Spinach pie has no season — it’s as comforting a winter dish as any, but paired with a fresh green salad reminds us of the lighter café fare of spring and summer. Of course, you can also pair it with toast and call it brunch. Whatever the season, this quiche is great to share–especially at an Open Arms potluck.
Adapted from a Bon Appetit recipe (1991)
- 1 tbsp. butter
- 1 onion, chopped
- 2-3 cups fresh baby spinach, packed
- 1 9-inch pie crust
- 1 tsp. all-purpose flour
- 1/2 cup (about 2 oz.) grated Monterey Jack
- 1/2 cup (about 2 oz.) grated Parmesan
- 4 eggs
- 1/2 cup cottage cheese
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. ground nutmeg
- 1/8 tsp. dried dillweed
1. Preheat oven to 375°F. Press your pie crust — homemade or store-bought — to 9-inch-diameter pie pan, sealing any cracks. Trim edges.
2. Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until translucent, about 8 minutes.
3. Add spinach and cook until it wilts, about 3-5 minutes. Cool slightly.
4. Sprinkle both cheeses over bottom of crust. Top with spinach mixture.
5. Beat eggs, cottage cheese, salt, pepper, nutmeg and dillweed in large bowl to blend. Pour over spinach.
6. Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve.