Here's one of my infrequent food posts. It's a recipe for spinach quiche. I use this recipe every time for the right ratio of egg to milk to cheese. I have varied everything else using what we have on hand and it turns out well every time.
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SATURDAY, FEBRUARY 22, 2014
Spinach Quiche
There must be hundreds of recipes out there for egg and cheese combination dishes, and I've read many of them. But in my standard way of cooking, I made a quiche recently and made up my own. I used what I had on hand and a little common sense. The results were just what we wanted--an easy to make, hearty, good-for-you dish. Now it may seem strange that for someone who doesn't like to follow recipes, I usually write down what and how much I put in a dish that I don't make all of the time. That way I can make it again if it's a success. And that's what happened this time. The quiche was a nice combination of flavors without being overpowered by any one. Also, the texture was good without being too eggy or too cheesy. (I know. My husband has told me that there's no such thing as too cheesy.) I've made it a couple of times using this combination and now the recipe has gone into my files. If you'd like to give it a try or just read another recipe, here it is.Spinach Quiche
Preheat oven to 400°F
Crust:
1 cup flour
3/4 t. salt
1/4 cold water
1/4 cup oil
Mix together dry ingredients. Mix together wet ingredients and add to dry ingredients. Stir until ball forms. Press into 9" pie plate. No need to roll out, just press into place.
Filling:
3 eggs
1 cup skim milk
3 strips of turkey bacon, cooked and crumbled
1 cup shredded 2% cheddar cheese
10 oz. frozen, chopped spinach cooked and well drained
Beat eggs and milk together. Add cheese, bacon and mix. Add spinach and mix well so there are no large clumps of spinach. Pour into crust and bake for 30 minutes or until set. Enjoy!
