I had just put my pie crust in the oven to prebake for a spinach quiche when my friend Gina texted me and said, “Look what we’re having for brunch – broccoli and turkey sausage quiche.”
I’m cracking up because my plans for the blog and my quiche looked a little something like this.
Gina and I have been doing things together for a loooooong time so it didn’t surprise me that we were thinking alike today. We weave together, cook together, travel together, and even made our beaded serving piece together.
This is what we looked like when we first started doing things together back in high school. We were the Headland Highlanders. Gina was a Highland dancer and I was a majorette and we both played the flute and piccolo. I was 16 here and Gina was 15.
We have always shared a lot of interests (except being on the Math Team) so after seeing Gina’s expert quiche with flowers on top, I decided I need to up my game a little. I couldn’t just leave mine without embellishment now. No way! Those Math Team girls are always showing off….
After much consideration I came up with a perfect design. Gina has had a monogram machine for years and is the one who monograms everything for me so I decided to honor her mad skills by monogramming my quiche.
F S for Frankly Southern. What do you think?
My mother and I took the quiche to the deck and enjoyed this unseasonably warm weather. My deck chairs that I received for my birthday a few years ago did not weather well so I have been repainting them black. I like them better and hopefully they will resist the moisture with the 12 cans of spray paint I put on them. My apologies to the ozone.
We had a delicious day outside from both the food and weather. Chupa agrees. He’s such a funny dog and he keeps me in smiles.
Here is the recipe for the quiche and then keep reading for Giveaway #2 from Frankly Southern.
Spinach Quiche with Whole Wheat Crust
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2/3 cup shortening
6-7 tablespoons ice water
Mix together the flours and salt. Cut in the shortening to the flours until the mixture is pea sized. Add the water one tablespoon at a time tossing with a fork. Stop adding water when mixture starts to hold together. Roll out dough on a floured surface to 1/4-inch thickness. Place in deep dish pie pan. Bake for 10 minutes at 400 degrees.
1 10-ounce package frozen spinach, thawed
1 tablespoon butter
1/2 cup diced onion
1 1/4 cups heavy cream
pinch ground nutmeg
1/8 teaspoon cayenne pepper
1 cup shredded cheese (use your favorite)
After the crust is baked, lower oven heat to 325 degrees. In a strainer, begin draining spinach. In a small pan, cook onion in butter until soft and translucent. Allow to cool slightly. In a bowl, whisk together eggs, heavy cream, nutmeg, and pepper. Add the onions, cheese, and drained spinach. Mix until evenly incorporated. Pour into pie shell and bake for 50-55 minutes or until custard is set and top is lightly golden.
Frankly Southern Giveaway #2
Gina and I and our friend group made beaded servers on one of our lake trips together. I have made several since then and today I made another for YOU!
So my next giveaway is this beaded server. I will select a winner from my subscribers on Tuesday, February 21st at 3:00 p.m Eastern time.
Good Luck! I hope you win!