This dish is based on a recipe for “Springtime Quiche” from the Silver Palate’s New Basics cookbook. We’ve changed the name because a) it’s not springtime—it’s decorative gourd season—and b) the ingredients in the original recipe aren’t especially spring-like. This is a throw-together recipe. In other words, we use the ingredient list as a guideline and throw in whatever we happen to have available.
12 cups spinach leaves (about 2 packages)
2 tbsp. unsalted butter
¾ cups chopped peeled shallots
3 plum tomatoes, chopped, de-seeded and de-juiced
1 cup skim milk
¾ cup shredded Monterey jack cheese
2 tsp grated lemon zest
1 tbsp. shredded Parmesan cheese
1. Preheat oven to 350°.
2. Rinse spinach and shake it gently so the leaves are still wet, but not drenched. Place slightly-wet spinach in a large skillet or saucepan over low heat. Stir until it wilts.
3. Put wilted spinach in a colander and use the back of a spoon to squeeze out any excess moisture.
4. In a small skillet, melt butter over medium-low heat. Add shallots and sauté until translucent, about 5 minutes.
5. Combine milk, eggs, Monterey jack cheese and lemon zest in a large bowl. Whisk. Add spinach, shallots and tomatoes. Stir to combine.
6. Spray a pie dish with your cooking oil of choice. Pour the quiche filling into the pan and sprinkle with Parmesan.
7. Bake for about 25 minutes, until the top is golden.
8. Technically, you’re supposed to let the quiche stand 10 minutes before serving. We think 3 minutes is long enough.