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||Gwen’s Spinach Quiche
1 pound spinach, stemmed, steamed and squeezed dry
1/2 cup half and half
2 cups grated cheese of your choice (Boar’s Head brand preferred)
1 9 inch deep dish pie shell (if using frozen, Pet-Ritz brand preferred)
Beat eggs together with half and half. If seasoning is desired, beat into mixture now.
Layer ingredients into unbaked pie shell in the following order: 1/2 cup cheese, spinach,
remaining cheese, and, finally, the egg mixture (do not overfill).
Place quiche on cookie sheet and carefully slide into preheated oven.
Bake 45 minutes,
until golden brown and puffy. Quiche will settle as it cools.
Serve at room temperature or heat and serve with a side salad.
Cover and refrigerate leftovers.
About the recipe
Snow used not just
spinach, but broccoli,
onions, ham or
quiches at Gwen’s
Gourmet, in the
Sun Center from
Maude’s is now located.
She and husband
Ted now own
Copyright © 2016 Stefanie Samara Hamblen