Savory Spinach Quiche

By Ann Sullivan • March 10, 2011 • 0 Comments

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Author Notes: I have served this for over 30 years and always get rave reviews! I love it because you can serve it for breakfast, with fruit on the side, or for a light lunch & dinner with a salad. The secret ingredient in the quiche is the 3 cheese mix.
The pastry recipe was given from an elderly woman in Canada. I make the whole recipe, divide, wrap in plastic wrap and freeze for up to two months to use as needed. Always nice and flaky! - Ann Sullivan

Serves 8-10

Perfect Pie Crust

5 cups whilte unbleached flour
1 tablespoon salt
16 ounces Crisco solid
1 egg
1 tablespoon Apple Cider Vinegar

Mix together flour and salt. Work in Crisco with a pastryt blender. Crack egg into measuring cup. Add vinegar and stir well. Add enough cold water to make 1 cup. Pour into flour mixture and stir with a fork until it collects into a large ball. With hands, separate into pie size balls and wrap with plastic wrap. Use one ball for this recipe. Refrigerate the rest up to 2 weeks.

Savory Spinach Quiche

1 1/2 cup milk
3 eggs
1/2 cup cream
1 tablespoon flour
1 cup swiss cheese, cubed
1/2 cup Parmesan cheese, shredded
1/2 cup cheddar cheese, shredded
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1/2 cup onion, diced
1 1/2 cup chopped, spinach (frozen is easy)

Blend milk, cream, eggs, salt, pepper and flour in bowl with whisk. Lay pie pastry in quiche dish. Flute edges. Cook onion in butter in microwave 3 minutes or until transparent. Layer vegetables, cheeses, milk mixture 2X. Bake @350 degrees for 45-50 minutes or until set and nicely browned. Let rest 10 minutes and then serve.