I’m totally in love with keeping frozen spinach in the house. It’s not something I really did before, until I read so many delicious-sounding recipe that utilize it on BudgetBytes.com. It’s become one of my favorite ways to get a boost of green veggies.
This week I also had some eggs that were reaching the tail end of their freshness and milk leftover from homemade yogurt. I had also stocked up on sharp cheddar at an awesome price, much of which I shredded and put in the freezer.
This tart came together really easily — actually easier than I had expected. I think it’s because previously when I made quiche, there were sauteed or roasted vegetables, and this time it was just thawed spinach.
Adapted from Olive Oil Crust from chocolateandzucchini.com
- used 250 gm freshly milled soft white wheat flour
- included 1/4 tsp dried thyme
- par baked for 15 min in tart pan with removable bottom (coated with non-stick spray)
- 3 eggs + milk to come to 1 1/2 c total liquid
- 8 oz frozen chopped spinach, thawed and squeezed dry
- 4 oz shredded sharp cheddar cheese
Whisked together eggs and milk. Stirred in spinach, cheese, salt, and pepper. Poured into par baked shell and baked at 425° for 25 min. Cooled 10 min before cutting.
This was the exact right amount of filling for this shell, which was lucky. I love the filling, both because of how easy it was to prepare and the taste. For the tart crust, I really like how easily it came together and how well it rolled out. I’ve never gotten a dough from rolled out to in the pan so smoothly before! Especially considering it was the low-protein soft wheat flour that makes things more fragile. But the olive oil taste was too strong for me — likely because of the particular oil I used.
I’d like to try this recipe again, leaving out the herbs, and using canola oil, just to see how it tastes. But texture-wise, I really like this result.