Beesh Keesh (aka Beach Quiche)Posted: July 3, 2011
Even the best laid plans can go awry.
Exhibit A: My Saturday trip to the beach.
Despite being the first day of a holiday weekend, not to mention really warm and sunny, my friend and I assumed getting to the beach would be a piece of cake. Or quiche?
After a few snafus, and what seemed like planes, trains and automobiles, we eventually made it to the beach. And this quiche was our reward.
Pre-beach, I wanted to make something we could nibble on that would be tasty but not too heavy. I thought a quiche would be a nice change from the usual beach snacks, and since it can be eaten hot, room temperature or cold, I figured it would survive in our cooler.
You could make your own crust for this quiche if you want. I was actually going to but then at the last minute changed my mind and bought a pre-made Pillsbury pie crust at the store. It worked just fine.
Spinach & Red Pepper Quiche
– 1 store-bought pie crust
– 4 oz of baby spinach
– ½ of a red pepper, thinly sliced
– ¼ of a small white onion, finely diced
– 1 teaspoon of minced garlic
– 4 eggs
– 1 cup of light cream
– 1/8 teaspoon of nutmeg
– 1 to 2 cups of Gruyere cheese, shredded
– Salt and pepper
– Olive oil
Heat your oven to 425°.
Carefully place the pre-made crust in a 9-inch quiche dish or pie pan. Bake for 5 to 7 minutes or just until the edge begins to brown. Remove from the oven and let cool. Lower heat to 400º.
Meanwhile, heat some oil in a pan on medium heat. Add the onions and cook until soft, about 2 to 3 minutes. Add the garlic and red peppers and cook until tender. Then add as much spinach to the pan that will fit (which for me was about 4 large handfuls); season with salt and pepper, stir, and cook until wilted.
In a bowl, whisk together the eggs and cream. Season with nutmeg and salt and pepper to taste.
Pour the spinach mixture into the crust and spread evenly. Cover the veggies with cheese and then pour the egg mixture over everything.
Bake (on a baking sheet in case it bubbles over) for about 30 minutes or until the filling is puffed and a knife inserted in the center comes out clean. Let stand 5 to 10 minutes before serving.
Or, you can let it chill and eat it later, like we did. I just put a few slices in some plastic containers, threw them in my cooler, and headed to the beach. Even though it wasn’t actually that simple, but it wasn’t the quiche’s fault.
Nothing against the snack shack at the beach, but they don’t have anything like this quiche. It was cheesy and flavorful, and the crust was perfectly flaky — and the whole thing held up really well despite the epic journey we took getting there.
And, we got to eat it here which more than made up for the morning debacle: