Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Spinach is loaded with iron....

Traditional Spinach Quiche

I have been making this quiche since real men did not eat quiche.....it's simple and never disapoints. You probably have everything in the house:

Ingredients

1 pie crust, homemade or frozen

1 frozen 10 oz pkg of leaf or chopped spinach, defrosted and squeezed dry

1/2 onion, chopped

2 garlic cloves, minced

1 TBS butter

Salt, pepper to taste

Dash of paprika

Dash of nutmeg

1/2 cup milk with 1 TBS mayo mixed in

(You can substitute with 1/2 cup half and half)

4 eggs, beaten

1/2 cup shredded gruyere, swiss or muenster cheese or 3 TBS grated parmesan cheese

Directions

Take frozen pie crust, place piece of parchment paper and fill with baking weights or dry beans in 350 oven. Bake for ten minutes to avoid soggy pie shell. Let cool.

In separate bowl, add beaten eggs, salt and pepper, paprika, milk and shredded cheese. Set aside.

In small fry pan, melt butter, add onions and garlic, let saute till translucent. Add squeezed spinach and dash of nutmeg and mix through.

Place spinach mixture on bottom of cooled pie shell. Top with egg mixture. Carefully place on cookie sheet. Bake at 350 degrees for 40 minutes. Let cool before serving.

Note: you can use fresh spinach. Saute the same way. Make sure you use at least one cup of cooked spinach.

 

 

 

 

 

 

 

Smells heavenly ❤️