Spinach QuicheFrom WHITE CEDAR INN
12" quiche pan, or adapt ingredients to fit whatever pan you have (See? Already it's difficult!)
10 large eggs
1/2 bag frozen spinach, thawed & water squeezed out (bag size approximately 12-16 ozs)
3 oz plain, non fat yogurt
6 ozs (give or take) shredded Mexican-style cheese blend (add more or less to taste)
salt (to taste)
pepper (to taste)
Tabasco sauce (to taste)
Half n Half (buy a pint and put the rest in your coffee)
Sargento Taco- seasoned shredded cheese
In a large bowl, mix eggs, spinach, yogurt, Mexican cheese, salt, pepper and Tabasco sauce. Now for the tricky bit...add Half n Half until the mix is the consistency of a thick soup. (This could be 4-8 oz.) Pour into lightly buttered 12" quiche pan. Sprinkle with Taco-seasoned cheese. Bake at 350 degrees for 50 minutes or until center is cooked but before sides are scorched.
If it's not exactly what you remember when you serve it up at your house, keep in mind you were on vacation, someone else was cooking and you were having a wonderful time! You can always come back and watch Rock in the kitchen!
Mini quiches: you can use the above recipe to make mini quiches. Use your favorite crust recipe or cheat, like I do, and use Pillsbury's roll out dough. With a 2" diameter drinking glass I got 18 mini crusts from one roll out dough (you do need to re-roll the dough to get that many). The recipe above will make about 72 mini quiches. Perfect for a casual get together. We served them cold.