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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
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 cups 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 cups 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.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)