Spinach And Cheese Quiche
We've have had eggs fried, scrambled, omelets, etc., but this is our first quiche made from FRESH EGGS...ours. Or rather the ones laid by our chickens. I'm including the recipe but let me throw in this disclaimer on the front end: My cooking is half decent but I'm not real good at following a recipe. I usually do a loose interpretation of what is written and most of the time it comes out great. This recipe was a combination of some things I have tried in the past. But it was easy to do and tasted fabulous! So, no promises, but I don't think you'll have any problems with this.
One medium onion, diced. Saute in olive oil.
Add fresh baby spinach.
This was 11 oz. About five overflowing cups....
Cook spinach, tossing gently.
More olive oil can be added if needed.
When spinach is cooked down remove from heat.
Add 1/4 cup of butter.
This can sit and melt while you move onto next step.
This can sit and melt while you move onto next step.
One cup each of shredded cheddar and farmers' cheese.
Other cheeses can be substituted in same amounts.
Seven medium size eggs. Whisk the eggs thoroughly.
I think they come out lighter
I think they come out lighter
if you don't use and electric mixer.
Fold ALL ingredients together in large bowl
and add 3/4 cup milk - it can be any percentage.
(sorry no photo for the milk).
(sorry no photo for the milk).
Add salt and pepper to taste. Stir gently until ALL ingredients are equally mixed.
Pour into a 12 inch diameter deep-dish pie crust.
Pre-made store bought pie crust is fine too.
Preheat oven to 375 degrees. Cook for about 35 to 45 minutes.
ALL OVENS COOK DIFFERENT SO CHECK FREQUENTLY!
Quiche will be done when a knife inserted in the middle comes out clean.
And it was wonderful!
Liz-