Spinach Quiche
I adore quiche. There’s something magical about the combination of creamy custard filling and pastry crust.
But quiche isn’t a dish I indulge in often. As a lifetime Weight Watcher, I tend to think of it as “fattening” which I guess it is. But it’s also simple to make and deliciously satisfying to eat. And perfectly fine when enjoyed in moderation.
Sometimes a girl just has to have real eggs, real cream and real cheese encased in real pie crust!
So, when I spied a pie crust in the freezer that had been hanging out since the holidays, I knew exactly what I wanted to do with it. Make a quiche. (I know. I know. Homemade crust is preferable, but sometimes it’s just not practical.)
Deciding what kind of quiche to make was easy since I had spinach and cheese in the fridge. Choosing which quiche recipe to use was a little more involved. I consulted Fannie Farmer, The Joy of Cooking and How to Cook Everything before opting for the Spinach Quiche Recipe in The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day by Wini Moranville.
Who would ever guess that the spinach quiche recipe from a French cookbook would be the most restrained of the bunch, calling for fewer eggs, less cheese and a mixture of cream and milk? Certainly not moi! Although I’ve long been intrigued by the weight loss secrets of the French and am coming to believe it has a lot to do with a sensible, balanced approach to food and life.
The results? Perfect.
If you are looking for a simple make ahead lunch or supper, this savory deep dish spinach quiche is just the ticket. Served with a salad or two it makes for a satisfying meal.
This spinach quiche recipe is infinitely adaptable too. You can make it with fresh or frozen spinach, use different kinds of cheeses and add bacon or cubed ham if you desire. You can even bake it without the pastry for an easy crustless spinach quiche with fewer calories.
Cut into 8 servings, each slice has a respectable 8 Weight Watchers PointsPlus. For bigger appetites, 1/6th of the quiche has 11 (very worth it) PointsPlus.
Enjoy!
, a wonderful cookbook my sister picked up at Goodwill for $1.50 and I quickly absconded.
by Martha Stewart and the editors of 
, by the talented Camilla Saulsbury.
. (The idea for adding a few sliced mushrooms to the spinach was mine.)
and Ina Garten’s recipe for easy Parmesan “risotto” in 
Ina’s recipe calls for Parmesan and peas. The Healthy Cooking recipe includes shrimp, spinach and crumbled goat cheese. I decided to use all of the above. While more isn’t always better. This time it definitely was.
- which is delicious – but expensive – and maybe difficult to find depending on where you live. I’m in Northern Wisconsin right now – where wild rice is plentiful. But I’ve made it with a blend of long grain and wild rice which was good too. So, use what you have – it will still be tasty and delicious.
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