I love this recipe for Spinach Quiche; you can use the basic custard filling and add just about any cooked vegetable or meat to make your own specialty.
Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients:
- 1 9" pie shell, unbaked
- 1/4 cup butter
- 1 onion, chopped
- 2 Tbsp. flour
- 1/2 cup half and half
- 1/2 cup sour cream
- 1/4 tsp. salt
- dash white pepper
- 4 eggs, beaten
- 1/8 tsp. ground nutmeg
- 9 oz. pkg. frozen spinach, thawed and very well drained
- 1/2 cup shredded Havarti cheese
- 1/2 cup shredded Colby cheese
- 1/4 cup grated Parmesan cheese
Preparation:
Preheat oven to 350 degrees F. Prepare pie crust and set aside. In heavy skillet, melt butter and add onion. Cook and stir for 4-5 minutes until onion is tender. Add flour; cook and stir for 3-4 minutes until bubbly. Then add half and half; cook, stirring constantly, until mixture thickens, about 4-5 minutes. Remove from heat.
In large bowl, combine sour cream, salt, pepper, eggs, and nutmeg and beat well to combine. Stir in onion mixture. Make sure spinach is very well drained (press it between layers of paper towels) and fold into mixture. Add havarti and colby cheeses.
Pour into pie crust and sprinkle with Parmesan cheese. Bake the spinach quiche at 350 degrees F for 40-50 minutes until filling is puffy and set. Serves 6
