Spinach Quiche

After living a year in France right after high school, I not only learned French, had the greatest time, but I also learned to make Quiche. I have now adapted to recipe to a low fat version, but the basics are still the same.
For the dough I take 1/2 stick butter, 1 cup flour and 4 tbsp cottage cheese (fat free works fine) If you have a food processor, you can take the cold butter and flour and quickly pulse it to a coarse grind. If not just cut the butter in smaller piece and mix with the flour. Add the cottage cheese and knead until combined. Wrap the dough in plastic wrap and refrigerate for around 30 minutes. A cold dough is much easier to roll out...

While you waiting for the dough to be cold, start preparing the filling. Today I am making a spinach quiche, one of my favorites! Dice up a small onion, 2 cloves garlic, crushed and saute them in a bit of olive oil. Take 2 packages of frozen leaf spinach, defrost them and add them to the pan. I prefer using leaf of cut spinach, I find that chopped spinach does not give quite the right texture or flavor. Let it saute for around 10 min, so most of the water has evaporated. Season the mixture with a bit of salt/pepper and nutmeg. Spinach and nutmeg goes very well together, but add only a bit, since nutmeg has a very fragrant flavor.

Once you have place the dough in your favorite baking pan, blind bake it for around 10 min at 350 degrees. Pour the spinach filling to the crust. Whisk together 3-4 eggs and 1/2 cup milk and season with salt and pepper. On top of the spinach add some shredded cheese, for this one I used some cottage cheese and sharp cheddar. Then you want to gently pour in the egg mixture. Bake for around 40/45 minutes at 350 degrees, until the eggs mixture has set and the quiche is golden brown.

Bon Appetit!!