Materials and the sequence of the job sit together on this page.
One of the meals this week from my menu (you really need to sign up!) was a quiche. Technically it would have been a new recipe to try, but the thing is I already have two killer quiche recipes. A spinach quiche and then just a direct bacon, onion and cheese.
So, when I was getting ready to make dinner this afternoon (during nap time…the easiest time to get anything done) I decided that I would just make my go-to quiche – the Spinach Quiche.
The recipe is my sister Tiffany’s and it is one of those things that I always have all ingredients on hand, I have been making it our whole marriage… so, for 10 years! And I am not going to stop- it is always just really good and is great as left overs too! Hopefully you will try it out, I promise it is worth it!
(image source) Spinach Quiche (even a Real Man will eat this quiche…btw)4 beaten eggs1 1/2 cup milk
1 cup shredded Swiss** cheese
1 pkg Knorr Vegetable soup mix
1 10oz package of frozen chopped spinach, thawed and squeezed dry
1 unbaked pie crustPreheat the oven to 375. In a large bowl combine the first 5 ingredients. Pour into pie crust, spreading until distributed. Bake on a cookie sheet for about 45-60 minutes or until knife inserted halfway between center and edge comes out clean. Serve for breakfast, second breakfast, elevenses, luncheon, afternoon tea, dinner, supper… (name that movie, ah, good times…)**When it comes to the cheese the truth is that I just don’t like Swiss, sorry! So, I always use whatever I want or have on hand. This time I used 3/4 of a cup of a Fiesta mix that I had left over from another meal, AND 1/2 cup of FETA I will definitely be adding the Feta every time from now on out, I loved it!PIN this! Then you can remember to make it! Please look at these other great recipes: Hamburger and Grape-Tomato Pizza Skillet Lasagna Cafe Rio Shredded Beef Tacos Pea Soup… it’s actually good! direct, quick healthy lunch! Cabbage Tuna Wrap Zucchini Lasagna Recipe Spinach and Feta Stuffed Chicken
