Our chickens are finally reaching laying age! We’re at a point where six or seven of our chickens are laying each day. The egg stand isn’t set up yet so a fair amount of the eggs are getting sold and delivered. But we still have a ton for our own use! When the containers start overflowing it’s time for a quiche.
Someday I hope to have all of the ingredients from home, or at least most of them. This year though the garden didn’t go well and a cow is still out of reach. For now. But here’s how I make my Spinach Quiche! Enjoy!
Spinach Quiche
Servings
6
servingsPrep time
30
minutesCooking time
1
hour10
minutesIngredients
deep dish pie crust
5 eggs
1 1/3C heavy cream
1/8 tsp ground nutmeg
1/2 tsp garlic salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne pepper
4 oz smoked gruyère block
8 oz frozen spinach, thawed and patted dry
Directions
- Preheat oven to 400 degrees F and thaw frozen pie crust.
- Poke a fork into the bottoms and sides of the crust repeatedly. Bake the crust for 10 minutes and remove from oven.
- Lower the temperature to 325 degrees F.
- In a medium bowl, combine eggs, heavy cream, nutmeg, garlic salt, black pepper, and cayenne pepper. Whisk ingredients together.
- Place the pie crust on a baking sheet to make transferring it to the oven easier.
- Grate 4 oz of gruyère and add it to the pie crust.
- Spread the towel dried spinach over the cheese evenly. (Break up clumps)
- Pour your egg mix over the spinach, minding the crust edge.
- Bake the quiche at 325F for 50-55 minutes until it is set and the top is starting to turn golden brown.
Notes
- Smoked gruyère was the favorite with my family. A cheese mix, pre shredded or other cheese also works.
- To freeze for later, let the quiche cool. Wrap it in plastic wrap and foil and freeze. Thaw in the fridge 24 hours before reheating. Remove the plastic and reheat at 300F with the foil over top.