Friday, July 15, 2011

Spinach Quiche

This recipe is from my sister-in-law, Linda Walker, and my aunt, Sherlyn Kohr, both in Pennsylvania.

1 pkg. frozen chopped spinach, thawed (or broccoli)
2 shallots or 1 Tbsp. onion

2 Tbsp. butter
3/4 tsp. salt
3/4 tsp. ground pepper
1/4 tsp. nutmeg
4 eggs
1 1/4 cup heavy cream (or Half and Half)
1/4 - 1/2 cup Parmesan cheese

Prepare all the ingredients and pour into a pie crust.
Bake at 375 degrees for 35 - 40 minutes.

Note: You may want to use half a pkg. of spinach per pie, as I prefer.  Or make two pies at once and freeze one.  Quiche freezes very well either baked or unbaked.
  It's as easy as pie!