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Permalink Spinachy tomatoey cheesy quiche

Ingredients

3 large eggs or 1 cup of egg substitute
1/4 cup of half-and-half
Salt and pepper to taste

1 small dense potato (like Yukon Gold), cubed
2 stalks of celery, cubed
1/4 cup of onions, chopped
1/2 cup of canadian bacon or ham
1 or 2 cloves of garlic, minced
Salt and pepper to taste

1/2+ cup of cheese
3 hard roma tomatoes, diced
1 bunch of spinach, boiled and drained

2 deep dish pie shells (or just make your own if you're crazy)

Directions

  1. Preheat oven to 350 (That's 167 celsius for you weird metric people).
  2. Mix eggs and half-and half in a bowl. Add salt and pepper to taste. Set aside.
  3. In an ungreased pan, heat celery, potatoes (or any other hard and or/starchy vegetable) and canadian bacon (or whatever you have lying around) until the celery is tender.
  4. Drain, return pan to stove, add garlic, salt and pepper.
  5. Pour half of the mixture into each pie shell. Add tomatoes, spinach, and cheese. Top with egg mixture.

    Here's a tip. Put the pie shells on the oven rack before you pour the egg mixture on. They tend to fill to the top, and it's a lot easier to maneuver this way.
  6. Bake for, oh, I don't know... 45 minutes or so? Tell ya what. When it smells really good, go check it. If it looks done, it probably is. Just poke it in the middle with a knife.

Makes 2 big ass pie o' quiche

Posted by Jennifer on May 4, 2003



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