Thursday, December 24, 2009

Christmas Morning Quiche

This is the ultimate, foolproof spinach quiche recipe and it's so simple and delicious. The recipe comes from my lovely Aunt Susan. I remember every time time I would visit her when she lived in Baker's Field, CA. and Avondale, AZ. she would make this quiche at least once for breakfast. I always looked forward to this quiche on my trips.



The smell of this baking in the oven brings back many memories. My grandma, my mom and my uncle also make their own versions of this. My uncle likes to add chopped up ham to his. I'm sure any breakfast meat would be good, or cheese for that matter, as this recipe is very versatile.


A frozen pie crust makes this a breeze to throw together. But, I prefer to make a buttery pie crust from scratch.
A buttery, pastry shell is filled with a savory custard made of eggs, cream, spinach and cheese. A surprise ingredient provides the seasonings and flavor for this yummy quiche.


Susan's Spinach Quiche
4 eggs
1 1/2 cups milk (whole)
1 cup grated cheese (cheddar or mixed)
1 (10oz) pkg. frozen spinach (thawed, water squeezed out)
1 pkg. Knorr vegetable soup mix
1 9in. Unbaked Pie Shell
Preheat 375
Beat eggs together in a large bowl for one minute; then add milk and beat an additional minute. Stir in thawed spinach, cheese and soup packet. Mix until ingredients are incorporated. Pour mixture into an unbaked pie shell. Bake on middle rack for 50-60 minutes. Allow to rest for 15 minutes.
* The filling mixture may over flow crust, so if making crust from scratch, form high edges. If using a store bought crust, fill not quite to the top.


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