In February I pinned a four leaf clover quiche knowing I just had to give it a shot for St. Patrick’s Day. After some initial trouble finding aluminum pot pie pans (found them at the Dollar Tree, by the way) I got to work shaping my lucky clovers. While I was working trying to make the clover I had a bad feeling about how they would turn out. My quiches are never pretty to look at, why did I think I could make a four leaf clover quiche. This was beyond my skill level. But never the less I attempted to shape the pans, press the dough into them, fill and bake. Well when they came out of the oven they clearly weren’t very clover like. I decided to scrap the whole four leaf clover and just go with a spinach and cheddar quiche. If you are feeling up to it maybe your four leaf clover skills are better than mine. You can find the original recipe and instructions at Diamonds for Dessert.
I was never really a quiche fan, until I made Julia Childs’ Quiche Lorraine, that was a turning point in my life. My mom didn’t make quiche often, but when she did they were usually on the lower calorie side, meaning she didn’t use a ton of butter. Once I discovered that butter truly make or breaks a quiche. I decided that quiche and I were going to be good friends. In the past I have always use store bought crust, thinking I was saving myself a good amount of time. This is the first time I have ever made a homemade crust and it was so easy, that I now can’t figure out why I haven’t been making homemade crusts all along.
This was a simple and easy to make quiche using ingredients that are quite common in most kitchens. The cheese can be substituted for your favorite cheese. I’m already planning to make it for Easter with possibly smoked gouda.
- 2 ½ cups flour
- 2 sticks of butter, chilled and diced
- 1 teaspoon salt + ¼ teaspoon
- Up to ½ cup ice water
- 3 eggs
- 3 oz cream cheese, at room temperature
- ⅓ cup half and half
- ½ cup grated cheddar
- ¼ cup grated parmesan
- 10oz frozen spinach, thawed and drained
- ½ cup diced green onion
- 1 clove of garlic, diced
- ¼ teaspoon pepper
- Begin by making the crust, mix the flour and 1 teaspoon of salt. Cut in butter with a pastry cutter until it resembles crumbs. Slowly add the ice water while mixing until the dough sticks together. Divide in two and wrap separately in plastic wrap. Refrigerate at least 1 hour.
- Preheat the oven to 425 degrees.
- In a large bowl beat the cream cheese until soft. Mix in eggs. Add the half and half, salt, and pepper. Mix well then add in the remaining ingredients spinach, cheeses, onions, and garlic.
- Shape the crust and fill with the mixture. Bake 20-25 minutes until golden.
Green and Spring Dishes Menu Includes:
- Baked Eggs with Shaved Asparagus and Proscuitto by The Girl In The Little Red Kitchen
- Shrimp and Leek Quiche by Gourmet Drizzles
- Spinach and Cheddar Quiche for St. Patrick’s Day Brunch by Supper For A Steal
- Asparagus and Spring Onion Frittatta by Country Girl in the Village
- Egg Bake with Spring Onions, Asparagus and Artichokes by The Wimpy Vegetarian
Apps, Bread, Salads, Soups and Dressings:
- Gluten Free Irish Soda Bread by The Meltaways
- Strawberry, Avocado, Spinach Salad with Strawberry Vinaigrette by Daily Dish Recipes
- Asparagus Gazpacho by The Not So Cheesy Kitchen
- Spinach Bacon Salad by In The Kitchen with Audrey
- Anchovy and Egg Salad by Pescetarian Journal
- Sweet and Sour Cabbage Soup by Fast Food to Fresh Food
- Asparagus Red Pepper Salad by No One Likes Crumbley Cookies
- White Asparagus & Salmon Spring Salad by Family Foodie
- Chicken-Strawberry Field Green Salad w/Strawberry Balsamic Dressing by The Weekend Gourmet
- Bacon & Egg Spring Salad by Daddy Knows Less
- Green Garbanzo Hummus by Soni’s Food
Main and Sides:
- Pea Shoot Risotto by Small Wallet, Big Appetite
- Creamy Meyer Lemon Pasta by Juanita’s Cocina
- Sweet Ginger Scallion Noodles by What Smells So Good?
- Asparagus Pesto w/Heirloom Fingerlings and Orecchiette by Webicurean
- Coddle for St. Patrick’s Day by Noshing With The Nolands
- Corned Beef Cabbage Rolls by Curious Cuisiniere
- Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom
- Raw Cucumber Sandwich with Avocado and Spinach Sauce by Mama’s Blissful Bites
- Berry Tacos by Peanut Butter and Peppers
- Asparagus and Prosciutto Bundles by Diabetic Foodie
- Caramelized Grapes and Brie Whole Wheat Galette by Vintage Kitchen
- Pink Water Kimchi (Nabak Kimchi) by Kimchi Mom
- Key Lime Cheesecake by The Foodie Army Wife
- Irish Coffee Ice Cream with Caramel Whiskey Sauce by 30A Eats
- Coconut Raspberry Layer Cake by Gotta Get Baked
- Fresh Mango Berry Mousse With Coconut Cream by Sue’s Nutrition Buzz
- Chocolate Mint Brownies by Hezzi-D’s Books and Cooks
- Strawberry Sorbet by Magnolia Days
- Cadbury Creme Egg Pull-Apart Sweet Rolls by Chocolate Moosey
- Strawberry Cheesecake Parfaits by That Skinny Chick Can Bake
- Meyer Lemon Ice Cream Sandwiches by Cravings of a Lunatic
- Lemon Roll Cake by The Ninja Baker
- Blueberry Cheesecake Ice Cream by Kudos Kitchen by Renee
- Candied Flowers by Cindy’s Recipes and Writings
- Lemon Citrus Cookies by Mom’s Test Kitchen
- Mini Fruit Tarts by Big Bear’s Wife
- Faux Fried Ice Cream by Neighborfood
- Watergate Salad by Cupcakes and Pearls Blog
- Good-for-You Strawberry Tiramisu Cheesecake Cups by Cupcakes & Kale Chips
- Guinness Beer Milkshake by The Urban Mrs
- Wines to Pair with Springtime #SundaySupper Dishes by ENOFYLZ Wine Blog
Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about our favorite Springtime recipes!