Is a quiche a pie or a tart? By the strictest definition, a pie with only a bottom crust is a tart. Janet Clarkson writes in her book, Pie: A Global History, of the lively debate in the 1920s in which “the Oxford English Dictionary, the erudite nineteenth century readers of The Times, and the Supreme Court of the United States fail(ed) to reach consensus on the question, ‘What, exactly, is a pie?’” Since they couldn’t decide, go ahead and call this simple dish by whichever name you prefer.
This simple to make Spinach Onion and Cheese Quiche is from Home Cooking with Kate McDermott–although I did call it a tart there. 😉
Spinach, Onion, and Cheese Quiche
- 1 disc dough
- 2 tablespoons 30 g butter
- 1 large onion thinly sliced
- ½ teaspoon salt
- 1 bunch spinach trimmed of stems, washed and patted dry
- 2 large eggs
- 1½ cups 350 ml half and half, or a combination of half milk and half heavy cream
- 2 tablespoons Dijon mustard
- ½ cup 60 g crumbled goat cheese, or grated Swiss cheese
- 1 tablespoon chopped pickled red peppers in oil
- Par-bake a crust in a tart or shallow pie pan and set aside.
- Preheat the oven to 375°F (190°C).
- In a medium-size skillet, melt the butter over medium-low heat. Add the onions and salt, and cook for about 5 minutes. Add the spinach a handful at a time. Stir it around in the pan until it is wilted and soft. Set aside.
- Break the eggs into a medium-size bowl, and fork beat or whisk. Add half and half mixture, and mustard, and whisk again.
- Lay the spinach and onion evenly on the bottom of the partially baked tart shell, sprinkle the cheese on top, and pour the egg mixture over.
- Bake in the preheated oven for 35 to 40 minutes. Let cool for 5 minutes and then serve.