Spinach Quiche

Here is the recipe for a great spinach quiche I made the other day. My wife and I made a mistake and bought a huge bag of organic spinach at one of those wholesale clubs.  We intended to eat much of it immediately in salads, but it just sat in the refrigerator.  We refused to let it spoil so I thought about what I could make.  My wife said, "just cook it all."  She really likes cooked spinach.

Let me be honest with you. There are few things that I enjoy less than eating cooked spinach; I do like it raw, though.  I don't like the texture or the mouth feel of cooked spinach.  I decided to make a quiche--something that I had never made.  I figured that I could dispatch at least half the bag of spinach in it.  I was pleasantly surprised when the quiche turned out tasting rich and wonderful.  I couldn't stop eating it--I ate it for dinner and breakfast!

Buy a frozen 9 inch pie shell and bake it according to package directions (or make your shell from scratch if you enjoy that type of exercise).  Either prick the pie shell with a fork or fill with beans before cooking the pie shell to reduce rising during cooking.

Add to a bowl and whisk:

1 cup cooked spinach (Spinach should be seasoned with salt, pepper and garlic.  Once cooked, squeeze out as much moisture as possible and chop.)

2 whole eggs

2 egg yolks

1/2 cup heavy cream

1/2 cup of milk

pinch of salt

pinch of cayenne pepper

pinch of nutmeg

Whisk well and pour mixture into your baked pie shell. Sprinkle a small amount of the cheese of your choice over the top.  Preheat oven to 375 degrees and place the quiche on the middle rack.  Cook for 30 minutes; the top should be brown around the edge and have brown spots on the top when done.  Allow quiche to cool for 30 minutes before slicing.  Enjoy!