Spinach and Pine Nut Quiche

This was simple and delicious.  The only thing that would have improved it is (wait for it)….bacon.  Yes, as usual, a Whole Foods Market Cookbook recipe is sadly lacking in salt and umami.

The spinach filling can be made a couple of days in advance – I wouldn’t recommend assembling it in advance because the crust will get soggy.  Heat up some EVOO in a big skillet.  Add 1 leek (not in the original recipe, but I had an extra leek in the fridge), a couple cloves of minced garlic, and 1 tbsp fresh minced sage, and cook until softened.  Then add 1 package of fresh spinach (baby or regular) and cook over low heat until wilted.  Season with salt and pepper. Set aside.  Add 1 cup toasted pine nuts, and let cool.

In a separate bowl, mix together 1/2 cup each grated mozzarella and parmesan cheese.  In another separate bowl, whisk together 2 eggs and 1 cup milk (whatever milk you have on hand).

Slice 1 medium or 2 small red potatoes and microwave covered in water for 2-3 minutes, or until just tender.

Preheat the oven to 375.  Prebake a frozen pie crust for about 10 minutes or until just starting to brown.

To assemble the quiche, lay down alternating layers of spinach, potato, and cheese, then *very slowly* add the milk/egg mixture on top.  You should probably have the pie plate on a sheet pan at this point, because it WILL overflow in the oven.  Top with any remaining cheese and bake for about 45-50 minutes, or until golden brown and delicious.  Yum!



  1. #1 by Fran W on January 17, 2009 - 5:08 pm


    that is all.

    we’ll be making this one soon.

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