Please let me know how you like my Spinach & Swiss Quiche “specialty”!Spinach & Swiss Quiche Recipe
1 sheet packaged refrigerator piecrust
3 TBS butter
2 cloves of garlic minced
1/2 of medium sweet onion finely chopped
about 3 to 4 cups of fresh baby spinach coarsely chopped
6 to 8 eggs
1 c. half & half
1/2 c. milk
1 tsp dried mustard
1/2 tsp salt 1/2 teaspoon black pepper
2 cups grated swiss cheese (my favorite is Emmental French Swiss)
Preheat oven to 450, unroll piecrust and fit into a 9″ pie plate, fold edges under and crimp. Prick bottom and sides a few times with fork and bake 5 to 7 minutes.
Reduce oven to 375
In skillet, melt butter over med-hi heat, add onion and saute until tender, add minced garlic and saute just a few more minutes, set aside.
In a bowl, beat eggs together and whisk in half & half, milk, mustard, salt & pepper.
To assemble quiche, add onion and garlic mixture to bottom of piecrust and spread evenly, add 1 c. of the grated cheese and all of the spinach, spreading out evenly. Slowly add the egg mixture and top with the remaining cheese.
Bake for 30 to 35 minutes or until set.
Cool quiche for 10 to 15 minutes before serving.
Serves 6 to 8
** to avoid the crust getting too crispy I cover it with a ring of foil half way through cooking time
The quiche reheats very nicely in the microwave on reheat setting for about 60 to 90 seconds.