Teresa's Recipes
Pastrami and Spinach Quiche
Sink your teeth into this delectable Pastrami and Spinach Quiche, a dish that marries the hearty and smoky flavor of pastrami with the freshness of spinach, all held together by a rich and creamy egg mixture and a flaky, buttery crust. Originating from France, the quiche has become a classic dish beloved around the world, and this version with its unique pastrami twist will certainly add a new favorite to your recipe collection.
Ingredients
- 1/2 teaspoon, freshly ground Black Pepper
- 1/2 teaspoon Salt
- 1 cup Heavy Cream
- 4, large Eggs
- 1 cup, shredded Swiss Cheese
- 2 cups, fresh and roughly chopped Spinach
- 1 cup, thinly sliced Pastrami
- 1 (9 inch), pre-made or homemade Pie Crust
Dietary Notes
- Servings: 8
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Calories: 320
- Fat: 22g
- Carbs: 16g
- Protein: 14g
- Sodium: 560mg
- Sugar: 1g
Instructions
- Preheat the oven to 450°F (230°C). Place your pie crust in a 9-inch pie plate, trim any excess dough from the edges and flute them for a decorative finish.
- In a medium skillet over medium heat, sauté the pastrami until it is lightly browned. This will help to bring out its smoky flavor. Once done, transfer the pastrami to a paper towel-lined plate to drain any excess grease.
- Layer the browned pastrami, fresh spinach, and shredded Swiss cheese in your prepared pie crust.
- In a separate bowl, whisk together the large eggs, heavy cream, salt, and freshly ground black pepper until well combined. Pour this mixture over the layered ingredients in the pie crust.
- Bake for 10 minutes at the preheated temperature, then reduce the heat to 350°F (175°C). Continue to bake for 35-40 minutes, or until a knife inserted into the center of the quiche comes out clean.
- Remove the quiche from the oven and let it stand for 5-10 minutes before cutting and serving. This will allow the quiche to set and make it easier to slice.
Tips
- For a lighter version, you can substitute half-and-half or whole milk for the heavy cream.
- You can also add sautéed onions or garlic for additional flavor.
- If you prefer a vegetarian version, you can substitute the pastrami with a vegetable protein or simply increase the amount of spinach.