Spinach Quiche

Sometimes it's a good thing to have a recipe with no meat. We don't do it often, but we tried this recipe one Sunday and liked it. Actually, the first time we made this quiche, Mark did it pretty much all on his own because I was out visiting teaching. He's rather adept at cooking and baking. He volunteers to make dinners and desserts because he wants to improve his skills. The first time we made this quiche, we used the original wheat flour crust recipe and it was incredibly dry. This time, I changed up the ingredients and quantities a little on the crust and it turned out much better. I thought it was pretty good, but Mark is a bit of a crust snob and wasn't satisfied. The crust was still fairly crumbly even though it was more moist--not flaky like Mark wanted it. The technique is probably a big factor in that, so for a [possibly] flakier crust, I would go with the technique from the Pioneer Woman website instead of the one I list here. I haven't tried this crust recipe like that yet though, so I'm leaving the recipe the way I made it. When I try it another way, I'll list my results. First is the crust recipe, down lower is the quiche recipe. And I took pictures! Try to contain your excitement . . . they are not good.
Pie Crust
Adapted from: This is the best pie crust and tutorial I've seen. I tried this quiche crust with wheat flour and this technique. The recipe is kind of a mash-up of those two recipes.

1 1/4 cups whole wheat flour
1/2 teaspoon salt
1 Tablespoons sugar (optional) (I did it. I like some sweet with my salty)
1/8 teaspoon baking powder
1/2 cup (8 Tablespoons) frozen butter that has been grated on a cheese grater
1 Tablespoon greek yogurt
2 1/4 Tablespoons cold milk

1. In a medium sized bowl, combine flour, salt, baking powder and sugar. Whisk together.
2. Add frozen, grated butter and greek yogurt to dry ingredients. With your fingers, work the greek yogurt and butter into the flour mixture, breaking the butter and greek yogurt up until they’re well incorporated into the flour.
3. Add milk all at once to the flour and butter mixture. With a fork, begin to combine the ingredients, making sure that all of the flour mixture is introduced to the liquid. The mixture does not need to come together into a ball. Leave it a bit shaggy and dump the dough into a clean 9-inch pie plate.
4. With your fingers, press the dough evenly into the bottom of the pie plate and up the sides. Try to get the dough as even as possible, but don’t spend more than 5 minutes fiddling with it.
5. Place the prepared crust in the freezer while you preheat the oven and prepare your filling. If you’re going to pre-bake your crust, heat the oven to 350 degrees F and line the chilled pie crust with foil, weigh down with beans and bake for 10 minutes covered. Remove the foil and beans and bake for 4-6 minutes uncovered until golden brown.
6. (Optional) If you need an unbaked pie crust, simply remove the crust from the freezer once your filling is made, fill your pie and place in a preheated oven. Bake according to your particular recipe.

The Crust

Spinach Quiche
Adapted from Everyday Reading

makes 1 9-inch quiche

1 pie crust

1 large bunch or bag fresh spinach (around 5-6 cups)
1/3 cup greek yogurt (about 3 ounces)
1/3 cup half and half (I used 1% milk, turned out better tasting than the first time I made it)
3 eggs
1/4 cup grated cheddar (I used pepper jack, mmmmm)
1/4 cup grated parmesan (I used . . . less)
1/2 cup sauteed onions
4-5 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 425°F.

1. Wash the spinach (mine was pre-washed). Sautee in a pan over medium heat for about three minutes, or until spinach is wilted. Squeeze as much water out as possible (unless it's pre-washed, then you don't have to). Sautee onions and garlic in same pan with a little bit of olive oil.
2. Beat the greek yogurt with the half and half (or milk) and eggs until smooth-ish then mix in cheese, onions, garlic, salt, pepper, and spinach until combined. Pour mixture into prepared crust.
3. Bake until filling is set,  25-30 minutes.

Cool 10-15 minutes before serving.

Before

After

Enjoy! My next recipe will be utterly fattening, because sometimes it's worth it.