It's almost the weekend (I didn't want to be late this time!), a time when ActiveRainers share various recipes with the community, and with the BananaTUDES! group.
Last night, I made a spinach* quiche and the reason I asterisked the word spinach is because that's what the quiche is called but there are a lot more ingredients than that!
This is a non-meat dish but I bet it would be yummy with some beef or cooked sausage added as well.
Ingredients:
- 1/2 cup butter (I used 1/4 cup which was still a bit much)
- 3 cloves garlic, chopped
- 1 small onion, chopped (I used sweet onion)
- 1 10 oz package frozen chopped spinach, thawed and drained (I used 12 oz)
- 1 4.5 oz can mushrooms drained (I used about 8 large fresh Crimini mushrooms, sliced)
- 1 six-ounce package herb and garlic feta, crumbled
- 1 eight ounce chunk cheddar cheese, shredded (I didn't measure)
- salt & pepper to taste
- 1 9" unbaked deep dish pie crust
- 4 eggs, beaten
- 1 cup milk
Directions
1. Preheat oven to 375ºF.
2. In medium skillet, melt butter and saute onion and mushrooms in until lightly browned, about 7 minutes. Stir in garlic and let cook about a minute. Stir in spinach, feta and 1/2 cup cheddar and season with salt and pepper. Spoon mixture into pie crust. (If you used the canned mushrooms add with the spinach, feta and cheddar, not at the beginning)
3. In medium bowl, whisk together eggs and milk and season with salt and pepper. Pour into pastry shell, allowing egg mixture to combine with spinach mixture.
4. Bake in preheated oven for 15 minutes. Then sprinkle top (or in my case pile) with remaining cheddar cheese and bake 35-40 minutes more until set in center. Allow to stand 10 minutes before serving.
I served with homemade bread, but a fresh salad would probably taste great.
And that's the food for this week!
Comments(18)