Spinach & Swiss Quiche
Easy, Elegant & Versatile Spinach & Swiss Quiche
Serves 6 to 8
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 the bottom and sides a few times with a fork and bake for 5 to 7 minutes. Reduce oven to 375.
In a 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 the quiche, add the onion and garlic mixture to the bottom of the pie crust 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. To avoid the crust getting too crispy I cover it with a ring of foil halfway through cooking time.
Cool quiche for 10 to 15 minutes before serving.
The quiche reheats very nicely in the microwave on the reheat setting for about 60 to 90 seconds.