I just had to share this easy quiche recipe myself. It’s a super easy spinach and cheese quiche, a favorite of my family for years. We also call it “spinach pie.”
It is yummy both hot, and cold for leftovers! (In fact, I almost prefer it cold). This is really easy to put together, and since it is the size of a regular pie, there will be leftovers to use for snacking. It’s high in protein too, especially if you add a little meat like low sodium bacon, or even bits of ham. (Tip – I soak cooked ham for a minute in water to drain off some of the salt and then rinse it through a strainer – this makes it less salty, for those who have sodium concerns).
1 pie crust shell (whole wheat is most healthy)
1/2 cup onion, chopped & sauteed (optional)
1 package of frozen spinach, cooked. DRAIN WELL.
1 Tablespoon butter or margarine
2 Tbsp flour
1 cup milk
3 beaten eggs
1/2 cup bacon or ham pieces (optional)
Spike (a seasoning), or salt and pepper
(A nice alternative is using feta cheese).
If you are using onion, sautee the chopped onion in a pan with a little butter or olive oil. Next, put the cooked and drained spinach in a saucepan. Add butter or margarine. In a bowl, mix the flour into the milk with a fork, until it is well blended in. Add to spinach. Cook it together about 5 minutes, stirring, until the mixture somewhat thickens. Remove from heat.
Add in the beaten eggs, and mix well. Add in bacon or ham, if you are using it. Also add in the sauteed onion. Season it to taste, with Spike (a great seasoning that does have some salt), or salt and pepper, or whatever low-sodium seasoning you like. Mix in.
Place pie shell on a cookie sheet, so it will not bubble over in the oven while baking. Pour mixture into pie shell. Cover top of pie with shredded cheese of your choice (I use low fat and low sodium). Bake at 350 F degrees for about 40 minutes or until done and cheese on the top is slightly browned. Fork should come out clean.
This also makes a really good main course.