Last updated : Tuesday, March 2, 2010

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Spinach Quiche

According to Celeb Chef Dave Lieberman and Anahad O’Connor, co-authors of The 10 Things You Need To Eat: And More than 100 Easy and Delicious Ways to Prepare Them, there is no healthier ingredient than spinach. It's a superfood packed with iron, calcium and antioxidants. And according to a study by the National Cancer Institute, eating more spinach decreases your risk for certain cancers.

One of the best ways to incorporate this healthy veggie, is this spinach quiche! It's delicious, has a hearty whole-wheat crust, and more importantly it's filled with the "captain of leafy greens," spinach!

Spinach Quiche

Ingredients:

2 Cups whole wheat flour
1/2 Teaspoon salt
1/4 Cup olive oil
1/2 Cup ice water
1/4 Cup canola oil
1 Large onion , finely chopped
4 Ounces speck, prosciutto, or ham , finely chopped (optional)
1 Can (13.5 oz.) Del Monte Chopped Spinach , well drained (Dave's pick for a lot more quality and nutritional value, without sacrificing taste)
Salt
Black pepper , freshly ground
8 Large eggs
1/4 Cup Parmesan or pecorino cheese, plus more for garnish
1/8 Teaspoon nutmeg , freshly grated

Directions:

- Preheat the oven to 350 degrees. 

- To make the crust, stir the flour, salt, and olive oil together in a large mixing bowl. Gradually mix in the ice water, until the mixture starts to pull together to form a loose ball. Trickle in a little more ice water if necessary. Use your hands to pat the mixture into a firm ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

- To make the filling, heat the canola oil in a large skillet over medium-high heat. Add the onion and cook, partially covered, stirring often, until softened and translucent, about seven minutes. Add the speck and spinach and cook for five minutes longer. Season with salt and pepper to taste. Set aside to cool.

- Break the eggs into a large mixing bowl and beat well. Stir in the cheese, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir in the cooled spinach mixture.

- Unwrap the chilled ball of dough and place on a clean, well-floured work surface. Use a rolling pin to roll out the dough into a disk about 1/4 inch thick and nine or ten inches in diameter. Press the dough into a nine-inch Pyrex pie plate. Use a small fork to make a bunch of shallow dents in the bottom of the crust.

- Bake the crust for 15 minutes; then remove it from the oven, pour in the egg and spinach mixture, and bake for about 35 minutes longer, until the center is firm to the touch and the top has browned lightly. Allow to cool for at least ten minutes before serving so the quiche holds together when sliced. Before serving, garnish with more freshly grated cheese if you like.

Fore more great recipes check out iMag's Food Page. 

Recipe Courtesy of Dave Lieberman and Del Monte's "Value without Sacrifice" Campaign

Dave Lieberman is a chef, author and TV host. He has published a number of cookbooks including: "Young and Hungry: More than 100 Recipes for Cooking Fresh and Affordable Food for Everyone in 2005" and "Dave's Dinners: A Fresh Approach to Home-Cooked Meals in 2006." Dave’s most recent cookbook, "THE 10 THINGS YOU NEED TO EAT: And More Than 100 Easy and Delicious Ways to Prepare Them," currently appears on The New York Times bestseller list. He is the host of the Food Network’s "Good Deal with Dave Lieberman" and "Dave Does," the Food Network’s first web-based series. Dave is also an avid food and travel photographer and he incorporates his photos into his Web site and blog www.davecooks.net. 

 

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