Thursday, July 1

Hopie's Spinach Quiche

Hopie's Spinach Quiche

I got this recipe from the late Sis. Hope Deluna. When I was about 12, I tagged along with my grandparents to her house one night after church for some late night refreshments. She served this quiche along with some iced-tea, and I asked her for the recipe. (I was cooking full meals long before that age. Cooking has always been a favorite hobby of mine!) When she gave me the recipe it was titled "Annie's Quiche". I do not know who "Annie" was, so I have changed the title in honor of Sis. Hope. She was such a sweetheart!

Hope you enjoy!

1 roll Ritz crackers, crushed fine

Grease a deep dish pie pan/tart pan. (If your pan is shallow, this recipe will make two.) Line pan with cracker crumbs, pressing them around edges and on bottom to form crust.

4 oz. colby & monterey jack cheese-grated  (I substitute various cheeses depending on what I have on hand.)
1/2 white or yellow onion, sauteed
1-10 oz. pkg. frozen spinach - cook, drain, and set aside to cool
2 tbsp. all purpose flour

Mix the above 4 ingredients and press down evenly in pie pan on top of cracker crumbs.

3 eggs
3/4 cup milk
3/4 tsp. salt

Mix the above 3 ingredients with a whisk. Pour mixture over other ingredients in pie pan.

Bake @ 325F for 35-45 minutes, or until center rises and is "set". (To test this, use oven mitts to pick up pan from out of oven, and tilt very slightly from side to side. If the center of the quiche appears firm and does not move, it's "set".)

Optional: Fry 4 strips of bacon until crisp, and crumble over quiche 10 minutes into baking. (We don't eat pork, we I either use beef or turkey bacon.)

Another option: Sometimes I sautee' 1/2 cup of diced mushrooms in with my onions. It's a good addition if you don't intend to top with bacon. (This will increase the volume of your quiche, so make sure your pan is big enough.)

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