Quiche is always popular for brunch, lunch or a light dinner. Using cream gives the filling that extra-special touch that can’t be matched.
- Prep: 20 min
- Cooking: 55 min
- 9 inch (23 cm) deep-dish pie shell unbaked
- 1 tbsp (15 mL) butter
- 1 cup (250 mL) chopped sweet onion (about 1/2 large)
- 1/2 tsp (2 mL) herbes de Provence
- 1/2 tsp (2 mL) salt divided
- 8 oz (250 g) frozen chopped spinach thawed or 2 cups (500 mL) of fresh spinach blanched
- 4 eggs beaten
- 1 cup (250 mL) 18% table cream
- 1 cup (250 mL) milk
- ground nutmeg
- 1/2 cup (125 mL) shredded Canadian Swiss cheese
Preheat oven to 375 °F (190 °C).
In a skillet, melt butter over medium heat. Sauté onion, herbs and 1/4 tsp (1 mL) salt for 2 minutes. Reduce heat to medium-low and sauté for about 8 minutes or until starting to turn golden. Transfer to a bowl and let cool.
Squeeze excess moisture from spinach (if frozen). You should have about 3/4 cup (175 mL).
In large bowl, combine whisk eggs until blended. Whisk in cream, milk, nutmeg, remaining salt and pepper to taste. Stir in onion, spinach and Canadian Swiss cheese. Pour mixture into pie shell. Bake for about 55 minutes or until edges are puffed and a knife inserted in the centre comes out clean. Let stand for 10 minutes before serving.
*Frozen spinach makes the preparation for this recipe quick and easy. Look for packages with individually frozen cubes or pellets so you can thaw just what you need and keep the rest for another time.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||23 % / 248 mg|
|Vitamin A:||43 %|
|Vitamin B12:||44 %|