Recipe - Spinach Quiche

What's for supper?  

Well, today, I looked in the freezer and realized - no meat.  Okaaay, hmmm, still have eggs in the fridge, just picked some spinach from the garden, looks like quiche tonight.

Quiche is really quite a simple dish to make and very customizable to your individual tastes.  I usually make it with whatever vegetables are in season from my garden, and serve with a salad and/or slices of watermelon and a warm, crusty bread.

So without further ado, here are the recipes I used for dinner tonight.  (The pie crust and quiche recipe will make one 8-inch pie).


No-Fail Pie Crust (Trust me, this is the easiest pie crust you will ever make!)

1 c. flour
1/4 tsp salt
1/6 c buttermilk
1/3 c vegetable oil

Mix the flour and salt in the pie pan.  Make a well in the center and add the buttermilk and oil.  Mix with a fork until it forms a dough.  Press the dough into the bottom and up the sides of the pan.  Place in the refrigerator to chill.

Spinach Quiche with Bacon, Mushrooms and Feta

7 slices bacon
1 c sliced mushrooms
2 c chopped fresh spinach
2 tbsp diced fresh chives
1 tbsp minced garlic
4 eggs
1 cup milk or cream
1/2 cup shredded cheese (I used Mexican)
1/2 cup Feta cheese
salt and pepper to taste

Heat oven to 375 degrees Fahrenheit.

Fry up the bacon until crisp and remove from pan.

While the bacon is frying, beat together the eggs, milk, salt and pepper.

Add the mushrooms to the pan drippings and saute until tender.  Remove the mushrooms.

Add the spinach, chives, and garlic to the pan drippings just until the spinach is wilted through.

Take your pie crust from the refrigerator.  Lay the mushrooms on the bottom.  The next layer is the spinach, followed by the bacon.  Top with the shredded cheese and then the feta.  Finally, pour your egg mixture over the top.

Bake at 375 degrees for 40-45 minutes.  Remove from oven, and let sit for 10 minutes.  Serve warm or cold.

I served the quiche with fresh asparagus.  As soon as I took the quiche out of the oven, I put the asparagus spears into a Pyrex dish and drizzled olive oil over the top, and sprinkled with lemon pepper, kosher salt, garlic powder and parmesan.  Tossed and baked at 400 degrees for about 10 minutes.

Italian bread and a glass of red wine made this a perfect summer evening meal!  Enjoy!

Beach Party Tempered Glass Cutting Board