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Cracking the Quiche Code






This week's recipe comes from THE GREENS COOK BOOK by Deborah Madison. And while the book's primary focus, as evidenced by the title, is cooking with vegetables, the really valuable lesson that I learned had to do with quiche.





I love quiche in all it's flavorful varieties. However, more times than not, the quiche that I made would produce an egg custard that was flat and dense.



Which is why I was so very surprised when I made this tart/quiche and received a light, fluffy, quiche that was so tasty that one of my tasters actually asked for the recipe! Which is why I decided to include it in this week's recipe.

So what made the difference? It appears to be in the dairy/egg ratio used in the recipe. Normally, when making a quiche I would use 4 -5 eggs and a cup of milk.

In The Greens Cookbook, Deborah Madison calls for two eggs, two yolks, and TWO cups of half and half (or 1 cup milk, 1 cup cream). This additional cup of cream/milk, seems to make all the difference and results in a delicately delightful texture.  I can't wait to try this principle with my favorite Quiche Lorraine.


Spinach and Goat Cheese Tart 

ala THE GREENS COOK BOOK

1 frozen pie shell

1 bunch spinach
2 scallions, shallots, or a small onion (optional)
2 Tablespoons olive oil
1-2 garlic cloves finely minced
1 Tablespoon fresh parsley chopped
pinch of sea salt
pepper
grated nutmeg
2 whole eggs
2 egg yolks
4 ounces soft goat cheese
2 cups half and half


Preheat oven to 375 F. 

Prebake pie shell for 5 - 10 minutes. Take out of oven and let cool while you prepare the rest of the ingredients.

Sautee spinach and scallions, shallots, or onions and garlic in olive oil until just wilted. Season with salt pepper and grated nutmeg. Set aside.

Beat eggs, yolks, half and half together. Mix in about a third of the goat cheese and beat until smooth. Add a salt, pepper, and nutmeg to taste.

Scatter spinach in bottom of pie shell, crumble remaining goat cheese on top. Pour egg mixture over top.

Bake tart at 375 F for 45 - 50 minutes, until custard is set and lightly brown.

Remove from oven and let the tart rest for 10 minutes.

Enjoy!

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