Spinach Quiche with Buckwheat Crust
This is an easy quiche! I made mine with mushrooms too.
3 large eggs
1 1/2 cups heavy cream (whipping cream)
1/4 tsp nutmeg
1/2 tsp fresh thyme or 1/4 tsp dried thyme
ground black pepper
2 tbsp butter, at room temperature
3/4 cup buckwheat groats
4 cups spinach, chopped
1 1/2 cups sharp cheddar cheese, grated
Preheat oven to 350 F.
Combine the eggs, cream, nutmeg, and thyme in a bowl. Set aside.
Using your fingers, smear 1 tbsp of the butter over the bottom and sides of a 9 inch pie plate. Pour the buckwheat groats into the pie plate and tilt to coat the sides and the bottom. Shake the loose groats over the bottom.
Melt the remaining 1 tbsp butter in a pan. Add spinach and saute until it has wilted. I put mushrooms in my quiche and I fried them up first and then added the spinach.
Gently distribute the spinach over the bottom of the pie plate without disturbing the buckwheat.
Sprinkle half the cheddar cheese over top.
Beat the egg mixture throughly. Carefully pour the mixture into the pie plate, and top it with the rest of the cheese.
Bake until the center is firm and the top is rounded and golden brown, about 45 to 50 minutes. The quiche is done when a knife inserted into the center comes out clean. Let sit for 5 minutes before serving.
This recipe is from a lovely gardening/cooking book:
The Four Season Farm Gardener's Cookbook: From the Garden to the Table in 120 recipes
by Barbara Damrosch and Eliot Coleman.
