Spinach Quiche

This week, we lost an Alpha Rho Chi brother, and a great person.  Jade Guzzo passed away with only 20 years behind her, and so much life left in her.  Many of us could learn from the way Jade lived, almost always full of energy and smiling, and looking to make others smile as well.  She will be truly missed by our fraternity, UF's School of Architecture, and the world as a whole.  We have lost a beautiful person, inside and out.  Rest in Peace, Jade.

I know that everyone has their own vices when it comes to dealing with tragedy and loss.  For me, cooking and baking help me to cope and to get out of my head for a while.  (much healthier choice than smoking or drinking, depending on what is on the menu. haha)

So on Monday evening, after hearing the news, crying a bit, and staring at a blank wall for a while, I decided I needed to do something with my hands to keep me busy.  I had also noticed that our spinach was beginning to look a little droopy, so into the kitchen I went. 

I used this recipe from cooks.com for the crust of the quiche, rather than going out to the store and buying one.  But I chose another recipe for the actual quiche.   There is the link, but I did change quite a bit, so here is what I did...

PIE SHELL:

1 1/4 c. flour
1/2 tsp. salt
1/3 c. shortening
4 tbsp. cold water

Stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture; gently toss with fork. Continue until all is moistened.

Form dough into ball. On lightly floured surface, flatten dough. Roll from center to edge, forming circle about 12 inches. Place into pie plate. Flute edge. Line pastry with foil and bake at 450°F for 5 minutes.

Remove foil and continue baking until golden brown (approximately 5 minutes).

QUICHE:

4 oz. chopped fresh spinach, rinsed well
1 1/2 c. shredded Sharp White Cheddar cheese (that's just what I had on hand)
1/2 c. cottage cheese
1 1/4 tsp. dried minced onion
1 tbsp. olive oil
1/2 tsp. basil
1/2 tsp. pepper
1/4 tsp. garlic salt
4 eggs
1/2 c. skim milk (the recipe called for evaporated milk, but we      didn't have any. I was afraid this might be a deal breaker for the whole thing, but luckily it still turned out great)
1 crust (from other recipe.)

Blend cheeses, onion, oil and seasonings until smooth. Add eggs, milk, and spinach. Pour into prebaked pie crust shell. Bake at 375 degrees for 35 to 40 minutes. Cool for 10 to 15 minutes. Serves 6 slices.

The picture was taken with my phone, and is therefore not very clear.

For not having all of the spices that were in the recipe, I must say the result was wonderful! This was my first time attempting quiche, and I enjoyed it very much.  I plan to take more flavor risks with the next attempt, and improve the prettiness of the crust.

A big thing that I have learned as I have started baking and sewing more, is that many projects are not as complicated as they look, and are doable, even if you do not consider yourself to be a 'creative' person.  Especially with baking, it is about following directions, until you really know what you are doing.  Cooking is more of a creative process.