Asparagus & Spinach Quiche

Pie Crust (9 inch):
1 c. flour
1/2 tsp. salt

Pie Crust

1/3 + 1 Tbsp. shortening
3-4 Tbsp. cold water

Quiche Filling:
1/2 Tbsp. olive oil
15 spears of asparagus, cut into 1 inch pieces
5-8 oz. fresh baby spinach
salt and pepper
5 eggs
1 c. milk
1 c. feta, crumbled
1/4 c. mozzarella, shredded
1 tsp. chives

To make the pie crust: Mix the flour and salt in a medium bowl. Cut in the shortening with a pastry blender until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and can stick together.

Greens

Gather the pastry into a ball. Shape into flattened round. Wrap in plastic wrap and refrigerate for 30 minutes.

When the dough is ready, roll pastry on lightly floured surface into a circle larger than the pie plate. The crust needs to slightly fold over the sides when placed in the pie plate. Press the dough firmly against the bottom and side of pie plate. Just don't stretch it too much. Stick the pie plate with dough into the freezer while you make the filling.

Preheat oven to 375 F.

Cooling

To make the quiche filling: Heat the oil in a skillet over medium heat. Add in the asparagus and spinach. Cook until the asparagus gets tender, but don't over-cook it. Season with salt and pepper as it is cooking. The spinach will wilt.

Transfer the spinach to a colander, and press with a spoon or paper towel to get any liquids out. Set aside.

In a large bowl, whisk the eggs and milk together. Stir in the cheeses. Season with salt and pepper.

Remove the pie crust from the freezer. Place asparagus and spinach on the bottom of the crust. Sprinkle with the chives. Pour the egg mixture over the top of the greens.

Dinner is ready

Bake for 45 minutes or until the quiche is set and golden.

Let stand 10-15 minutes before serving.

I could not stop eating this quiche.

Here's a link to the recipe I adapted: http://www.twopeasandtheirpod.com/asparagus-spinach-feta-quiche/

I used good ol' Betty Crocker to make the pie crust.


 

Guinness Braised Onion Quiche

Plan ahead... needs to chill...

Pie crust

Pie Crust:
1 1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1 stick unsalted butter, cold, cut into 1/2 inch cubes
4-5 Tbsp. cold water

Quiche:
5-6 slices bacon, diced
1 lb. onions, sliced

Onions just starting to cook

black pepper
1/2 -1 c. Guinness
2 tsp. mustard
2 tsp. Worcestershire sauce
1 c.milk
1 tsp. cornstarch
4 eggs, lightly beaten
1 c. cheddar, shredded
1/2 tsp. salt
1/8 tsp. cayenne powder (or more if you prefer)

To make the crust: Pulse the flour, salt and sugar in a food processor to mix. Then add the butter; pulse until the mixture resembles a coarse meal, about 6-8 times. Add a tablespoon of water at a time pulsing in between until it starts to clump together.

Onions caramelizing

Place the dough on a clean surface and shape it into a disc. Wrap the dough in plastic and refrigerate for at least an hour.

Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface. Place the dough into the pie plate and form it.

To make the quiche: Preheat oven to 375 F.

Quiche before baking

Cook the bacon in a large skillet or pot over medium high heat until crispy. Remove to a paper towel lined plate. Keep the bacon grease.

Add the onions to the bacon grease. Saute about 5-7 minutes, or until tender. Then add in 1/4 - 1/2 c. Guinness. Simmer over medium low heat until the liquid has evaporated. Takes about 10 minutes. Make sure to stir occasionally. Repeat this process - add the rest of the Guinness, saute again until the liquid has almost evaporated.

Remove from heat. Add in the mustard and Worcestershire sauce. Mix together.

In a separate bowl, mix together the milk and the cornstarch. Pour into the onion mixture.

After baking

Add the eggs, only 1/2 of the cheese, salt, cayenne, and more pepper if you'd like. Mix it all up. Pour into the prepared pie dish. Top with the remaining cheese.

Bake for 25-30 minutes, or until the center is set and the top is turning golden. Enjoy!

Here's a link to the original recipe I adapted: http://www.closetcooking.com/2012/03/guinness-braised-onion-and-aged-white.html.  This guy has some good recipes on his blog; you should check him out.