I’m going to make a confession: when it comes to cooking, I can be a bit of a snob. This tendency is mostly under wraps (I fight it hard), but the truth is that I mostly only like food that’s made from scratch. And I mean really from scratch. Perhaps this is because I come from an Italian-American household, where one of my mom’s ideas for showing us how much she loves us is by making time to put lots of effort and love into her food. (Thanks Mamma! You’re the best!)
Of course, just like every other working woman in the world, I’ve come to appreciate how much time this really does take. Answer: Lots. Not only must one take the time to actually cook, but there’s so much prep work involved as well: cooking, cleaning, shopping. It’s hard to make time when I have so much studying to do and this semester cooking has taken a back seat. I’ve eaten lots of yummy things, but mostly lots of fast things: quesadillas, matzo ball soup, fresh fruit, and lots of salads. And now it’s finals and I’m kind of hungry for… real food. So I’ve decided to start cooking again. But this time I’m giving myself permission to make use of all of those tricks and tools that were invented for use by the modern woman. Think: pre-made pie crust. I know it’s crazy, but I did it.
And you know what? This quiche is amazing. It took me maybe twenty minutes in all and tastes delicious. The foodie in me is not going to allow any thoughts that would suggest this is better than the real thing, made with love and homemade crust, but given how close finals are getting, I’m super impressed. Thank you to Miss Katie and her quiche from a few weeks ago for the inspiration! <3
Ingredients: Whole wheat pie crust, about a pound of fresh spinach, four cloves of garlic, three eggs, one large ball of fresh mozzarella cheese, some curry powder (optional), onion, olive oil, salt and pepper
Directions: Preheat the oven to 350 degrees. Sauté the chopped onion and sliced garlic in olive oil until the onion is soft and the garlic lightly browned. Add the fresh spinach a few handfuls at a time, allowing it to wilt down. Add about two teaspoons of curry powder, or to taste. Or leave it out if that’s how you feel about it. :) Beat three eggs in a medium sized bowl. Slice the mozzarella. Add the spinach mixture to the eggs and stir well to combine evenly. Put half of the spinach and egg mixture in the pie crust and lay out the slices of cheese on top. Add the rest of the spinach and egg mixture so that the pie crust is filled to the top. Bake for twenty minutes (approximately) until the quiche is firm and the center is cooked. If it’s not fully cooked you’re worried about burning the crust you can wrap the edge in aluminum foil to prevent burning while still allowing the center to cook through.