Spinach and Swiss Quiche
When we became parents, we wanted to incorporate our child into our life together, not stop everything for her. So, in many ways things remain the same. We travel, play our sports, visit art museums, continue our hobbies, eat interesting foods, enjoy wine, keep our home adult centered, but still kid friendly, etc. I have to admit, Serafina doesn’t have tons of toys, but seriously her favorite toy remains a cup and a spoon and she likes to spend the majority of her free time organizing her tupperware cabinet, so I don’t feel bad about that. Of course, there are adjustments, but we try our best to make sure that we don’t ignore the experiences that built our foundation as a couple and family.
One of the biggest adjustments to parenting is how we socialize. Because our high school, college, post-college friends, and family live in our city, we used to cram everybody into a few nights a week. We would see our friends over dinner at restaurants or at parties, but with Serafina, clearly this needed to change. These days, we have more date nights with takeout and catching up on the DVR. Luckily, many of our family and friends have the same problem, so we have started having people over for brunch. The meal is a perfect time to see friends, since toddlers are at their best in the morning and brunch is casual enough that your guest won’t be offended if you have to chase down the giggling-crayon holding- lightening bolt. The other morning, we had my sister’s family and our parents over for brunch. Her son and Serafina played while we ate and chatted, followed by the babies leading us outside to play in the backyard. Serafina proceeded to dirty her clothes through her favorite activity: “DIG! DIG!”
When having brunch, you want to make sure you aren’t serving too many items that need to be freshly made. We usually put out yogurt, berries, and granola. Making banana pancakes early, we place them in a warm oven until guests come. The day before or the morning of the brunch, I whip together a quiche, which can be served hot or cold. This is not a traditional quiche at all, but was a big hit. I usually have puff pastry on hand, so I use that rather than a pie crust. I have not yet ventured into making my own pastry pie crust, so this is my own version of quiche. Also, the extra puff pastry is used for cinnamon sugar puff pastry straws,
Other than the puff pastry, I lightened up the dish with cottage cheese instead of cream. It actually let the quiche rise a bit, and gave a good texture. Finally, I tend to prefer a light tasting cheese in quiche, it doesn’t feel right to have one ingredient over power the others.
Spinach and Swiss Quiche
- olive oil
- 1 cup of onion, loosely chopped
- 2 cups of spinach chopped
- 1 tb water
- 4 eggs
- 1 cup of Swiss cheese, shredded and divided
- 3/4 cup of cottage cheese, low fat
- 1 tsp salt
- 1 tsp pepper
- 1/8 tsp nutmeg
- puff pastry sheet
1. Preheat the oven to 400.
2. On the stovetop, saute the onions and spinach in olive oil. Add water to the spinach to help reduce it.
3. Roll out the puff pastry, and place in a greased round dish. Place in the oven for 10 minutes.
4. Meanwhile, mix the eggs, cottage cheese, 1/2 cup of Swiss cheese, salt, pepper, and nutmeg. Stir together well.
5. When the pastry is done, take out your dish. Add the spinach and onion, then layer the egg mixture on top. Add the rest of the cheese to the top. Bake in the oven for 45 minutes.