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Gotta love salad on a stick!
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Patty Catalano
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Perry is a food writer, photographer, and recipe developer based in New York City. She cooks every day, and somehow eats even more often. Her recipes have been published in Eating Well, Fine Cooking, Food & Wine, The Kitchn, Thrillist, and Tone It Up. Perry grew up in Denver, Colorado and was raised by two grandmothers who taught her the importance of cooking with all five senses and never adhering to a diet with a name. She has a degree in anthropology and a slightly more practical master’s degree in journalism.
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Perry Santanachote
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Of all the different varieties of quiche out there, spinach is my absolute favorite. Whether it’s for brunch, lunch, or dinner, there is just something about its understated simplicity that makes it a timeless classic. This version is as easy as it gets and delivers the most custardy, cheesy result you could hope for.
This recipe calls for either fresh baby spinach or thawed frozen chopped spinach. Whichever you choose to use, neither need to be cooked before adding them to the custard filling. While the thawed frozen spinach is already cooked, the fresh spinach will cook in the heat of the oven.
A great quiche is as much about the vegetable you add to it as it is the cheese you use. Here, we opt for sharp cheddar, which lends a salty bite to offset the richness of the custard, yet it is still nice and melty. Feel free to experiment with the cheese — smoked Gouda provides an even bolder, nuttier flavor, while Fontina gives added creaminess.
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Sheela Prakash
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Cory is a New York City–based associate editor at The Kitchn, who covers food trends, lifestyle, wine, liquor, spirits, food-related travel, and food features. Before working at The Kitchn, he worked as an editor at Food Network Magazine and was a contributor to The Pioneer Woman Magazine. Cory also occasionally develops recipes, tests products, and contributes SEO content for The Kitchn.
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Cory Fernandez
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Amelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and former Senior Recipe Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.
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Amelia Rampe
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