Military Family, Food, & Fitness Fenestrations

Raising the Bar on Personal Expectation

“Sladky approved” Quiche

Spinach-feta Quiche from Mothering Magazine March-April 2009, Makes 8 slices

Crust
1 cup whole-wheat pastry flour
1/2 tsp sea salt
4 tbsp organic (bio) butter (buy from Wasgau)
2 tbsp coconut oil (or lard – ask your local metzerei for schmalz)
2 tbsp ice-cold water

Filling
1 1/2 cups milk or half-and-half
4 eggs beaten
1/2 tsp sea salt
2 cups baby spinach leaves, chopped
1 cup feta cheese
1/2 ripe tomato, cut in thin slices

Preheat oven to 375F

Crust: Put flour and salt in large mixing bowl. Cut butter and oil (or lard) into flour with pastry cutter or two knives until crumbly. Slowly dribble water into flour, blending with fork (Alternatively, fat can be mixed with flour and salt in a food processor; then, while pulsing, slowly add water to make dough). When dough is moist and pliable, gather into a ball. On floured surface or piece of wax paper, roll out dough into crust. Transfer to 8 or 9 inch pie pan and trim edges

Filling: scald milk to hasten baking time. Let milk cool, then whisk into it eggs and salt. Sprinkle spinach and feta over bottom of crust, then pour egg mixture on top. Decorate top with tomato slices in pleasing arrangement. Bake 35-40 minutes, until top is golden. Insert knife for doneness. It should come out clean. Let cool slightly before serving.

Preparation: 15 min (40 for baking)

For babies 10 months and older: Remember that egg whites are inappropriate for infants younger than 1 year. Egg yolks, however, are an excellent source of essential fatty acids. Boil an egg 3-4 minutes, peel, discard white, and serve warm yolk mixed into baby’s cereal.

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