We have finally had a good hit of summer! Both of us left work early yesterday to run some errands so we really got to enjoy the heat and sunshine, and I even broke out my first tank top of the year. Luckily, we had planned to meet up with some friends for dinner at the ever-popular House on Parliament and we scored a table on their back patio in the sun just in time to catch the last rays before the heat of the day melted away.
After dinner we walked north through Toronto’s Cabbagetown district to Red Cranberries Restaurant, to say goodbye to a friend of ours who is leaving Toronto to pursue bigger dreams in California. Alice (aka Chatterungirl) is a fellow triathlon club member, yoga instructor, runner and all-around wonderful person. She shared her story with us last summer, about how she transformed her life to become fit and healthy:
Almost 10 years ago, on October 24, 2004, I sat in the doctor’s office when she told me I was on my way to a stroke by the age of 30 if I did not change my lifestyle. I was 23 years old, working 80-hour weeks, and had let my weight creep up by leading an unhealthy lifestyle. My doctor asked me what I was going to do about it. With no emotion except determination in my voice, I replied, “I will start making different choices as of today”.
It’s always sad to see friends leave, but we are both so happy that she is on her way to discovering an exciting new journey. Best of luck Alice!
This week was also a chance to make something we’ve wanted to share for a very long time. It’s probably (okay, definitely) not the healthiest recipe we ever make, but it’s easy, filling, delicious and keeps very well for days when you need to pull a quick meal out of the freezer – so we’re going to call this one a win. Whether for brunch outside on the patio (because we totally have time for brunch every weekend) or an easy dinner on a Tuesday night, this one’s staying firmly in our rotation – pie crust and all.
Related: Quinoa Egg Muffins
I like to start with a regular frozen pie crust just to make it simple, but you can make your own pastry if you prefer. In this case, I just thawed the pie crust then just moved it from the little foil pie dish to my favourite ceramic one from Emile Henry.
4 Steps to a Perfect Spinach Quiche
Sprinkle a little cheese in the bottom of the pie crust, for a nice cheesy layer between the pastry and the filling.
Pour the egg mixture over the cheese…
…right to the top of the pastry (because despite what Meghan Trainor says, it’s all about that filling).
Sprinkle even more cheese on top to create a crispy, cheesy, golden brown layer when it’s done baking.
Let your lovely spinach quiche cool for about 5 minutes before serving.
And that’s it! Four simple steps to an easy spinach quiche.
If you’d like to save some for later, let the quiche cool completely, then cut the slices and wrap them in waxed paper. Store the wrapped slices in a sealed container in the freezer for up to several months – quiche stores very well and is easy to reheat for a quick protein-filled meal when you need it.
- 1 pie crust
- 3 cups frozen chopped spinach (thawed)
- 8 eggs
- ¼ cup milk
- ¼ teaspoon salt
- 100 g (2 cups) grated cheese, divided
- Preheat the oven to 375F. Thaw the spinach, then press it into a colander or strainer to remove the excess water. Leave it to drain while you prepare the remaining ingredients.
- Crack eggs into a medium mixing bowl, then add milk and salt and beat with a fork until the colour is uniform and all the yolks are broken. Add ⅓ of the cheese to the egg along with the drained spinach, and mix well.
- Sprinkle another ⅓ of the cheese on the bottom of the pie crust, then pour the spinach mixture over. Sprinkle the remaining ⅓ of the cheese on top.
- Bake for 45 minutes until the middle has completely puffed up and the crust is golden. Remove from the oven and let cool for 5 minutes before serving.