DC Vegetarian Cooking Group

Katrien's Vegetable Quiche
Original Recipe

Jack Zahora

Ingredients
1/2 package puff pastry sheets
1 bunch fresh spinach leaves
1 onion
2 cloves of garlic
2 to 3 eggs (more can be used if you have a deep pie pan)
8 oz heavy whipping cream
3 to 4 ounces of feta cheese crumbles
3 oz grated Parmesan (asiago or fontina work just as well)
Couple tablespoons of olive oil for sautee
salt, pepper, and paprika powder to taste

Directions
    1) About 40 minutes before pie conception, lay out your puff pastry sheet to thaw.

    2) Preheat your oven to 400 F.

    3) Shape the thawed puff pastry into a slightly greased, 9 inch cake pan. If any cracks would appear in the pastry, dab some water onto them to close them.

    4) Thoroughly rinse the spinach; chop onion and garlic.

    5) Heat olive oil with pepper and paprika powder in a large wok pan. Fry the onion and pressed garlic until golden brown. Then add the spinach and cook for a few minutes until wilted.

    6) Mix eggs with the whipping cream, salt and more pepper, and the grated parmesan or cheese of your choice.

EDITOR'S NOTE: Using two eggs for a nine-inch pie pan will give the pie a cheesier consistency. It will also need a little more time to bake for the egg mixture to thicken in the oven. Three eggs will give the pie a more souffle-like texture. The more eggs you use, the easier it will be for the egg mixture to firm up. Also, while your pie will appear more fluffy, more eggs will make for a heavier dish.

    7) Drain any excess water from the wilted spinach-and-onion mixture and spread it out in the cake pan.

    8) Pour the egg mixture over the spinach.

    9) Sprinkle feta cheese crumbles on top.

    10) Bake for 20 minutes. Test mixture with a toothpick. If it comes out clean, the pie is done. However this will change depending on how many eggs you've put in. It may take up to 45 minutes total baking time.

EDITOR'S NOTE: Consider protecting the crust with aluminum foil during the last 10 minutes of baking, to avoid burning of the crust while the egg mixture firms.