for the crust:
3 tablespoons olive oil
2 cup fresh breadcrumbs*
8 oz baby spinach (chop up any large bits)
1/2 cup chopped green onion
1 1/4 cups milk
1/2 lb asparagus, cut into bite-sized pieces
3/4 cup shredded Gouda
2 oz smoked salmon, chopped
freshly ground black pepper
Preheat oven to 400.
In a medium bowl, stir together the crumbs and oil until the mixture sticks together
Press the mixture to form a crust in a pie plate or quiche pan or tart pan (I just use a Pyrex pie plate). Bake 10-15 minutes or until lightly browned and crisp. Cool on wire rack.
Reduce oven to 325.
Meanwhile, saute the onion and greens in a small amount of oil or butter until the greens are wilted. Allow to cool to room temperature. In a medium bowl, whisk together* the milk, lox, cheese, asparagus, and eggs. Stir in remaining ingredients. Pour into the pan.
Smooth it out and/or gently stir if you have any asparagus peeking up like I do above. Bake 45-50 minutes or until fully cooked. If there is water on the surface of the quiche when it is fully cooked, carefully blot it with a cloth or paper towel. Cool on wire rack.
*Well, they were fresh at one point, I made them and frozen them a while back from a loaf of locally made bakery cheese bread and defrosted them to make this. Add 2-3 tablespoons grated Parmesan to your breadcrumbs if you’d like them cheesy as well.
**I love my hand egg beater to get it really fluffy and well mixed.
Quiche is a great way to use up vegetables to make something entirely new and perhaps even more interesting than the initial dish. I had some lox from the “everything bagel” deviled eggs and some odds and ends of vegetables to use up so why not make quiche? I didn’t want to make a fussy crust so I used some fresh breadcrumbs to make a quick crumb crust.
I admit it, I was skeptical of the crust. However, now I am a total convert! It was dead simple and held together beautifully. It even seemed a bit rehydrated from the juicy filling. Who knew? I love a traditional crust of course but this was so tasty and so easy, I don’t know if I will go back. Way less clean up and effort too. And it sliced like a dream! The first slice to the last came out absolutely perfect. I honestly think this might be the only way I make quiche from now on, it was that much of a game changer. The flavor was amazing too.
This is a super moist quiche thanks to the spinach and asparagus but it didn’t get soggy–I did blot it when it came out of the oven to remove some water that had appeared on the top but the crust stayed crisp and firm. No soggy bottoms here, Mary Berry! The quiche had a fresh, springy taste and just a hint of smoke from the smoked salmon. Perfect for a spring picnic or lunch.