I used to be a total spinach addict. I ate spinach smoothies every morning for a solid year, and would look for any way to add a few spinach leaves to everything else I made. But then I needed a break — I guess I overdid it. I still buy a bag of spinach every now and again, especially when they’re on sale for $1 (last week, at Shaw’s). The bag sat in my fridge for a few days while I pondered what to do with it. But while flipping through my much-loved Flour cookbook, I knew where my spinach was headed — a quiche. The pâte brisée was beautifully buttery and flaky (and I am now convinced I need pie weights in my arsenal) and the custard was perfect, with plenty of cheese and spinach baked in. Now, what shall I do with all the leftover egg whites?
You could always use the egg whites in tapioca pudding or make meringue hearts and fill them with fruit and chocolate