Last October i spent a considerable amount of time down with the family in Charlotte, NC... one of the days i was there, we headed out to a cute little cafe down in Davidson for lunch... a couple of us ordered sandwiches and two ordered quiche... when lunch seemed to be taking forever, someone remarked that someone 'had to go and order the quiche...' which caused me to comment back - 'quiche is easier than grilled cheese'...
hilarity ensued, as my family in no way believed that quiche was easier than grilled cheese... my take? sure, it may take longer to cook but i honestly believe that, if made using the simple ingredients found in the quiche they had ordered, it was less hands-on time-intensive... their take? "you think everything is easy..."
of course i was HELL BENT on proving them wrong and proving just how easy quiche could be... and i did. sure, we went the easy route - premade pie crust & pre-shredded cheese, but my claim of no more than 10 minutes hands on time proved to be pretty much on target - i think i had it in the oven in 7...
all that said? this isnt that quiche... this is typical 'me' food - meaning i take what starts off as an easy dinner and complicate it slightly... but i still maintain that quiche is easy to make - and hard to mess up...
I invented this combination last night due to the fact that, as a result of an insane schedule, the boyfriend (soon to be guest blogger) has been cooking for me nearly every single night and i really wanted to cook something good for him for once... but needed it to be fairly quick as that insane schedule will be raging on for at least another few weeks...
given that i had no idea what i was really putting together, i was pleasantly surprised by the results... and glad that i have this blog as a place to record the process as otherwise i never would be able to replicate it again...
Courtesy of me
1 par baked pie crust (~10 mins on 350° should suffice)
2 c shredded emmenthaler, divided
2 tbsp butter
2 shallots, diced
3 c loosely packed baby spinach
1 tbsp flour
2 plum tomatoes, insides removed and diced
1 small can no-salt corn (drained)
1 c half & half
salt, pepper, nutmeg
Preheat oven to 350°
Line pie crust with 1 c of the shredded emmenthaler and set aside
over medium heat, saute shallots in butter for about 4 minutes
add spinach and continue cooking until wilted.
turn off heat and stir in flour, tomatoes & corn
Spread mixture onto the emmentaler-lined pie crust. Sprinkle with nutmeg, if desired
In a separate bowl, mix eggs and half & half with a couple dashes of salt & pepper
Pour egg mixture into the pie crust (over the vegetable mixture)
top with remaining emmenthaler
top that with a couple dashes of salt, pepper and nutmeg, if desired
Bake at 350° for ~35 minutes
Allow to sit for 5 minutes and then serve