Well its back to reality today. What a wonderful week! It started the day before Mother’s day, when Mom arrived. I had a stay-cation for the entire time she was here.
Mother’s day was awesome! I gave my Mom some pretty orange tulips and booked high tea at a fancy tea room…. LOVED it.
I also got a wonderful surprise. You have to know something about me first… I’ve been complaining for years that I get ripped off for Mother’s day… technically I’m not a Mother… but I still think being a “Dog” Mom deserves a little something. No one else agrees. This year was different, my super awesome step daughter drove all the way out to our place to give me the prettiest roses (long stem and everything), and my day was made!
That evening I made Mom and I this quiche. I have never made a quiche before… and pie crust and I do not usually get along. I am, proud to say the whole quiche turned out great, pie crust and all.
I could not stop eating this quiche … it got to the point, that I had to ask my mom to pack up and freeze the left overs before I ate the whole quiche…. Mmmm. Now that I say it, I just reminded myself I have quiche in my freezer… Dinner tonight!!!
Spinach and Shallot Mother’s Day Quiche
1 ¼ Cup Flour
½ Cup cold butter (cut into small pieces)
1 Tablespoon of Sugar
½ Teaspoon Salt
4 Tablespoons cold water
1 Tablespoon butter
3 Shallots, chopped
1 Bag of spinach, washed and stems removed
½ Cup milk
¼ Cup 5% cream
¼ Teaspoon salt, pepper and nutmeg
1 Cup shredded Gruyere cheese
In a food processor, add flour, butter (that has been cut into small pieces), sugar and salt. Mix until it resembles coarse crumbs. This can also be done by hand, in a bowl with 2 knives or a pastry blender.
Add 2 tablespoons of the cold water to the food processor (or bowl) and blend, until all is incorporated. Add the remaining 2 tablespoons of water in the same manner.
The dough may be a little wet, that’s OK, you can add flour. Shape the dough into a 1 inch think disk, wrap in plastic wrap and place in the fridge for 30 minutes. The dough should be moist, not wet. It should defiantly not be crumbling apart.
After 30 minutes, take the disk out of the fridge and roll-out on a floured surface until its about 12 inches in diameter. Take your time rolling out, it’s less likely to rip, and the shape will be easier to achieve.
Shape into a quiche pan, or a pie plate. Set aside.
Prepare and Assemble the quiche
Pre-Heat oven to 350 degrees
In a medium skillet, melt butter. Add shallots, cook until translucent. Add spinach, cook until wilted. Remove from heat and set aside.
In a medium bowl, whisk eggs, milk, cream, salt, pepper and nutmeg.
Spread the shallot/spinach mixture in the pie crust, sprinkle with cheese. Now pour the egg mixture over top.
Bake in the oven for 50 minutes.