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.
Farmer's Daughter 