Spinach and Cheese Quiche

This recipe is inspired by the Social dimension of wellness.

Social wellness is about relating . It's about attracting and maintaining long-lasting relationships. Further, it involves building healthy, nurturing, and supportive relationships as well as fostering a genuine connection with those around you by taking the time to listen and learn from others.

A wise woman once taught me, “When life breaks your eggs…make Quiche!”

If you have been as lucky as I, you’ve been surrounded by really strong individuals who seem to always know the right thing to say when life is spiraling out of control. I’ve had many people such as this, but one woman stands out. Her name is Shirley, and she has been a constant supporter of whatever I do. Shirley and I have known each other for over 20 years, and though she is a bit older than I, we connected from the start. We both feel joy when empowering other women and find it unfortunate to see many women doing the opposite.

It is through my relationship with Shirley that I’ve learned that nothing life throws at me is out of my control. Throughout life, you need to lift your head high and carry on with a smile. A strong woman like Shirley has shown me that everyone does better when everyone tries to be better and works tirelessly to see that those around them advance in this world. So, my advice to you when you feel hopeless is to never give up and continue to practice helping others do the same. In other words, be like Shirley, so that when life breaks your eggs, you can make a Quiche!

Recipe of the Day: Spinach and Cheese Quiche

INGREDIENTS

For the crust:

• 2¼ cups (280g) flour

• 3/4 cup (170g) cold butter, cubed

• 1 tsp salt

• 4-6 Tbsp cold water

For the filling:

• 14 oz (400g) fresh spinach

• 1 yellow onion

• 1 red onion

• 2 garlic cloves, crushed (optional)

• 3 eggs

• 1 cup (240 ml) heavy cream

• 7 oz (200g) Gruyere cheese

• 3oz (90g) blue cheese such as Gorgonzola

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/4 tsp nutmeg

• Butter + olive oil for frying

INSTRUCTIONS

1. In a food processor, process flour, salt and cold cubed butter. Process until crumbs are formed. Add cold water and process until dough is formed. Do not over mix.

2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.

3. Meanwhile, make the filling. Chop onions. In a large pan, melt 2 tablespoons of butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain.

4. In a large bowl, beat eggs, heavy cream, salt, pepper and nut meg. Set aside.

5. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. Evenly press the pastry onto the bottom and sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.

6. Preheat oven to 350F (175C).

7. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 5-10 minutes or until crust is slightly golden. Remove from oven.

8. Sprinkle the spinach into the pie crust. Sprinkle shredded Gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese.

9. Bake until golden brown and set, about 35 minutes. Allow to cool slightly.