Spinach Quiche

What to make, what to make? It’s been a crazy week at work, finishing up grading final exams and starting fresh with new students.  If you’ve been following along on twitter or facebook, you know that Ed and I are sick.  I’ve been in denial, but Ed’s cold is somehow much, much worse than mine.  Neither of us is in any condition for a night out.  A quick look in the fridge and I realized I have a dozen and a half eggs, 3 half-gallons of milk (how did we get so much?), a block of cheese.  Quiche!

Ed likes meaty quiche, so I sent him into the basement to get some bacon from the freezer.  I, however, love a veggie quiche, but we’re slim on fresh veggies since I shop on the weekends.  I opened the freezer to pull out the pie shells (yes, I bought them… what do you want from me, I’m 34 weeks pregnant) and there it was! A bag of frozen creamed spinach, leftover from Christmas dinner.  I could certainly transform that into a creamy, delicous quiche.  Onions were already sauteed, spinach was already cooked and drained.  How easy!

• 1 pre-baked pie crust, cooled
• 1 1/2 cups leftover creamed spinach (I made Pioneer Woman’s “Creamed Spinach to Die For” recipe)
• 4 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• black pepper to taste

Spread the creamed spinach in the bottom of the pie shell.  Beat the eggs and milk together, then pour over the spinach.  Sprinkle in the cheese, then top with some black pepper.  Bake at 375ºF for 35-40 minutes.

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His and Hers Quiche

Ed and I both enjoy quiche, but we like it different ways.  His has meat and onions.  Mine has spinach, mushrooms, and onions, along with some sun-dried tomatoes.  The spinach from our garden was the inspiration for this post.  The great thing about this recipe is that you can add whatever you want, or even use it as a way to clean out the fridge.  You can make double the crust and egg/milk mixture, and vary the other ingredients to make everyone happy.

Meat Lover’s Quiche

• 1 pie crust, baked and cooled
• 1/2 lb sausage, or 10 strips bacon
• 1/2 onion, sliced
• 4 eggs
• 1 1/2 cups milk (or half-and-half, or cream)
• 1 cup shredded cheddar cheese
• 1/8 tsp black pepper
• 1 Tbsp chopped chives or parsley

Brown sausage or bacon, then remove from the pan to drain and cool.  Cook the onions until they start to brown, then remove from the pan and allow them to cool.  Mix eggs, milk, and pepper, then pour into the pan.  Arrange the meat and onions in the filling, then sprinkle on the cheese and chives.  Bake at 375° for 30-40 minutes.  Cool slightly, then serve.

Veggie Lover’s Quiche

• 1 pie crust, baked and cooled
• 1 Tbsp butter
• 1/2 large onion
• 1 cup sliced mushrooms
• 1 lb fresh spinach, chopped, or whole baby spinach
• 3-4 finely chopped sun-dried tomatoes
• 4 large eggs
• 1 1/2 cups milk
• 1 cup shredded cheddar cheese
• 1/8 tsp black pepper

Melt the butter in a pan, then saute the onions and mushrooms.  Remove to a plate to cool.  Saute the spinach in the same pan, adding more to the pan until it wilts.  Drain off any liquid.  Mix the eggs, milk and pepper, and pour into the pie shell.  Arrange the onions, mushrooms, spinach and sun-dried tomatoes in the filling.  Top with cheese, and bake for 30-40 minutes at 375°.  Cool slightly and serve.