Sharing Food and Memories with Friends and Family

August 24, 2020
Irene Saiger


Spinach Quiche

My “Machatenista” described it as Coronavirus Kashrut, and she’s right. Without any consistent set of guidelines to follow, every individual has to come up with their own set of protocols that they feel comfortable with. For some, the recommendations that do exist are more easily bent, for me it’s a struggle. The conversations in my head go something like this. Am I too risk averse, am I getting too close to the kids, is it ok to eat together outside, would it be allright to hug my children and grandchildren, even for a brief minute… how risky is it really to travel to NYC to see my daughter Shira. It is never ending…but hopefully just for now.

I also spend a lot of time wondering how I can be helpful during this time. The truth is that there isn’t really much I can do, but over the past few months I have learned that listening to the most insignificant comments that come up during conversations have become precious clues that give me purpose, and hopefully helps them in some small way. During a phone call with my daughter, she mentioned not owning a pie dish, so I went on-line to have one delivered to her. I can’t tell you how happy that made me! Overhearing my daughter-in-law Anna say that my youngest grandson had outgrown his shorts led to a Target shopping spree. Thinking of ways that I can anticipate a need. Now, I try keeping my fridge stocked with cans of Le Croix, and the pantry filled with kid and adult friendly snacks, just in case they ask. I try and keep the freezer stocked with meat in case they need something and can’t get to the butcher. I’ve even started making my own pickles for my grandson Phin, who is a big fan and never asks for much. And then this past week, knowing that my daughter-in-law Elizabeth has been craving quiche, I made sure to add that to the list.

I know how lucky I am to have family here, and I remind myself of that each day. These small acts are probably more significant to me than they are to them, but that’s ok too. After all, Norm and I had spinach quiche for lunch today, and so in a way Elizabeth helped us without even knowing it. And Shira, well you can make this too since you now have a pie plate.

Quiche is something I have made many, many times over the years with varied success. I am very particular about the texture of my eggs. I won’t eat a runny white, an anemic looking omelette (no French omelettes for me) or a mushy quiche. This was my 3rd quiche since Coronavirus, and this has been the best. The dough is not the issue. It is the egg to liquid ratio that either turns the quiche into this too soft mass, or else it is too solid and has none of the creaminess that makes a quiche so rich and delicious.

Spinach Quiche

I used this pie crust as well as Christina Tosi’s technique to make crust and placed in 9″ greased pie plate.


4 large eggs, lightly beaten

2 cups milk

1 cup cooked spinach ( I used fresh)

1 medium onion, finely diced

1 cup freshly grated Gruyere, plus a little extra for top.

3/4 tsp salt and freshly ground pepper to taste

Preheat oven to 375. Saute diced onion in olive oil till slightly golden in color but do not brown. Steam enough fresh spinach to result in one cup cooked. Rinse steamed spinach in cold water, squeeze out excess liquid, and then chop. Mix eggs with milk and add salt and pepper. Place onions on the bottom of pie dish and top with spinach. Add grated cheese. Pour milk mixture over top and finish with a little more grated gruyere. Bake for about 45 minutes. Toothpick should be fairly dry after inserting in center. Allow quiche to rest for about 10 minutes before cutting.

Enjoy and stay safe,


8 thoughts on “Spinach Quiche

  1. I love quiche and never make it–inspired, Irene!!

  2. Another highly entertaining post. I’ll print out the recipe for my in house chef (Steve)…

  3. I loved this post! Thank you Irene. I’ve always found the best quiches made with whole milk or 10% cream; makes the centre so lush. Enjoy.

  4. YUMMY! Is Gruyere cheese the only one that can be used? And do you leave the eggs at room temperature before adding them?

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