Here’s a quiche that looks like a pie. It’s a rich custard with creamy cheese, wilted spinach, sautéed onion, and a few fresh herbs, sort of a savory spinach flan. With a flaky whole wheat olive oil crust baked on top, I like to call it a spinach and goat cheese upside down quiche!
Custards are easy to whip up using eggs and milk or cream. Eggs and leafy greens pair well, so when you have greens and eggs on hand, quiche is a grand idea. In this recipe, instead of baking your quiche inside a pie crust, we pour the filling into a pie pan and then randomly cover the top with whole wheat olive oil pastry. Easy!
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