It was one of those days when I didn’t have anything planned for supper. Like always I started looking to see what I could use to make a meal out of. There was a open package of spinach that I used for another meal in the freezer and some bit and pieces of ham. In the refrigerator was a small amount of cheeses in open packages that needed to be used up before they molded. There was plenty of eggs and whole milk. In the vegetable crisper I found a tomato and a open box of premade pie crust. The was just one and that was all I needed for a Quiche. Quiche made from odds and ends can be a wonderful thrown together supper.
Sometimes you just have to throw things together and trust your cooking skills for it to come out right. Most of us cook that way without a recipe but it can get a little tricky with baked goods. Quiche can be like that because you want it to set up nice and there is no way you can taste your way through the process.
Here some rules of thumb that you need to remember.
- It takes 2 or more eggs.
- Minimum of 1 1/2 cup of milk depending on the size of pie pan you have. A 9 inch pie will take a little more than a 8 inch pie.
- Make sure your vegetables are all thawed out. You can do that in a microwave if needed. Frozen vegetables have extra water hidden in them that will make your pie runny and soggy. Drain them good.
- If using meat, cook it first. Throw in a little chopped onion to caramelize with the meat. Drain any fat off.
- Grate the cheese you are using. Most cheeses go well in this type of pie. A combination of different ones can give the pie a little punch. It is also a good way to use up leftover cheeses.
- Beat eggs and milk together with seasonings. Use a light hand with the seasoning because you have a delegate egg custard and cheese that you don’t want to over power. Ham. sausage and bacon already have plenty of salt.
- Layer the vegetables, meat and cheese on the uncooked pie shell. Then pour the egg mixture
- I chose to slice the tomato thinly on top and finished off with a sprinkling of a little bit of the cheese I saved to do that with.
- Bake it in a preheated oven at 350 degrees for about 40 minutes until a knife inserted in the center comes out clean.
All you need to do is make a salad or warm up the soup to go with the quiche. Finish off with some canned fruit or maybe a fruit salad.
Basic Spinach Pie
1 uncooked pie shell
- 1 box frozen spinach thawed and drained
- 1 cup cooked meat (ham or sausage)
- 1/2 cup chopped onion
- 1/2 cup chopped red or green bell pepper
- 1 cup grated cheese
- 2 eggs
- 1/2 cup milk ( 1/4 cup for 8 inch pie)
- 1/2 teaspoon dried parsley
- salt and pepper to taste
- 1 tomato sliced thinly
Preheat oven to 350 degrees.
Saute onions and peppers with meat until tender. Add spinach, salt, pepper and parsley. Continue to saute to dry up moisture in spinach. This will keep your pie from being soggy. Beat egg and milk together. Add half spinach mixture to bottom of pie shell. Layer half of grated cheese on top, then layer the rest of spinach mixture on that. Sprinkle with the rest of the cheese on top. Pour egg mixture over the filling and top with sliced tomato. Bake at 350 degrees for 45 minutes or until crust is light brown and filling is set. Cool slightly and serve.