Comments on: Spinach, Caramelized Onion and Chevre Quiche with Potato Crust

By: Egging on Dinner | Cooking Up The Real Me

Egging on Dinner | Cooking Up The Real Me — Tue, 03 May 2011 16:06:03 +0000

[...] courtesy of Nourished Kitchen (with my own [...]

By: Real Food For Busy Moms Pt. 2 « The Mommypotamus

Real Food For Busy Moms Pt. 2 « The Mommypotamus — Wed, 13 Oct 2010 19:45:26 +0000

[...] out Nourished Kitchen for the [...]

By: True Nourishment | 5 Brown Bag Meals You’ll Actually Want to Take

True Nourishment | 5 Brown Bag Meals You’ll Actually Want to Take — Thu, 30 Sep 2010 20:29:21 +0000

[...] Spinach, Caramelized Onion and Chevre Quiche with Potato Crust from Jenny at Nourished Kitchen [...]

By: Robbyn

Robbyn — Thu, 02 Sep 2010 22:08:08 +0000

Wow, this sounds wonderful and we certainly eat a LOT of spinach around here. I’ll have to settle for my colby/jack cheese combination till I can get my hand on some chevre. In fact, I think I’ll make it tonight! (Now you’ve got me wondering what else I could substitute for the crust…potatoes are great! Instead of wheat-based bread, lately I’ve been getting packages of papadum from an Indian market I discovered, which are wonderful briefly tossed into a lightly oiled hot skillet to crisp them up. They are made of garbanzo bean flour instead of a grain, and you’ve got me wondering if I could do a crust with them and add a few mustard seeds and a pinch of curry leaf powder to the mix, hmmm…I’ll have to find some way that they wouldn’t scorch. )

By: Lee

Lee — Mon, 01 Jun 2009 05:34:18 +0000

Potatos instead of crust? Who’d a thunk it? It’s creative cooking! â€˜Chevreâ€™ is goatâ€™s cheese? I feel so ignorant!

By: Jenny

Jenny — Sun, 31 May 2009 17:51:43 +0000

Meghan – It really is perfect for Sunday mornings – so easy to make and so yummy!

Zeke – I would omit the chevre if doing a coconut flour crust as I think the two flavors might compete. Other than that, it should be a good balance.

Deb:
Chevre is a semisoft, fresh cheese usually sold in little logs. I used 6 oz for this recipe and will edit the recipe accordingly. Nice catch!

By: Meghan at Making Love In The Kitchen

Meghan at Making Love In The Kitchen — Sun, 31 May 2009 15:41:16 +0000

That looks amazing. Perfect for Sunday morning.Check out Meghan at Making Love In The Kitchenâ€™s last post: Renegade Parsley Pesto.

By: Zeke

Zeke — Sun, 31 May 2009 08:08:56 +0000

Looks delicious. How do you think this would taste with an unsweetened coconut crust? I'm always looking for ways to get more coconut in my diet, but I rarely bake.Check out Zekeâ€™s last post: My Poor Yogurt.

By: Deb

Deb — Sun, 31 May 2009 05:31:02 +0000

I just googled ‘chevre’ and found it is goat’s cheese. Please excuse my ignorance… is there more than one type of goat’s cheese. If so, which one to use: soft, firm, cream? Oh, and your ingredients list doesn’t mention it or say how much?

I’d love to try this, with your help.

Deb (Australia)

By: Ren

Ren — Sun, 31 May 2009 03:35:37 +0000

That looks amazing, Jenny! I wouldn't have thought to use potatoes instead of pie crust for quiche- what a great idea!RenCheck out Renâ€™s last post: Still Fighting: Tecolote Farm.

By: Diana

Diana — Sun, 31 May 2009 03:32:41 +0000

Jenny, so crazy!! I was just about to post a side dish I made today. Sauteed Spinach with Carmalized Onion and Robiola Goat Cheese. I'm going to have to try this quiche. Looks so yummy and I still have goat cheese left. Thanks for the post!DianaCheck out Dianaâ€™s last post: My morning with Nehemiah.