Who doesn't love breakfast for dinner? Quiche is a really easy way to either have breakfast for dinner or use up extra eggs before they go bad. I found this recipe for spinach and cheese quiche online. My friend Suzie was looking for easy vegetarian meals to make for dinner. With a little guidance and a little improvisation, she whipped up this quiche!
Here are the directions from the website with my own pictures.
Ingredients
- 1 tablespoon unsalted butter
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1 10-oz. package frozen chopped spinach, thawed and squeezed dry (we used 16oz of spinach but it's good for you so what's a little extra?)
- 1 1/2 cups grated Gruyère (we used shredded Swiss instead)
- 1 9-inch unbaked pie shell (we used a pre-made pie crust in a rectangular foil pan - a quiche doesn't have to be round - right??)
- 3 large eggs, lightly beaten
- 1 1/2 cups milk
- Salt and pepper
- Pinch of ground nutmeg
Preparation
Preheat oven to 375ºF. In a small skillet over medium heat, melt butter. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute longer, stirring. Transfer to a small bowl and let cool.
Sprinkle onion mixture, spinach and Gruyère over bottom of pie
shell.
Beat eggs and milk together, season with salt, pepper and nutmeg.
Gently pour into crust
Bake quiche for 40 to 45 minutes, until set and nicely browned. Remove from oven and let rest for 10 minutes.
Happy Cooking!
Jenny
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