{"id":522,"date":"2014-04-13T04:41:02","date_gmt":"2014-04-13T09:41:02","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=522"},"modified":"2014-04-13T04:41:02","modified_gmt":"2014-04-13T09:41:02","slug":"spinach-tomato-and-feta-or-whatever-cheese-you-have-quiche","status":"publish","type":"post","link":"https:\/\/tiffanycooks.cyberphreak.com\/?p=522","title":{"rendered":"Spinach, Tomato, and Feta (Or Whatever Cheese You Have) Quiche"},"content":{"rendered":"<div class=\"pf-content\"><p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/04\/quiche-4-12-14.jpg\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-523\" alt=\"quiche-4-12-14\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/04\/quiche-4-12-14-800x600.jpg\" width=\"800\" height=\"600\" srcset=\"https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/04\/quiche-4-12-14-800x600.jpg 800w, https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/04\/quiche-4-12-14.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p><strong>This is my second quiche and I am really getting the hang of it.\u00a0 I made the mistake, possibly, of putting this quiche in the tart pan.\u00a0 The problem was that once I par-baked the quiche crust I realized the ingredients most likely would not fit.\u00a0 So then I transferred it to the glass pie plate, my favorite container for a quiche.\u00a0 I must say though, the tart pan gives the quiche a cool fluted edge.\u00a0 Anyway, I didn&#8217;t have feta so I used all my leftover cheeses (no waste!): shredded Swiss cheese and Land O&#8217; Lakes 4-Cheese sliced cheese blend.\u00a0 As usual, I used garlic powder not the raw.\u00a0 YUM!<\/strong><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li><strong>Homemade pastry dough or store-bought<\/strong><\/li>\n<li><strong>1 T. olive oil<\/strong><\/li>\n<li><strong>2 cups packed fresh spinach leaves, trimmed of stems, and washed thoroughly<\/strong><\/li>\n<li><strong>4 large eggs<\/strong><\/li>\n<li><strong>2\/3 cup creme fraiche (or heavy cream, or milk)<\/strong><\/li>\n<li><strong>1\/3 cup crumbled feta cheese<\/strong><\/li>\n<li><strong>6 cherry tomatoes, halved<\/strong><\/li>\n<li><strong>2 cloves garlic, minced<\/strong><\/li>\n<li><strong>2 T. fresh chives, chopped<\/strong><\/li>\n<li><strong>Freshly ground black pepper<\/strong><\/li>\n<\/ul>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li><strong>Two hours before you want to make the quiche, take the dough out of the freezer to defrost.\u00a0 (Or make your own like I did).<\/strong><\/li>\n<li><strong>Lay the dough into either a 10&#8243; quiche pan, making sure you have enough to form a crust around edge.\u00a0 Par-bake if you like.<\/strong><\/li>\n<li><strong>Preheat oven to 350\u00b0.<\/strong><\/li>\n<li><strong>Crumble the feta onto the bottom of the crust. <\/strong><\/li>\n<li><strong>Pour the oil into a pan and, when heated, throw in spinach and cook until wilted (Less than five minutes).\u00a0 <\/strong><\/li>\n<li><strong>Spread the spinach over the feta cheese.<\/strong><\/li>\n<li><strong>Beat eggs, garlic, and creme fraiche together.<\/strong><\/li>\n<li><strong>Pour over the top of the cheese and spinach.<\/strong><\/li>\n<li><strong>Place cut cherry tomatoes over the top of the quiche.<\/strong><\/li>\n<li><strong>Sprinkle chives and ground pepper on top.<\/strong><\/li>\n<li><strong>Bake for 45 minutes or until done.<\/strong><\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; This is my second quiche and I am really getting the hang of it.\u00a0 I made the mistake, possibly, of putting this quiche in the tart pan.\u00a0 The problem was that once I par-baked the quiche crust I realized the ingredients most likely would not fit.\u00a0 So then I transferred it to the <a href=\"https:\/\/tiffanycooks.cyberphreak.com\/?p=522\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[12],"tags":[],"_links":{"self":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/522"}],"collection":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=522"}],"version-history":[{"count":2,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/522\/revisions"}],"predecessor-version":[{"id":526,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/522\/revisions\/526"}],"wp:attachment":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=522"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=522"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=522"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}