Monday, December 14, 2020

A Taste of Home

The cinnamon buns were frozen I must admit but they came out just fine and saved me a ton of pain for not having to knead dough. Six more to go from the bag of Schwan's product. I just started ordering some items for home delivery. We shall see if I continue ordering. 

No "fails" yet. 

The quiche is my own recipe and a tried and true delicious meal. (I omitted mushrooms this time.) We consumed half last evening and the other half is in the freezer. This dish freezes very well and warms up again successfully when the mood strikes. The majority of my photos were blurry because of the steam fogging my camera lens. What you see is the best I could get.
please click on image to view larger

Spinach Quiche

  • 1 Prepared pie crust
  • 1 (10 oz) box frozen spinach
  • 8 oz fresh mushrooms, sliced
  • 1 teaspoon minced garlic (or chopped roasted)
  • 4 large eggs
  • 1 cup whole milk
  • 1/3 cup grated parmesan cheese
  • 1 cup shredded cheese (I used x sharp cheddar )

Preheat oven to 350F degrees. If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you prepare the rest of the ingredients.

Place sliced mushrooms in a skillet coated with 1 teaspoon olive oil or nonstick spray, add the garlic, and a sprinkle of salt and pepper. Turn the heat on to medium-high and sauté the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet, about 6-7 minutes.

While the pie crust is pre-baking for 8 minutes, whisk together the eggs, milk, and parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.

Blot and squeeze the rest of the water out of the thawed spinach. After 8 minutes, remove the pie crust from the oven and spread spinach on top. Add the cooked mushrooms and shredded cheeses. Pour the egg mixture on top. If desired, sprinkle the top lightly with more parmesan cheese and/or salt and pepper.

Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. Allow to cool for 5 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes very well, up to 2 months.


  1. You fix a lot of quiche...and I wish I could dine with you two for thise meals, I LOVE it!!!

  2. This looks yummy. Thanks for the recipe.