Food Waste Free Recipes

Deep Dish Spinach Quiche

  • Brunch
  • Cooking Time: 80 minutes
  • Preparation Time: 60 minutes
  • Serves: 8
  • Difficulty: Medium
Recipe provided by Joel Gamoran (@joelgamoran)

I always have spinach on hand to throw into salads, soups, and pastas throughout the week. But it seems like no matter how much I eat, I always have some left over at the end of the week that has started to wilt. One of my favorite solutions for that is to sauté the spinach, chop it up and add it into my quiche filling with any extra cheese I have in my refrigerator.

I season it with nutmeg and Morton® Coarse Kosher Salt because I love the way it enhances the flavors of the filling. This recipe is sure to utilize your weekday ingredients to fulfill all your weekend brunch wishes.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 1 teaspoon Morton® Coarse Kosher Salt, divided
  • 10 ounces spinach
  • 6 large eggs
  • 1 ½ cups heavy cream
  • 1 cup shredded extra sharp cheddar cheese, or whatever cheese you have on hand
  • ¼ teaspoon freshly grated nutmeg
  • 2 cups all-purpose flour
  • 1 teaspoon Morton® Fine Himalayan Pink Salt
  • 12 tablespoons unsalted butter, grated and frozen
  • ⅓ cup ice water
  • Pie weights or dried beans

MORTON®
COARSE KOSHER SALT

  1. To make the pastry dough, add the flour and salt to a large mixing bowl. Using your hands, mix the frozen grated butter into the flour by rubbing the flour and butter together. Continue to do this until the butter and flour are fully incorporated and the mixture looks crumbly.

  2. Add the ice water to the flour mixture one tablespoon at a time, stirring with a wooden spoon to incorporate.

  3. When the dough begins to come together, turn the dough onto a piece of plastic wrap and form into a disk. Refrigerate for at least an hour.

  4. Remove the pastry dough from the refrigerator and roll it out to larger than the quiche pan. Gently place the dough into the quiche pan, pressing it to the sides and trimming it on the top.

  5. Using a fork, dock the bottom on the dough. Chill the dough in the freezer for at least an hour.

  6. Meanwhile, start on the spinach. Heat the olive oil in a large sauté pan over medium heat. Add in the shallots and ½ tsp Morton® Coarse Kosher Salt and cook for 2-3 minutes.

  7. To the pan, add in the spinach and sauté for 10 minutes or until the spinach has wilted and most of the liquid has evaporated out. Remove to a small bowl to cool.

  8. Remove the dough from the freezer after an hour and preheat the oven to 375°F.

  9. Crinkle up a piece of parchment paper and line it on top of the pastry dough in the quiche pan. Fill the parchment paper with pie weights or dried beans until it reaches the top of the pan, being sure to evenly distribute the weight.

  10. Place the quiche pan in the oven and bake for 15 minutes. Carefully remove the weights and the parchment, then allow the pastry crust to bake for an additional 5 minutes. Remove from the oven when lightly golden brown and allow to cool.

  11. Lower the oven temperature to 325°F and while the crust is cooling, make the filling.

  12. To a large bowl, whisk together the eggs, heavy cream, nutmeg and the Morton® Coarse Kosher Salt.  Roughly chop the cooled spinach and stir that into the mixture along with the cheese.

  13. Pour the egg mixture into the cooled crust and place on a baking sheet. Place in the oven to bake for 50-60 minutes, until the center is set.

  14. Remove from the oven and allow the quiche to cool for 5 minutes before serving.

Food Waste Tips:

  • Notice your spinach or other greens starting to wilt? Before they have a chance to go bad, give them new life by sautéing them and adding them to your favorite recipes.
  • Egg dishes such as quiches and omelets just taste better when you add cheese. So go through your refrigerator and save any leftover cheese you have that may not be enough for a full recipe. Shred, dice or even break those cheeses up and store in an airtight container to make a blend for your weekend brunch dishes.