Geefunk's Kitchen

Last night I made a wonderful quiche for dinner. It was so damn good. I was so proud at my first attempt to make a quiche. I thought it would be harder, but it was actually really easy. The recipe mad enough for 2 [since you would be disappointed not to have more the next day]. We had half of 1 last night [the entire half eaten almost entirely by G], the other was split in 2 [1 for this mornings breakfast to share with Cat and 1 for my mom to try], and the other extra quiche is at home to eat today and tomorrow. Can't get enough quiche. I paired it with a simple green salad and a vinaigrette, which was perfect. We also had a great cheap sauvignon blanc from TJ's that went well with the meal [Barefoot Sauvignon Blanc $2.99 @ TJ's - can't beat that].

So far the my quiche has received rave reviews [by myself, G, and Cat]. Cat is a huge quiche lover, like me, so her opinions matters a lot to me [yes Cat...it's true...i worry you won't like things I share with you. You're my personal food critic even though G went to culinary school he doesn't know how to be critical].

Now for some pictures:

So I only had 1 quiche dish [must return to Ikea for another since they are so cheap and sturdy there] and one of those Pillsbury roll out pie crusts, which I used for the 1st quiche. The second quiche was made in one of those frozen pie crusts, but it didn't fill up and didn't look as pretty. I sampled both last night and I definitely think the crust of quiche #1 tastes better. It's thin and flaky, whereas the other crust tastes like too much crust and has a bit of a sweet flavor. Personal preference maybe.

As for the recipe - I had one...that I printed off the internet, but I didn't end up following it. I changed half of the ingredients, but used it as a reference for measurements and cooking time. I'm no recipe writer, but here is my half ass recipe.

Quiche alla Geefunk
10 oz Chopped Spinach [frozen]
1 pkg Cubed Pancetta [TJ's]
1/2 an Onion
1/2 cup diced Mushrooms
8oz Sour Cream
1/2 pkg TJ's 4 Cheese Italian Shredded Cheese
4 Large Eggs
3/4 cup half & half
1 1/2 tsp Dry Parsley
2 - 9inch unbaked pie crusts
Salt & Pepper

Preheat Oven to 375°

Cook cubed pancetta and set aside on paper towel to drain. Cook spinach according to pkg instructions and allow to cool. Saute diced onion until transparent. Add diced mushroom and saute for 2-3min. Mix in cooked pancetta and remove from heat. In a bowl mix the sour cream with the drained spinach [use your hands to squeeze out liquid] and season with salt and pepper. In another bowl whisk the eggs, half & half, dry parsley, and salt & pepper. Split mixtures into the 2 pie crusts in this order - spread the sour cream/spinach mixture evenly for the 1st layer, add the onion/mushroom/pancetta mixture for the 2nd layer, add a cheese layer, and top with the egg mixture to coat the top. Remember to spread everything evenly on both pie crusts.
[Side note: I felt the need for more of the egg mixture. I think next time I'll use another egg]

Place the 2 quiches on a baking pan and pop in the oven. Cook for 40 mins - until top is golden. Allow to cool for 5-10min.


Let me know if you make this and how it comes out. And as I did...feel free to tweak it for your own taste. I think that tweaking recipes really makes a dish your own. I'm finally learning this and I now understand why my food porn chefs always advise on making dishes your own.