Friday, April 29, 2016

a must make...

Spinach Artichoke and Goat Cheese Quiche is a simple and savory quiche with an Almondmilk and egg custard base |
Photo belongs to Foodiecrush

Does this not look beautiful? OMG, it is such a gorgeous dish and I just realized, this very second,  how much I miss making a quiche. What happened? Why have I not made a quiche in years? I swear, I use to make these little beauties often and we always were so happy with the meal but somehow, they disappeared from our table. Why oh why I ask myself? Also, now that I think of it, Sarah and I used to enjoy these at Town House Books and Cafe in town on summer days and on her porch when she lived on Mitchell when we lunched at home together. One time, Sarah made a beautiful quiche for the two of us on a summer Saturday and we ate at her bistro table on her porch and drank these pretty drinks she made with sparkling juice from World Market and wine. It was such a lovely lunch. Yikes, we have not enjoyed this tasty treat forever and it just makes me sad, sad, sad. Well, things are going to change and I'm going to be making this dish within the next week along with a tasty arugula salad. (I think I'm also going to stop in World Market for that sparkling juice as it was such a summer staple for us a few years ago and it just brings back some sweet, sweet memories!)

This savory quiche pie made with eggs and Almondmilk makes weekend brunches a lightened up breakfast breeze.
  • 1 store-bought refrigerator pie dough, or homemade dough
  • 1 tablespoon butter
  • 1 leek, thinly sliced, white and light green parts only
  • 1 cup frozen artichoke hearts, thawed and quartered
  • 1½ cups fresh spinach
  • ½ teaspoon kosher salt
  • 6 eggs
  • 1¼ cups Almond Breeze Almondmilk Original Unsweetened
  • ½ teaspoon ground mustard
  • ¼ teaspoon nutmeg
  • 2 ounces goat cheese
  • **NOTE: If using a standard, low-edge pie tin, reduce the number of eggs to 4 eggs and reduce the Almondmilk to 1 cup.
  1. Preheat the oven to 375 degrees F.
  2. Roll out the pie dough and line a 9-inch pie pan with the dough then place in the refrigerator to keep chilled.
  3. Melt the butter in a skillet over medium heat. Add the leeks and cook until the leeks soften, about 5 minutes, stirring often. Add the artichoke hearts to the pan and cook for another 2 minutes or so. Stir in the spinach, season with kosher salt and remove from the heat and stir so the warm vegetables wilt the spinach and set aside to cool.
  4. Whisk the eggs and Almondmilk with the mustard and nutmeg. Pull the pie tin from the refrigerator and fill the bottom with the cooked vegetables. Top with half of the goat cheese. Pour the egg mixture over the vegetables and top with more goat cheese.
  5. Bake for 45-55 minutes or until the egg is puffed and no longer jiggly. Remove from the oven and let rest for 10 minutes. Serve warm or at room temperature.

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