Thursday, April 7, 2011


My hubby LOVES quiche. If we are out at a restaurant and he spots it on the menu, he will more than likely order it. Sadly, I have never made it for him here at home. Strange, since it is an easy thing to make and I usually have all of the ingredients on hand. I had found this recipe in a Kraft Foods magazine that I used to get and pulled it out this week to try. It's a keeper and very easy! It is called Weeknight 4 Cheese Quiche but only has one type of cheese in it, so I don't quite get that. I'm sure I can remedy that next time, though.

Weeknight 4 Cheese Quiche
1 c. sliced mushrooms
1 c. chopped onion
1 pkg. (10 oz.) frozen chopped spinach, thawed, and drained *
1/3 c. Miracle Whip
1/3 c. milk
4 eggs
1 c. shredded mozzarella cheese
1 prepared pie shell (9 in.) (I made my own.)
1/4 c. real bacon bits or crumbled bacon

Preheat oven to 375 degrees. Spray a skillet with cooking spray. Add mushrooms and onion; cook 5 min. or until tender. Stir in spinach; mix well. Mix dressing, milk, and eggs until well blended. Add spinach mixture and cheese. Pour into pie shell; sprinkle with bacon bits. Bake 50 min. or until golden. Makes 6 servings.

* I learned a great trick from Rachael Ray about thawing and draining spinach because who really remembers to let the spinach thaw. Pop it in the microwave and defrost it. Then dump in in a towel, wrap it up and while running cold water over, squeeze the water out. Once it isn't so hot just squeeze until no more water comes out. It works great. I even have a special spinach towel that I use just for this because it has a nice green stain on it.

I am anxious to try this again with the same egg base but different veggies and cheese.

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