All content copyright Katrina Hall 2008 through 2025

Sunday, August 24, 2008

unexpected company: spinach quiche with onion jam

An unexpected call from my daughter saying they were coming for brunch - and had invited a few friends who were painting down the road from my house. Quick! Make the quiche, start the onion jam, race through the freezer, pull out the just frozen congo bars with cranberries, the odd assortment of mineral waters, run to the garden and pick the few cherry tomatoes bravely ripening after a month of rain, cut up the watermelon and strawberries, top with fresh mint - and put out a new tablecloth. Oops - coffee! And why not make a batch of blueberry muffins with pecans? Stir the onion jam again....
It was all pulled together in an hour, and we were all happy to have a final meal before the roundabout of preschool, jobs, and preparing for the autumn.
Here's my favorite spinach quiche, which is crustless, since none of us eat it:
Butter a pie pan and preheat oven to 340F.
Mix together in mixer bowl:
4 extra large eggs
1 cup heavy cream
1 cup milk
1/4 t. fresh nutmeg
1 1/2 cups good swiss cheese, grated
2 cups spinach, sliced thinly
lots of pepper
Pour into pie pan and cook about 40 minutes, or until quiche is solid in the middle. Remove and cool for at least 20 minutes before slicing.
I like to serve onion jam with many foods - chicken, meats, and even this quiche. It has a rich, buttery, robust taste, and it's incredibly easy to make.
Onion jam
Peel 3 medium white onions very, very thinly.
Melt 3 T. unsalted butter in a skillet.
Melt the butter and add the onions.
Saute on medium for 10 minutes, stirring quite a bit, then lower the heat to very low and put a lid over the onions. let them cook for at least another 20 minutes, stirring now and then and checking to make sure they don't burn. I like to add a pinch of thyme to mine.
Serve in a small pot, or spoon over or next to the quiche.


Anonymous said...

Hi Katrina ~ Yet another yummy-looking recipe from you! This looks so good (and seems quick & easy).

I just made your veggie salad (cabbage & spinach) for dinner - taste is wonderful!, but I'll bet it's even better after it has a chance to 'mingle' overnight. Thanks for a new way to eat salad.

Anonymous said...

Hey Barb! Thanks for trying out the veggie salad - but I hope you put in the oregano and scallions ( and cottage cheese - did I put that in? ) Farmgirl Susan loves it with cottage cheese! Red wine vinegar - a little more if you think it needs it - and lots of pepper!
I just polished off the last of the quiche and think I really better make another one - it was so creamy and good hot or cold. Thank you for coming by again - I always feel cheered by your comments. Enjoy the changing seasons, wherever you are!

Anonymous said...

This is lovely! I love those "on the fly" meals although I do stress terribly while prepping even though I know it will be fine at the table.

Anonymous said...

Donna - I'm not sure if I stress - I just go into restaurant mode, I think- which is kinda like firing up a turbo!
While I know you entertain a lot, I do not, so I was pleased my "turbo" was still working fine!
Wish you were here........I bet you would've been fun to sit with.