I know lots of people who do not like to cook. They prefer to have somebody else to cook for them. Deciding where to go takes more time than throwing a chicken in the oven. And, now that it is so cold, once I get home, I do not want to go out again! Make a simple dinner at home is my first choice, and should be yours too.

First and foremost, cooking saves you money. Eating dinner that is prepared at home is much cheaper than eating at a restaurant, or even prepared meals at a grocery store.  Restaurants especially are so expensive and the cost of a meal every day will add up quickly. When you eat at home, you can plan cost-effective menus and make larger portions so you can have leftovers for the next day or two. Most folks (my family included included) love leftovers. 

Second, if you are cooking for yourself, the meal will likely be more healthy.  We do not tend to indulge at home like we would at a restaurant. You will probably not be making French fries because of all the work and mess that goes into it. Who has the right equipment for deep frying?  And more importantly, wants to clean that up? You will probably choose something easier, with simple ingredients that help you maintain a healthier lifestyle. 

Third, you know exactly what is going into your food. I know that when I go to a restaurant, I ask a million questions about how the food is prepared (they probably hate me for this) and what ingredients go into the dish. The staff are always kind enough to answer my questions and will often alter the dish according to my preference. Cooking at home will safeguard that you have control of what is in your food, such as sugar, oil, and salt.  For those of you with tight dietary restrictions, this is also much less stressful than eating out.

Whether eating at a restaurant or at my own table, sweets are a must for me.  If you can control what goes into your meal, then you may just have a little extra room to have dessert. You won’t feel guilty and you can truly enjoy them. Let’s face it, desserts make life more enjoyable, so cook yourself a good homemade meal and indulge (but not too much). 

 This dish is definitely something you can make at home and feel really good about. It is very satisfying and so easy to make. The puff pastry is the perfect vessel for these enticing ingredients. The spinach and onion are a delicious combination. The cheeses add gooey deliciousness and the thyme and chives are the savory wonders of this quiche.

This recipe is mine and will serve 8 to 10 people who will love this rustic, homemade meal.

Ingredients for Spinach Quiche:

2 sheets puff pastry, defrosted but chilled
2 (10-ounce) packages frozen spinach, thawed and drained
4 ounces cream cheese, softened
1 cup Gruyere cheese
1 cup Parmesan cheese, divided
2 tablespoons olive oil
1 yellow onion, sliced
10 eggs
2 egg whites plus 1 teaspoon water
10 eggs
2/3 cup half and half, whole milk or heavy cream
4 sprigs thyme, thyme removed and chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper.

On a floured surface, roll out each piece of dough to a long rectangle.

Place one sheet on either side of baking sheet, leaving enough dough on the sides to carefully work dough up sides of pan.

Press along center where the two puff pastry sheets meet and press so they come together.

Using your hands, work dough up to the lip of the pan, forming your crust.

 

Using a fork, prick the surface of the dough to keep it from puffing up when baking.

Brush the dough with egg whites plus 1 teaspoon water.

Place a piece of parchment paper over the dough and place some rice on top to weigh it down.

Bake the dough for 10 minutes then remove from oven.

Take the rice off and remove the parchment paper.

Place in the oven to bake for 5 more minutes.

While dough is baking, heat the olive oil in a large sauté pan over medium-high heat.

Add the onions and cook until they soften and become golden brown, about 15 to 20 minutes.

Transfer the onions to a bowl and allow to cool.

In a medium bowl, whisk together the 10 eggs, cream cheese, cream (or milk) and thyme, until they are completely combined.

Add thawed and drained spinach, 1/2 cup of Parmesan cheese and onions to the egg mixture.

Season with salt and pepper.

Sprinkle remaining 1/2 cup Parmesan on top.

Pour the filling into the cooled crust and bake for 15 minutes or until the filling sets.

Allow the quiche to stand for 5 to 10 minutes.

Serve warm.

It’s that simple!