As a gay, quiche experimentation is part of my birth right. I am a firm believer that all quiche need a strong flavored ingredient with a fair bit of saltiness. Usually bacon or ham are a safe bet. However, I have vegetarian friends. Thus I must sometimes rely on a strong salty cheese to pick up the slack.
Spinach Gorgonzola Quiche
1 Premade crust
1 lb spinach leaves
4 oz gorgonzola crumbles
5 large eggs
4 oz heavy cream
7 oz sour cream
1 teaspoon salt
1 teaspoon pepper
nutmeg, freshly grated, a generous amount
Preheat oven to 400°F. Roll out the dough and line your baking dish with the flat pastry. Prick it with a fork and bake in the hot oven for 5-10 minutes. Take your baking dish out of the oven and set the temperature down to 350°F.
Blanche the spinach in salted water for 1 minute, drain and rinse with cold water, drain again. When the spinach is cool, squeeze it well.
Mix the eggs with the heavy cream, sour cream, salt, pepper and nutmeg.
Spread the spinach on top of the pre-baked pastry base and pour the egg and cream mixture over it. Spread the gorgonzola on top and bake the quiche for about 40 minutes or until golden brown, the top should be firm. Let it cool for a few minutes before serving.