As a personal chef, cooking instructor and food writer, I make my living coming up with creative and delicious meals for individuals and families alike. Professional experience aside, I’m still a busy working mom who’s often stymied by the age-old question—“What’s for dinner?”
When I get caught in a dinnertime dead zone, I turn to recipes that will please the palates of both my husband, who’ll eat just about anything, and my kid, who can be the pickiest of eaters.
I also strive to satisfy my own tastes for extraordinary food that is as delectable as it is simple. These are the kinds of recipes I’ll share weekly in this column.
I also welcome your questions about cooking, food and recipes.
Quiche is a terrific option for a hearty and flavorful meal that can be customized to suit any tastes. It’s like a culinary blank canvas. This recipe calls for fresh spinach, sun-dried tomatoes and parmigiano reggiano cheese, but you can substitute any cheese, sautéed veggies or cooked chicken, shrimp or crabmeat to create your own perfect quiche.
They’re a great way to incorporate more veggies into my daughter’s diet—if I chop them up and sauté them, she doesn’t even know they’re in there. I serve quiche with a salad for a filling and easy to put together dinner.
Spinach & Sun-Dried Tomato Quiche
Here's what you'll need:
- 1 frozen 9-inch pie crust (buy the kind already in the aluminum pie tin)
- 1 tablespoon unsalted butter
- 1 cup chopped onions
- 3 sun-dried tomatoes, chopped
- 1 cup fresh spinach, chopped
- 1¼ cup milk
- 2 large eggs
- 1½ cups freshly grated Parmesan cheese
- Pinch nutmeg
- Salt and pepper
Here's how to make it:
- Preheat the oven to 400 degrees Fahrenheit.
- Thaw the pie crust until it’s soft enough to prick the bottom and the sides with a fork. (The tiny holes across the surface of the crust will keep the crust from bubbling up when you bake it.) Bake the crust until it starts to brown, about 15 minutes. Remove it from the oven and set it aside.
- Lower the oven temperature to 350 degrees Fahrenheit.
- Melt the butter in a medium sauté pan over medium-high heat. Add the onions and sprinkle them with a pinch of salt. Cook the onions, stirring occasionally, until they’re soft and translucent.
- Stir in the sun-dried tomatoes and the spinach and cook until the spinach wilts, about a minute. Take the pan off the heat and set it aside to cool.
- Whisk the milk, eggs and cheese together in a medium bowl. Add a tiny pinch of the nutmeg and bigger pinches of the salt and pepper.
- Spread the cooled spinach over the pre-baked pie shell. Pour the milk mixture over the spinach.
- Bake for 40 to 45 minutes, until the quiche is golden brown and firm in the center.