Recipes in Season (0)

Spinach-Cheddar Quiche

We have 5 kids, ages 15 down to 1 year and they ALL love this meal. You know that says a lot when you can get all the kids to agree on something! Hopefully your family will enjoy this as much as ours does! The original recipe calls for half-and-half but I have found that evaporated milk makes a great (and less expensive) substitue. Also, the original recipe uses frozen spinach – I always use fresh and have never had a problem.

Source: Family Feasts for $75 a Week (page 121) (Entered by Ted Miller)
Serves: 6

4 large eggs lightly beaten      View Available Products
1 1/4 cups half-and-half OR evaporated milk      View Available Products
1/2 cup mayonnaise
2 Tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon ground nutmeg
1 medium sized onion, chopped      View Available Products
1 10 oz package frozen chopped spinach, thawed and squeezed dry (or use fresh)      View Available Products
1 cup shredded Cheddar cheese
1 9-inch Deep Dish unbaked pie crust (or make your own)

Step by Step Instructions
  1. Preheat oven to 350.
  2. Whisk together eggs, half-and-half, mayonnaise, flour, mustard, salt, pepper, and nutmeg. Add onion, spinach and cheese; mix thoroughly.
  3. Pour mixture into prepared pie crust; bake until the filling is set and the top is golden brown (about 55 minutes).


Comments added by fellow market members.

In the summer, when its too warm for regular spinach, try this with Malabar Spinach or New Zealand Spinach. A little bit different but equally good!