Posts Tagged ‘ spinach ’

Quiche.

The first time I made a quiche, I failed miserably. I had made a batch of mini pies in Korea, and had one pie shell left over, so I cracked an egg, threw in a few veggies and stuffed it in the oven. No milk/cream, no pre-baking the shell. It was a mess! The thing ballooned out of the pie shell and ended up looking like a prop out of a sci-fi movie. It still tasted alright, despite the dryness.

Fortunately, I decided to try again. This time around, I used a recipe that comes from Let’s Break Bread Together, the cookbook put together by the United Church of Canada.

I used the same pie dough from my previous entry on pies, making sure to pre-bake the shell for 8 minutes before I added in the egg and other ingredients. For some reason, the dough shrank a bit after the 8 minutes, so I ended up having to patch it. Next time I roll out the dough for quiche, I’ll make sure to take shrinkage into account.

Again, I don’t have the recipe book with me, but I think it goes something like this for the filling:

-1/4 cup green onion

-1 cup cooked shrimp, drained

-1/2 cup mozzarella cheese (I used jong belegen)

-1/8tsp black pepper

-3 eggs

-2 cups cream

-1/4 tsp salt

-1 tbsp dried tarragon

After the  shell has been pre-baked, spread the green onion and shrimp and cheese evenly on the pie dish. Beat the eggs, mix in the cream and add the tarragon and salt into the mixture, and then pour over the ingredients in the pie dish. Bake at 200°C for 30-40 minutes.

If the shell starts to dry out, wrap foil around the edges so that it doesn’t burn.

*          *           *

The quiche was an incredible success at dinner on Friday evening, and it disappeared pretty quickly once it hit the table. This prompted my decision to make two quiches the next day instead of just one. I made the shrimp quiche again, and I tried out a spinach quiche recipe from allrecipes.com, as I needed something for the vegetarians.

That recipe was not without its flaws–the original ingredient yield is enough for two quiches… thanks to the comments, I decided to halve the amount of ingredients from the get-go, and then for my cream/egg mixture, I just used the same one as I did in the shrimp quiche.

Despite all my adjustments, the quiche ended up having a lot of moisture–another common complaint about the recipe. It took me an extra 30 minutes with my quiche tented and on convection for it to dry out. If I make this is again, I might dry out my mushrooms beforehand or use slightly less cream, as it’s kind of hard to really get all the moisture out of spinach. Nevertheless, the quiche was a hit and by the time I got a chance to take a break from the kitchen, the quiche was gone…. marking the first time I’ve served something to others without trying it myself.

Conclusion: If you’re having a party or a brunch, quiche is a pretty cheap and easy way to fill people up. It’s a very versatile dish that can easily be adapted to suit a range of tastes and dietary requirements. People really love quiche! I will certainly be making quiche again in the future.

For now, I am off to Berlin! Going to finally try some curry wurst. I’ll see you all on Saturday.

rainy day = soup

Today was very rainy. As was yesterday. I would say it’s rained for the past 48 hours straight. It’ been terrible. Last week, we got a bit too comfortable with the warm weather, wearing skirts and sandals, having barbecues and going for leisurely bike rides… so yesterday Mother Nature decided to remind us who was boss, I guess.

I decided to make soup for dinner.  A popular staple in our house is spinach soup. I found this recipe on cooks.com about five or six years ago, and it’s been a hit in my house ever since. Being slightly anaemic, I welcome spinach in my diet at any opportunity. The creamy soup base used in this soup makes it thick, yummy and filling. Best of all, it’s cheap and easy to make–soup for six can be made for about 10 euros.

Back in January, having returned from warm Asia to meet cold, rainy, and unusually snowy Holland, I made this soup almost every week. Frozen spinach was hard to come by in Korea, and given the volume of spinach needed for this soup, fresh spinach was not an option for a working class woman like myself. So when I came back, it was one of many dishes I made often to make up for time missed. Anyway, my sister eventually tired of it, and I retired the soup as the weather started to warm up.

Today, topped with carrot curls and peco romano, I am pleased to say it was well-received.

Some good things come out of cafeterias…

While I was in university busy putting on my freshman 30, cramming, and dealing with my existential crisis, I also spent most of my mealtimes eating at the school cafeterias,  run by Sodexho (now Sodexo). Most of the food was pretty shitty. Mass-produced, overcooked veggies, undercooked pizzas, over-oiled and underspiced everything. It was rare to have a meal that was well-executed, tasted good, and wasn’t entirely bad for you. Some things I saw in the cafeteria just plain freaked me out… like the big bag of uniform egg used to make our omelets. That said, there were a few good food ideas I picked up from there. One of them is the feta and spinach omelette. Feta and spinach omelettes on Sundays were worth the pain of getting up early after a late night of ‘studying’.

I’ve changed it up a bit and made the omelette a little richer to fit my diet plan, but you can add and subtract and substitute ingredients as you please, really. Here’s what I use most days:

25g ontbijtspek (Dutch breakfast bacon)

30g fresh spinach

15g sliced or chopped onion

30g feta cheese

2 eggs

1 tsp olive oil

Yum!