09.19.11_Spinach and Goat Cheese Quiche

Hello everyone! This is Phillip, for once. I'm not much of a cook, unless you want some killer shells and cheese, but Jonathan and I decided that a Spinach Quiche would be a great recipe for me to try. Jonathan found this recipe on Spoon Fork Bacon, and it looked - like all of their dishes do - phenomenal.

I started out by preheating the oven to 425 degrees and grabbing a mixing bowl. All the ingredients will end up in this bowl, so you might as well get a large one. The recipe calls for three full eggs and two egg whites. If anyone is watching you do this, it is extremely vital that you crack the eggs with one hand, so that you look as cool as possible. After the eggs, I mixed in 2/3 cup milk and 1/3 cup heavy cream, some S&P, and whisked it until everything mixed together.
Back off Morimoto, I got this.
My happy helper Jonathan sliced half of a red pepper and grated a cup of Fontina cheese while I sauteed the spinach in olive oil with some salt and pepper. You need about a full cup of cooked spinach, which came out to three or four handfuls of fresh spinach. After I cooked the spinach, I used my hands to wring out the excess liquid. Using my rockstar knife skills, I chopped up the spinach and set it aside.

The pie crust I used was a frozen 9" Whole Foods crust that we thawed in the fridge overnight. Jonathan placed his peppers in the bottom of the crust while I spread around my chopped spinach on top of the peppers. Back to the mixing bowl, I added a tbsp of minced thyme with the Fontina cheese, gave it a quick stir and poured the entire mixture into the pie crust. Jonathan crumbled
some goat cheese on top, and it fit perfectly in the 9" crust.

I was a little paranoid about spills, so I put the quiche on a baking sheet before putting it in the oven. After baking for 20 minutes, I turned the oven down to 375. I peeked to make sure it hadn't overflowed or exploded, but thankfully everything looked fine. After 25 more minutes at 375, I pulled the quiche out of the oven and let it set for another 10 minutes to let it cool down and settle. I washed a bowl of grapes for our side, and we were ready to eat!

Overall, I'd call this a huge personal victory. It tasted delicious and was a huge step up from anything I think I've ever made before. The only change I made to the recipe was that I cooked it for five minutes longer on 375 than suggested and used skim milk instead of whole. In retrospect, I would have used a little less thyme. Even though it is one of my favorite spices, it seemed to take over the dish. I hope to have many more successes to share with you all in the future!

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