I don’t remember exactly when I fell in love with quiche, but we’ve had a great relationship ever since. After using my tried and true recipe for nearly 6 years, I discovered that it’s MUCH better and even easier to make with fresh spinach. There has never been a time that I’ve made this that someone hasn’t asked me for the recipe. A lot of quiche recipes I’ve found turn out watery and gross, but this one is perfect.
You can quiche me at any time of day and make me happy!
Sarah Caroline’s Quiche [adapted from a FoodNetwork recipe]
1 C. half-and-half
½ C. light mayonnaise
2 T. flour
1/3 C. minced onions (or some onion powder)
Dash of Salt
Dash of Garlic Powder
Dash of Black Pepper
8 oz. shredded sharp cheddar cheese
1 C. fresh spinach, chopped
1 (9”) deep-dish unbaked pie shell
Preheat oven to 350o. Chop spinach and distribute evenly on the bottom of your unbaked pie crust. Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining ingredients and any extras you want to include. Pour on top of spinach. Bake for 45 minutes to 1 hour or until the top is golden brown.
Themes & Variations
You can add just about anything to a quiche. I’m usually a plain Jane kind of gal and don’t usually like to mess with a recipe if it tastes fine just the way it is–but at Christmas, I add red and yellow bell pepper for an extra pop of color and flavor. You can always switch out the type of cheese to change it up a little, too!
If you find a delicious variation, please let me know! 🙂