Spinach and Chevre Quiche
Preheat oven to 375 degrees F.
1/2 – 1 cup cup spinach, thawed and drained if frozen, rinsed and dried if fresh
3 large eggs
1 cup cream
1/2 cup (4 ounces) chevre (goat cheese)
1/2 tsp salt
1/2 tsp cayenne
pie crust (I bought a frozen crust at Aldi to try out)
Beat eggs lightly with cream and spices.
Press pie crust into pie plate. Squeeze as much water as possible out of the thawed spinach and spread spinach across the bottom of the crust. Spoon the cheese on top of the spinach in small chunks. Pour the egg mixture on top.
Bake 30-35 minutes, or until knife comes out clean. Cool before cutting.
Notes:
–I used heavy whipping cream, because I had it on hand, but any cream or even milk will work.
–Leaving the chevre in the fridge until use means you can more easily slice it and distribute it across the spinach. When soft, I used a teaspoon and my fingers.
–This recipe could accommodate up to one and a half cups chopped vegetables; I used approximately a half to two-thirds cups this time, but the spinach appeared evenly distributed, so that was enough. Other veggies to try, alone or in combination: diced bell pepper, asparagus, possibly fresh or frozen green beans.
–To add more protein, spread thinly-sliced sausage, bacon, or chopped ham in the bottom of the crust before adding the spinach.
