My Spinach Quiche

  • Crust:

To be perfectly honest, I just wing my crust. I take a pie plate, make a mound of flour, with a pinch of salt and sugar, add butter or oil and some milk, and knead it with my hands until it reaches the right consistency. Then I just spread it out. You could always buy a crust or follow a recipe if you choose.

  • Quiche:

Chop up half a medium onion, grate a clove or two of garlic, and throw it all in a frying pan with your choice of meat. I like 12 oz of pre-spiced pork sausage, but I’ve used bacon in the past as well. Quarter a bunch of mushroom and add them to the frying pan. Don’t salt or pepper (it interferes with the browning of the mushrooms), you can add a bit of extra virgin olive oil if you need too, though.

While the meat is browning, take a separate bowl and stir together 8 eggs, 1/2 cup of sour cream, 1/2 cup of half and half or milk, 1 can of diced tomatoes (I like to use the ones with chopped chilies), a good handful of fresh basil and a package of fresh spinach. Season with some salt, pepper, nutmeg, cinnamon and a splash of lime juice.

Mix the meat mixture into the egg mixture, then add 1 1/2 cups of cheese (any kind or combo you choose) and stir it all up. Pour the mess into your crust/crusts and bake in a pre-heated oven at 325 degrees for about 45 minutes. You’ll know it’s done when a knife inserted near the center comes out clean. You may have to cover your crust edges with foil to keep them from burning. Have fun!


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