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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 6 |
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My grandson is a vegetarian and picky at that. However he loves this quiche wether it is for breakfast or dinner. This recipe makes a large 13 x 9 in quiche or 2 deep dish pie crusts. I usually make 2 one for now and the other for later. Ingredients:
1 prepared pie crust |
1 10 ounce box frozen creamed spinach, thawed and drained |
1 1/3 cup french fried onions (2.8 oz can) |
1 1/3 cup shredded cheddar cheese |
8 ounces sour cream |
9 eggs |
1 1/2 cup milk |
1 tbsp brown mustard |
1/2 tsp salt |
1/8 tsp pepper |
Directions:
1. The above ingredients make a large quiche 13 x 9 oval dish 2 1/2 inches deep or 2 deep dish pie shells. 1 pie shell uses 5 eggs and 3/4 cup of milk. All other ingredients are the same for the smaller quiche.
2. Preheat oven to 450 degrees F. Place prepared pie crust in 134x 9 inch pan. Bake until very lightly brown. Remove from oven. Pie crust can be made the day before
3. Reduce oven temperature to 350 degrees F.
4. Squeeze spinach to remove any remaining water.
5. Place spinach, French fried onions and cheese over crust.
6. Mix together with a fork.
7. Combine sour cream, mustard,salt and pepper in medium bowl.
8. Mix until well blended.
9. Add eggs and blend again.
10. Add the milk and blend again.
11. This blending swquence prevents lumps in the mixture.
12. Pour over vegetables and cheese layers.
13. Bake 55 minutes or until knife inserted in center comes out clean.
14. Let stand 10 minutes before serving.
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