Spinach Quiche Recipe
Posted by: annaholler on November 17th, 2009
Quiche is one of the tricks I keep in my bag of quick dinner ideas that change up our routines. It’s the sort of thing that I pull out of the bag when it’s been a long day and I look at the clock to see it’s already a quarter after five and I still haven’t considered what I’ll be making my family for dinner!
I like to think of a quiche as a fun, compact twist on a “Breakfast-for-Dinner” which we’re big fans of in the Holler-Home.
My children are able to help me with it, which is great. I usually have a pie crust in the freezer, and if I don’t, it’s not tough to whip one up very quickly. (Just put two cups of all purpose flour, two sticks of chopped up frozen butter and 1/2 tsp salt in your mixer. When you have pea sized pieces add 1/4 cup of nearly frozen water. if you’re doing this in a pinch you can measure out 1/4 cup of water and then add a few ice cubes to it. Then pour in the water and keep the ice cubes in the measuring cup. When mixed, divide into two balls and roll one out on a counter top lined with flour. Line your pie pan and bake at 375 for 10 minutes.)
You’ll need:
one pre-cooked pie crust
one bag of raw baby-spinach
one clove of garlic
2tbsp butter or olive oil
2 cups of shredded cheese (of your choice, I prefer swiss)
6 eggs
1/4 cup milk
salt and pepper to taste
What to do:
Give your children the eggs and ask them to crack them open and mix them with the milk.
Saute your spinach in butter or oil in a large pan on high heat and add salt and pepper to taste.
When spinach has shrunk you can add it to the pie crust.
Top spinach with shredded cheese.
Add salt and pepper to the egg mixture if you wish. Whisk it together and add the egg mix to the pie crust.
Bake for 30 minutes at 400 degree.
I like to give this to my family with a side of soup or a breakfast meat.
