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.