This blog... a compilation of my favorite recipes. They have been collected over several years found in various places: the internet, magazines, and cookbooks to name a few. These recipes are meals that I consider to "feed more than your body". These are meals that I hope nurish the heart and soul of those who eat them. I hope that when you have cleaned your plate, you feel like you have taken part in more than just a meal-that you have taken part in something bigger than yourself and food. Whether it is culture, your local place of living, or the life of the plant or those who share this planet, I hope these meals help your family-and mine-to appreciate that we are more than just beings consuming food; we are all connected. And more than that, I hope that these meals help you remember how fortunate you are and that "Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows.".

Monday, October 12, 2009

Spinach and Swiss Quiche with Potato Crust

1/2 pound (Depending on the size of potatoes, 2-4) Yukon Gold potatoes, shredded**
3 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, diced
1 10 oz package of frozen, chopped spinach
2 cloves garlic, chopped
1/4 teaspoon nutmeg
3 large eggs
1 cup skim milk
1/2 cup shredded Swiss cheese

Oven to 400 degrees. Lightly grease a 9-inch glass or ceramic pie dish** with cooking spray. Toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Press into an even layer in pie dish, up the sides like a crust. Bake until golden brown at the edges and dry, about 20 minutes. Let cool. Lower the oven to 325 degrees. Heat 2 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook until softened and golden, about 5 minutes. Add spinach, garlic, nutmeg and 1/4 teaspoon each salt and pepper, and cook, stirring, until any water from the spinach evaporates; 5-10 minutes. Meanwhile, whisk together eggs, milk and remaining 1/8 teaspoon salt and pepper. Spread the spinach mixture in an even layer in the pie dish, and top with an even layer of the cheese. Carefully pour in egg mixture. Bake until firm around the edges and egg is cooked through, about 20 minutes. Let cool, and serve warm or at room temperature.

**Note-you can use whatever potatoes you like-I used regular baking potatoes (Russet) and they worked perfectly.
**Note-You can also use an 8x8 square baking dish.
**Note-although this recipe seems complicated, it is fairly simple and very very tasty. It is nice that the crust is made out of potatoes, which are a vegetable. So you are still getting a "carb" crust but it's a vegetable also!

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