Creamy Spinach Quiches
1 tablespoon butter
1 medium onion, diced
10 oz package frozen spinach defrosted and squeezed or the equivalent of fresh spinach
Coarse salt and ground pepper
8 ounces cheddar cheese, grated (about 2 cups)
1 Basic Pie Dough, fitted into a 9-inch pie plate
4 large eggs
1 cup heavy cream
Preheat the oven to 375 degrees F.
In a skillet, melt the butter over medium. Add the onion, and cook, stirring occasionally, until softened, about 2 minutes. Add the spinach to the skillet; season with salt and pepper, and cook for 2 to 3 minutes. Set aside to cool.
In a mixing bowl, whisk together eggs, cream, 1/2 teaspoon salt, and 1 /2 teaspoon pepper.
Sprinkle the bottom of the pie dough with half the cheese. Spread the spinach mixture evenly over the cheese. Pour the egg mixture over the spinach. Sprinkle it with the remaining cheese. Place the pie dish on a baking sheet and transfer it to the oven.
Bake the quiche until set, 45 to 50 minutes. Let quiches stand 15 minutes before serving.
Cucumber Radish Salad
1 large cucumber peeled and cut into cubes
6 large radishes, trimmed and quartered
2 scallions, sliced thin
¼ cup dried cherries, chopped
¼ cup toasted walnuts
¼ cup chopped fresh mint
Combine ⅓ cup of your favorite Red wine vinaigrette mixed with 1 teaspoon honey. Mix into the cucumber salad. Ket marinates for about 30 minutes before serving.