Prep 10 mins
Cook 1 hr
I got this recipe a few years back on mrbreakfast.com and have been making it since. The recipe makes two pies so I will often freeze one for later or take one to work with me. I have reduced the amount of cheese considerably and also mix up the recipe a bit by using whatever I have on hand. Serving size is for one quarter of a pie. Enjoy!
- 2 (9 inch) pastry shells
- 4 eggs, beaten
- 12 ounces evaporated milk
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 dash cayenne pepper
- 10 ounces spinach, thawed and drained
- 10 green onions, sliced (one bunch)
- 1 cup swiss cheese, grated
- 1 cup cheddar cheese, grated
- Heat oven to 350 degrees.
- In a medium bowl, beat eggs with evaporated milk, dry mustard, salt, and pepper.
- Add the spinach, green onions, and cheeses. Stir well until combined.
- Pour half the mixture into each prepared pie crust.
- Bake for about one hour or until the top is golden brown and the center of the quiche is firm.
This is delicous and easy to make. I used fresh spinach for a more rustic look and folded the edges of the pie crust over the quiche. The flavors all meld very well in this recipe. Thanks for posting Heidi.