Looking for another easy-peasy meal idea? I’ve got one of those dump-it-all-into-a-bowl-and-you’re-done kind of recipes for you. It’s simple, versatile, and can be served for breakfast, lunch or dinner.
Spinach & Cheese Quiche
My husband and I like spinach, so this is a winner for us. If your family is not a fan of spinach, then simply leave it out and consider adding diced ham, tomatoes, or mushrooms. You may also like to add onions or fancier cheese, such as gruyere. As I said, this recipe is pretty versatile.
The first time I ever made a quiche, I used a recipe, but I can’t remember from where I pulled it. I only used that recipe one time, and then decided to play and tweak, creating my own version with the things we like. So, feel free to do the same. Here’s my simple recipe:
What You’ll Need:
Frozen deep dish pie shell, thawed.
2 cups frozen, chopped spinach – thawed.
1/2 c – 3/4 c shredded cheddar (you can be generous or light on this one)
1/2 c. grated or shredded parmesan
2/3 c. half & half
salt and pepper (your call)
Optional additional ingredient: sausage (I use 4 turkey sausage links, microwaved, and sliced into 1/2 inch pieces.) Applegate brand is a great option (see photo at right).
Preheat oven to 375 degrees.
Beat 6 eggs in a bowl (by hand).
Add the remaining 5 ingredients. (or 6, if you’re choosing to add sausage)
Stir together, and pour it all into your pie crust.
Carefully place your pie tin onto a cookie sheet (just in case it spills over in the oven, though I doubt that it will.)
|Ready to go into the oven.|
Bake for 1 hour, then check it visually. If the top is light brown, lightly cover it with foil. At this stage, your quiche still needs to cook a little bit longer, and the foil will prevent the top from overcooking.
Bake for another 15-20 minutes and check it again. It it appears to be solid with a light shake of the pan, and it’s light brown on top, then it’s a great time to stick a knife or toothpick in it and see if it’s done.
How to know if it’s fully cooked inside: When you give it the knife or toothpick test, you will find it to either be a bit slimy and not quite solid yet, or it will feel like a cooked egg casserole. You’ll know. If it’s the former, it may need another 10 minutes. (Better to give it another 10 minutes (covered) than to risk under-cooked eggs.) Bear in mind that it will stiffen up a little bit after you take it out of the oven and the moisture settles.
Typically my cooking time of 1 and a 1/2 hours works perfectly, but I know not all ovens are created equal.
You can serve it with fruit, pancakes, ham or sliced tomatoes on the side…the possibilities are endless. As referenced above, sometimes I add sausage to the mix, but only if I’m not serving another meat on the side, such as sliced ham. My husband needs some meat in the mix to really call it dinner!
Feel free to use full-fat, low-fat or organic versions of the ingredients. I use a combination of those.