Spinach Cheese Quiche
This is a wonderful recipe and here is Jack reading this recipe to me – he taught himself to read at 4 – and is very keen on cooking!
- 6 tablespoons butter, softened
- 2 tablespoons 1% low-fat milk
- 1/4 teaspoon salt
- 1 egg yolk
- 1 and 1/4 cups of flour
- 1 tablespoon extra-virgin olive oil
- 3 cups fresh baby spinach
- 1 cup 2% milk
- 3/4 cup (3 ounces) grated cheese – any kind – we like Mozzarella
- 3/4 teaspoon salt
- 3 eggs
- Beat the butter in your mixer at medium speed until light and fluffy.
- Mix the milk, salt, and egg yolk in a small bowl; stir well with a whisk. This is where the kids get involved – they loved whisking ( and turning the mixer on and off too! Careful those fingers!)
- Add milk mixture to butter, a little at a time, beating after each addition.
- Add flour in small amounts (the kids love to do this too) beat just until combined. Press mixture into a 4-inch circle on plastic wrap; little fingers like to do this step as well – then cover. Chill for 1 hour.
- Preheat oven to 350°.
- Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10-inch circle. I love to show the children how to do this – it is messy but the fine motor skills required to do it are excellent and worth learning.
- Fit dough into a 9-inch pie plate. Freeze 15 minutes. Bake at 350° for 25 minutes or until lightly browned. Cool.
- Now heat oil in a large frying pan to medium heat.
- Add onions; sauté until translucent – not too long – about 5-6 minutes.
- Add the spinach and sauté a few more minutes. ( Spinach cooks VERY fast)
- Combine 1 cup milk and remaining ingredients in a bowl; stir well with a whisk. ( This is the kids’ job!)
- Stir in spinach mixture. Pour filling into crust. Bake at 350° for 35 minutes. Cut into 10 wedges. YUMMY!
- This is delicious accompanied by a simple salad.