Spinach Quiche

So, yeah, I got an iPad.  I suppose I'll blog about that sometime on my regular blog.  Maybe not.  Anyways, I've been very much enjoying the ease and convenience of my new Epicurious app.  We've still got this breakfast for dinner tradition going on Sundays, and one thing I haven't been enjoying about it is that it seems most breakfast foods take little prep.  I can't take the leisure time available to me on Sundays to do something I truly enjoy:  cooking.  I love a good long cooking prep session as long as the product is a healthy meal that I can really be proud of (and if I get help tending Jaime, which is also available to me on Sundays).  But, I decided the problem is only for lack of effort on my part.  There are plenty of breakfast foods that involve the kind of prep that makes me feel good and proud of my cooking - chopping lots and lots of produce.

On this particular occasion I had spinach to use up and began my search for a spinach quiche.  I found a a great recipe that I then altered to include even more produce and was very proud of the result.  I've always had the feeling quiche was pretty unhealthy but I'm really happy with this quiche recipe.  I basically filled up the homemade pie shell with sauteed produce and then poured a mixture of eggs and cottage cheese to fill in the holes.



Spinach Quiche

• 1 TB olive oil
• 1 onion
• 1 red bell pepper
• 1 bunch of spinach (or a 10 oz package frozen chopped spinach)
• 1 pie crust
• 1 tsp flour
• 1/2 cup monterey jack cheese
• 1/2 cup grated Parmesan
• 4 eggs
• 1/2 cup lowfat cottage cheese
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp ground nutmeg
• 1/8 tsp dillweed

Saute onion and pepper over med-high heat in olive oil until onion is translucent, about 8 minutes.  Add spinach and stir until spinach is dry, about 3 minutes.  Cool slightly.

Preheat oven to 375 degrees.  Sprinkle both cheeses over bottom of crust.  Top with spinach mixture.  Beat eggs, cottage cheese, and spices in large bowl to blend.  Pour over spinach mixture and bake until filling is set, about 50 minutes.  Cool slightly, cut into wedges and serve.

Beet Greens

We got some beats from the ward garden.  We are still experimenting with the actual beats, but in the meantime we've discovered a salad we like to use up beat greens.  It's delicious and healthy.  Enjoy!





Beat Green Salad

• 2 bunches beat greens
• salt and pepper to taste
• 3 TB olive oil
• 1 clove garlic, finely chopped
• 2 TB lemon juice
• 1/4 red onion, chopped
• 1 ripe tomato, chopped
• 1/4 cup almonds, toasted until golden

Rinse the greens thoroughly.  Bring a large pot of salted water to a boil.  Add the greens and remove after 1 minute (blanching).  Drain and rinse with cold water.  Squeeze out the excess liquid and chop coarsely.  In a large skillet, heat 2 TB olive oil then add greens, garlic, salt and pepper.  Stir constantly for 2 minutes until the greens are tender but still brightly colored.  Transfer to a bowl.  Whisk lemon juice, salt, pepper and 1 TB olive oil together separately, pour over the greens and toss.  Add onion, tomato and almonds.  Toss again.