A Christmas Savoury

In Klondike days, the oldtimers would have used canned spinach to make this quiche. Today, 

we have the luxury of being able to buy fresh spinach in the middle of a Yukon winter … how times have changed.

This is a lovely and colourful dish that can be made in a traditional quiche pan or in individual tart tins. It is great for entertaining over the holidays or for a light family meal and is another vegetarian recipe loaded with flavour and fibre.

A Christmas Quiche

Pastry:

INGREDIENTS:

1½ cups all-purpose flour

½ teaspoon salt

½ cup plus 2 tablespoons cold butter

1 egg, beaten

1 teaspoon white vinegar

3 tablespoons cold water

PREPARATION:

• Mix flour and salt together.

• Using a food processor with metal blade or a pastry blender, cut cold butter into flour/salt.

• In a separate bowl, whisk together the egg, vinegar and cold water. Add to the flour/salt/butter mixing just until blended.

• Pack dough into a plastic bag and press into disc shape.

• Refrigerate 30 minutes then roll out to fit a 10″ quiche pan.

• Pre-bake in a 400F oven for 10 minutes.

• Spread part of an egg white over partially cooked pastry (add the rest of the egg to the quiche filling and count this as one of the 4 eggs used).

Quiche Filling:

INGREDIENTS:

1 283-gram bag of fresh spinach

4 green onions

2 leeks, white part only

2 tablespoons butter

1½ cups grated swiss (gruyere) cheese

4 eggs

1½ cups half and half cream

½ teaspoon salt

¼ teaspoon nutmeg

fresh ground pepper

1 red pepper for Christmas tree garnish

additional 1 tablespoon butter

PREPARATION:

• Cook the spinach for three minutes in the microwave or for about two minutes in a covered saucepan with ¼ cup boiling water.

• Drain spinach in a colander and pat dry with paper towels.

• Chop or cut spinach into small pieces.

• Thinly slice the green onions and white part of leeks and add to the spinach.

• Melt two tablespoons butter in large skillet and sauté the spinach, onions and leeks.

• Cook for several minutes until mixture is dry.

• Add a fresh grinding of black pepper and set aside to cool slightly.

• In a separate bowl, whisk together the eggs, cream, salt and nutmeg.

• In the bottom of the quiche, spread half of the cheese.

• Next, layer the cooked spinach/onions/leeks.

• Add the remaining swiss cheese.

• Pour the egg/cream mixture over top.

• Thinly slice the red pepper and arrange in a Christmas tree pattern.

• Dot surface of quiche with additional tablespoon of butter.

• Bake in pre-heated 375F oven for about 30 to 40 minutes and a knife inserted comes out clean.

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