Saturday, January 22, 2011

Spinach & White Bean Quiche

Photo © Nick Young 2011

This recipe makes two 12 inch quiches. For speed and convenience I use pre-made pastry circles from the grocery store, if you have time to make the pastry fresh go for it!

You can put almost anything in a quiche and is a great way to use leftovers. They can be eaten hot or cold, I often pack a slice for Louisa's lunch.

2 pastry circles.
1 pint of milk (an imperial pint which is 20 ozs, not U.S. which is 16 ozs).
5 eggs
10 ozs fresh spinach
2 cloves of garlic, thinly sliced
16 ozs white beans (I use great northern beans)
2 cups of grated cheddar 
olive oil
salt & pepper

Pre heat the oven to 375ºF.  

In a large pan heat some olive oil and brown the garlic, add the spinach and remove from the heat; tossing the spinach in the oil and garlic until wilted.  

Beat the eggs and the milk together with salt and pepper to taste. Line your quiche pans with the pastry and distribute the spinach, white beans and cheese evenly between them. If you use canned beans be sure to rinse and drain them first.

Fill each quiche with the milk and egg mixture, place in the oven and cook for around 40 minutes.

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