Thursday, September 12, 2013

Go-To Spinach Quiche

There comes a point, every now and then, when there's nothing left to make for dinner. Usually when this happens to me, I make this quiche. It is so simple and versatile that the odds of you having all of the ingredients on hand are probably around 70%, depending on how well stocked you keep your freezer and pantry (see some common items to keep on hand here). I have never had this quiche come out less than perfect, and leftovers double nicely as a hearty breakfast or light lunch.

-3 oz. cream cheese, at room temp
-1/2 cup milk (or half & half)
-3 eggs
-1 10 oz. pkg. frozen spinach, thawed & drained
-1/2 cup grated cheddar (or another cheese of your choice)
-1/4 cup grated Parmesan
-6 green onions, sliced thin (also an option: 1/2 cup chopped red or white onion, or shallot)
-1/4 teaspoon salt
-1/4 teaspoon pepper
-refrigerated pie dough

-Preheat the oven to 425 degrees.
-Unroll your pie dough over a pie plate and cinch the edges; place in the refrigerator.
-In a medium mixing bowl, beat the cream cheese until smooth and creamy. Mix in the milk and eggs, then the spinach, onions, cheeses and salt and pepper. 
-Pour the mixture into pie crust that you set aside. Bake for twenty-five minutes, remove, and allow to set for ten minutes before carving in.

Recipe via Smitten Kitchen

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