been refrigerated. If you want to make your own pie crust, I’m super jealous and now feel inadequate, but go for it 🙂 Just remember that the store bought shells are built on shallow pie plates, so if you’re using a deeper pie dish, you may have to tinker with the recipe to properly fill your over-achieving homemade pie shell. 😉
2 pie crusts (I used Tenderflake)
2 medium onions
2 medium tomatoes, sliced
2 cups fresh baby spinach
1 cup of milk
1/3 cup grated parmesan
1 1/2 cups grated jalapeño Monterey jack cheese
2 tbsp dried chives
2 tsp garlic powder
Salt and pepper to taste
Preheat oven to 350 degrees Fahrenheit.
Slice the onions into rings, and sauté them in a pan on medium-high heat.
Add a tablespoon of water halfway through to deglaze the pan and get the onions that nice brown colour.
While the onions are on the pan, pre-bake the pie shells for 7 minutes. I baked them from frozen, so 7 minutes was the perfect time to make sure that the “pastry bubble” calmed down and flattened out again before I took it out for filling. If you thaw the pie shells first, you may be able to get away with 5 minutes. If you made your own, bake that sucker until it’s no longer raw.
In a bowl, whisk the eggs, milk, Parmesan cheese, garlic powder, chives, salt, and pepper until it’s all combined. You could go crazy here adding a bunch of other spices and flavours. Next time I think I’d add some red pepper chili flakes for some heat.
Take the pie shells out of the oven, bump up the oven temperature to 375 degrees Fahrenheit, and start layering!
I started with the onions, then the spinach, cheese on top, then tomato slices for garnish. Remember, this recipe is for 2 separate quiches, so distribute accordingly.
When it’s all stacked, carefully pour the egg mixture over everything, making sure to not overfill.
Do *not* do what I did the first time and put the tomatoes on after pouring the egg, because of science. The weight of the tomatoes compressed the filling, and egg mixture overflow happened. It sucked. On that note, put both pie shells onto a cookie sheet before you fill-er-up, juuuust in case. (I’m hoping you’re reading this recipe in its entirety *before* actually making it, so that this isn’t late information…)
Put them in the oven and bake for 45 minutes, or until firm and the top is golden brown.
Easy peasy! Each quiche should serve four people, unless you have my husband’s appetite. In that case, each quiche serves two.
You can alter this recipe really easily to suit your taste! I used jalapeño Monterey Jack cheese, but you can use any other cheese you wish. Try Cheddar, Goat cheese, Mozzarella or Feta!
Any leftovers keep well in the fridge, and reheating in the oven brings it back to that “just baked” state. I haven’t tried freezing one, but I will the next time I make these. If they hold up well after thawing, I’ll be having this quiche way more often!
- 2 pie crusts
- 7 eggs
- 2 medium onions
- 2 medium tomatoes, sliced
- 2 cups fresh baby spinach
- 1 cup of milk
- ⅓ cup grated parmesan
- 1½ cups grated jalapeño Monterey jack cheese
- 2 tbsp dried chives
- 2 tsp garlic powder
- Salt and pepper to taste
- Preheat oven to 350 degrees Fahrenheit.
- Slice the onions into rings, and sauté them in a pan on medium-high heat.
- While the onions are on the pan, pre-bake the pie shells for 7 minutes.
- In a bowl, whisk the eggs, milk, Parmesan cheese, garlic powder, chives, salt, and pepper until it's all combined.
- Take the pie shells out of the oven, bump up the oven temperature to 375 degrees Fahrenheit, and layer, starting with the onions, then the spinach, cheese on top, then tomato slices for garnish.
- When it's all stacked, carefully pour the egg mixture over everything, making sure to not overfill.
- Put them in the oven and bake for 45 minutes, or until firm and the top is golden brown.