Spinach and Goat Cheese Quiche


Photography by Angie Norwood Browne

pie dough (savory)

(this makes twice as much as you need – the second half can be saved in the freezer for a couple months).

Combine in a food processor:

o   2 ½ cups all-purpose flour

o   1 tspn salt

Pulse to mix.  Add:

o   1 cup (2 sticks) unsalted butter cut into ½ inch cubes (best if frozen or VERY cold)

pulse 6-8 times, until mixture resembles coarse meal, with pea size pieces of butter.  Add:

o   1 Tbsp white vinegar

Pulse once or twice to mix.

Add one tablespoon at a time:

o   5-7 Tbsps ice water

Pulse after each tablespoon just until mixture comes together.  Too much water makes the dough tough, and mixing too much melts the butter and will keep it from being flakey.

Remove dough from the food processor and put on a clean surface.  Shape the dough into two discs.  Cover with plastic wrap and refrigerate at least 1 hour.

Remove dough from fridge and roll on a floured surface, and place in 8 or 9” spring-form pan.

filling and quiche

Whisk together these ingredients until combined:

o   9 eggs

o   2 cups milk

o   ½  tspn white pepper

o   ¼ tspn nutmeg

o   ½  tspn ground garlic powder

o   3-4 cups baby spinach

o   1 cup (8 oz) soft goat cheese

After laying the crust in a 8-9” spring form pan, layer the following into the crust:

o   3-4 cups washed baby spinach

o   8 oz (1 cup) soft goat cheese

(lightly layer ingredients: a little spinach, a little cheese, a little spinach, a little cheese… etc. until pan is full.)

Pour egg mixture over the top of the spinach and goat cheese.  It should all fit, just pour slowly

bake quiche in middle rack of oven at 350 deg F for 30-45 min, or until internal temp reaches 165 deg F

Food Styling by Emily Browne


About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

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