Spinach, Tomato, and Brie Quiche à la française

28 Dec

For dinner tonight, my family and I donned and knotted our scarves and dug into spinach/tomato/brie quiche, some salad, some white wine, and croissants “tartinee” (toasted and slathered with blueberry jam and butter or Nutella).

The prerequisites for the dinner were: that everyone must wear a scarf, speak French at least once, listen to generic French cafe music during the meal, and try everything.  Aside from the quiche taking longer to cook than planned (and one or two obstinate family members trying to refuse to wear a scarf and putting chocolate milk in a wine glass), the dinner was actually very amusing.

Rather than scarfing down our dinner in 0.2 seconds sans conversation, we had some pretty funny translations occur between the 2/3 of my family that knows some French and the 1/3 that knows some Spanish.  Courtesy of my dad, we learned about the origins of the restaurant and the importance of coffee and wine in those establishments.  There was also a showdown between snobby Barcelona accents and snobby French accents, courtesy of the Nutella and the wine.  Overall, it was pretty good practice for when all six of us reunite in France next winter.


  • 1 pre-made piecrust (I used Pillsbury)
  • 1 egg, plus 5 additional
  • 1 3/4 c fat-free half-and-half
  • 1 heaping tbs of champagne mustard (like Cherchie’s)
  • pinch of sea salt
  • freshly-ground pepper, about 3 times around should do the trick
  • about 6 oz Brie, thinly sliced
  • large handful of baby spinach, washed and dried
  • 2 tomatoes, thinly sliced and paper towel-dried

Roll out pre-made pie crust and fit to 9″ pie pan.  Crack and beat one egg, brush over crust.  Pre-bake crust according to directions on box.  Let crust rest until cool.  Pre-heat oven to 375 degrees.  Meanwhile, whisk together the rest of the eggs, half-and-half, salt, and pepper in a large bowl.  Layer the bottom of the crust with the brie, then spinach, then tomatoes.  Pour egg mixture over the cheese, spinach, and tomatoes.  Put in the oven and bake for about 40 minutes, or until the egg mixture is firm.  Remove from oven and let sit for 10 minutes, then cut, divide, and conquer!

an orangey-looking quiche-- much more yellow and eggy in actuality


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