>Bonnie Waller
>It?s sort of an eyeball thing, you know. Prepare your crust and depending on whether you are doing an 8? or a 9? or a deep dish crust, adjust the stuff.
For the spinach I use frozen CHOPPED spinach which I have allowed to thaw but have not cooked. OR sautee just a little bit to break it up. Squeeze the moisture out of it, then break it up into bits again. About a half cup of mushrooms-either canned and drained, or fresh, sliced is nice. Put spinach and mushrooms next in crust and place the sauteed onions & bacon bits or ham .
For the custard use 3-4 well beaten large eggs (maybe even 5 if you used a deep dish crust), then use either up to 2 cans of evaporated milk or a combination of half n half with evaporated.
>Mix the eggs and milk and season. I use Mrs. Dash salt free seasoning, then a little salt or Accent. Add a dash or two of Nutmeg if you like. Pour over the other ingredients and sprinkle a little grated Swiss cheese. Top with slices of Roma tomatoes.
Bake at 375? for about 15 mins.; Then turn down to 350? until a pick comes out clean and the custard is golden brown. This should take about 45 minutes.
** -- It is best to let it sit for 30 mins. before serving to allow the custard to set up.
-- It is even better the next day..
** -- Another great variation, our favorite, in fact is to use the same stuff in the way of the egg custard, but to fill it with chunks of salmon (we do this with leftover pieces of broiled salmon filets), 1 inch pieces of slightly blanched asparagus spears, onion, and again the Swiss cheese. (Cheddar is okay if you are doing a ham and broccoli quiche, but cheddar is just a greasier cheese so I prefer the Swiss). Wow.
Sounds good. Wonder if I
>can come up with a Quiche combination using leftover turkey and Cranberries, hmmmm?
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 pie plate (706g) | ||
Recipe Makes: 1 | ||
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Calories: 1488 | ||
Calories from Fat: 808 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.8g | 120 % | |
Saturated Fat 31.3g | 156 % | |
Monounsaturated Fat 35.3g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 1692mg | 521 % | |
Sodium 1366mg | 47 % | |
Potassium 839.7mg | 22 % | |
Total Carbohydrate 113.5g | 33 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 108.1g | ||
Protein 57.4g | 82 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1488
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