In February I pinned a four leaf clover quiche knowing I just had to give it a shot for St. Patrick’s Day. After some initial trouble finding aluminum pot pie pans (found them at the Dollar Tree, by the way) I got to work shaping my lucky clovers. While I was working trying to make the clover I had a bad feeling about how they would turn out. My quiches are never pretty to look at, why did I think I could make a four leaf clover quiche. This was beyond my skill level. But never the less I attempted to shape the pans, press the dough into them, fill and bake. Well when they came out of the oven they clearly weren’t very clover like. I decided to scrap the whole four leaf clover and just go with a spinach and cheddar quiche. If you are feeling up to it maybe your four leaf clover skills are better than mine. You can find the original recipe and instructions at Diamonds for Dessert.
I was never really a quiche fan, until I made Julia Childs’ Quiche Lorraine, that was a turning point in my life. My mom didn’t make quiche often, but when she did they were usually on the lower calorie side, meaning she didn’t use a ton of butter. Once I discovered that butter truly make or breaks a quiche. I decided that quiche and I were going to be good friends. In the past I have always use store bought crust, thinking I was saving myself a good amount of time. This is the first time I have ever made a homemade crust and it was so easy, that I now can’t figure out why I haven’t been making homemade crusts all along.
This was a simple and easy to make quiche using ingredients that are quite common in most kitchens. The cheese can be substituted for your favorite cheese. I’m already planning to make it for Easter with possibly smoked gouda.
- 2 ½ cups flour
- 2 sticks of butter, chilled and diced
- 1 teaspoon salt + ¼ teaspoon
- Up to ½ cup ice water
- 3 eggs
- 3 oz cream cheese, at room temperature
- ⅓ cup half and half
- ½ cup grated cheddar
- ¼ cup grated parmesan
- 10oz frozen spinach, thawed and drained
- ½ cup diced green onion
- 1 clove of garlic, diced
- ¼ teaspoon pepper
- Begin by making the crust, mix the flour and 1 teaspoon of salt. Cut in butter with a pastry cutter until it resembles crumbs. Slowly add the ice water while mixing until the dough sticks together. Divide in two and wrap separately in plastic wrap. Refrigerate at least 1 hour.
- Preheat the oven to 425 degrees.
- In a large bowl beat the cream cheese until soft. Mix in eggs. Add the half and half, salt, and pepper. Mix well then add in the remaining ingredients spinach, cheeses, onions, and garlic.
- Shape the crust and fill with the mixture. Bake 20-25 minutes until golden.