I am a huge fan of quiche. I could eat it for breakfast, lunch, and dinner! My favorite is spinach quiche with cheddar cheese, but you can make so many different variations of quiche by using different vegetables and cheeses. I used to be intimidated by quiche, but it is extremely easy to make.
Note: this recipe is for my Pyrex pie pan that is labeled .75L on the bottom, so you may have to adjust the amounts for a larger pan.
- 1 pie crust
- 4 eggs
- 3/4 to 1 cup milk
- 1 cup grated cheese (or approx 4oz – I often use a half block of Cabot cheddar)
- 5 oz frozen spinach (half block of frozen spinach like the one below), or fresh spinach (but saute to remove moisture)
- salt & pepper
Preheat oven to 350 degrees F.
Pre-bake pie crust for about 5 minutes (poke pie shell with fork)
Stir fry fresh spinach until limp, then chop coarsely and squeeze dry. Or, defrost frozen spinach and press to remove liquid.
Combine spinach with eggs, milk, and salt/pepper. I do this in a large measuring cup to make sure that I don’t exceed the size of my .75L pie pan, and I usually add the milk last so that I have a little leeway as far as not overfilling the pie.
Pour mixture carefully into your pre-baked pie shell.
Bake pie for 30-40 minutes until the pie is set and turning golden.
Allow to cool slightly before serving. Enjoy!