Diced Tomatoes, Spinach and Gorgonzola Quiche
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Author: tom stovall Status: published Published: Oct 31,2007 license cc-by-nc-sa tags: baking, tomatoes, cream, eggs, spinach, bake, quiche, cheeze, sale, gorgonzola, loraine,
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Share on TwitterTake the bottom out of a springform pan, cover with foil and the reassemble. Rub crisco on the inside of the pan. Press a defrosted frozen pie crust in the pan. It'll cover the bottom and about 3/4 of the sides of the pan.
My quiche base is 9 eggs and 2 cups heavy cream. Whip that together. Pour into the pie crust. I've made a lot of Quiches and that's what works for me. After you've made 3 or 4 feel free to find your own balance, but that's a starting point.
Then I usually have 2 ingredients totaling 2ish cups and 8-12 oz of some cheeze. Cheeses that are sharp and have more flavor work better. I used gorgonzola because I was using sharp cheddar in the Red Pepper quiche and I didn't want 2 cheddars. You can use anything with a great flavor. DON'T SKIMP ON THE QUALITY OF THE CHEESE.
With frozen spinach you have to defrost, put it in a paper towel and then squeeze all the water out. Break it apart (it'll be a "wad" after squeeze the water out) and sprinkle the crumbles across the egg mixture in the springform pie crusted pan. If you use fresh spinach, be sure to cut the stems off. Personally, I find the frozen works better.
For the red pepper quiche, two pictures ahead, I de-cored and sliced up 3 or 4 red peppers, cooked them until soft in chicken broth. Drain, Puree and folded that into the egg mixture before it goes into the springform. For this one, I used a box of fronzen spinach, about 8oz of gorgonzola crumbles and a cup or so of diced tomatoes.
Mix it together with a fork before you put the springform in the oven.
Bake 65ish minutes on 400F.
How to know it's done: After about 30 min, parts of the egg will be cooked, parts will not. if you move the pan slightly, it will "slosh" with the liquid. that's what you Don't want. If you jiggle the pan, the middle should shake but not slosh and if you press the middle, it should spring back firmly. The top will be golden brown and split to reveal the yellow egg color as above. After you make a few, you'll know. Go by touch, feel & smell.... NOT by absolute time. The amount of humidity in the air often affects cook times.
