Cooking Experiment: Spinach Quiche
Jan. 9th, 2011 06:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tuftearsYou may recall my attempts at making spinach pie a while back. Well, I decided to make a proper quiche this time!
I started off by sautee'ing half a pound of ground turkey, mixed with ground ginger, white pepper, minced onion flakes, and minced garlic flakes. I then set this aside and sautee'd a pound of spinach (in several batches) with a tablespoon of garlic, using chicken stock in the bottom of the frying pan to give it more flavor.
This, mixed with half a cup of feta cheese, made up the filling which I stuffed into the premade Safeway's pie crusts. I mixed about a tablespoon of parmesan cheese with an egg (or the equivalent thereof, I use eggbeaters) and then poured that in, and stirred it a bit to make sure it was well distributed.
And then... I left it in the refrigerator overnight!
See, what's different this time is that I did all this on Saturday, with the hope that I could simply slide it into the toaster oven and bake (at 375 degrees for 45 minutes, then another 15 minutes with shredded mozzy cheese on top) and not have to work so hard to get a family dinner ready for Mom Sunday - since I normally run RP during most of the day!
Worked out pretty well, IMO! It tasted good, not too salty or plain, which is a good thing since I didn't add any... I figured there was plenty of salt just from the Parmesan cheese mixed into the egg and the shredded mozzerella cheese on top.
I started off by sautee'ing half a pound of ground turkey, mixed with ground ginger, white pepper, minced onion flakes, and minced garlic flakes. I then set this aside and sautee'd a pound of spinach (in several batches) with a tablespoon of garlic, using chicken stock in the bottom of the frying pan to give it more flavor.
This, mixed with half a cup of feta cheese, made up the filling which I stuffed into the premade Safeway's pie crusts. I mixed about a tablespoon of parmesan cheese with an egg (or the equivalent thereof, I use eggbeaters) and then poured that in, and stirred it a bit to make sure it was well distributed.
And then... I left it in the refrigerator overnight!
See, what's different this time is that I did all this on Saturday, with the hope that I could simply slide it into the toaster oven and bake (at 375 degrees for 45 minutes, then another 15 minutes with shredded mozzy cheese on top) and not have to work so hard to get a family dinner ready for Mom Sunday - since I normally run RP during most of the day!
Worked out pretty well, IMO! It tasted good, not too salty or plain, which is a good thing since I didn't add any... I figured there was plenty of salt just from the Parmesan cheese mixed into the egg and the shredded mozzerella cheese on top.
