I make a lot of quiche — it’s delicious, satisfying, and inexpensive, even using the best quality ingredients. I make at least one per week, often spinach, caramelized onion, and feta. I almost always have the ingredients on hand — feta is a cheese I toss into everything and it stays fresh longer than others, frozen organic spinach is a staple. For seasoning, I use fleur de sel, 2 tbs of herbs de provence (one with the onions and butter, one between the feta and spinach), a bit of crushed red pepper, a dash of nutmeg.
This morning I had a slice of this weekend’s quiche. Again, I am amazed that 3 cage-free eggs, 1 cup of organic heavy cream, a 4 ounces of 1`local sweet onion, 6 ounces of organic frozen leaf spinach, and 3 ounces of domestic cow feta could turn into something so heavenly. (If I had better feta like last week, it would have been even better.)
A 9 inch pie pan makes 8 slices (in my world), with each averaging 150-200 calories. I no longer calculate each dish’s nutrition to the carb gram, but I have a good sense of what I am eating.
I bake it at 350 degrees for 45 minutes and it’s a perfect quiche.
My first reaction was “it is BFD-worthy.”