Cheese and Spinach Quiche

Here is the original recipe that I found on allrecipes.com for Light and Fluffy Spinach Quiche. I think it's a good recipe to add or substitute vegetables and spices to still get a nice, light textured quiche. I did try to modify it by removing the mayo and using a cup of milk and though it was thoroughly cooked, it was a little watery in the pie dish. That didn't happen when I used the mayo.

Here's my version:

Spinach Quiche

1/2 c mayo
1/2 c milk
4 eggs
4 oz. shredded cheddar cheese
1 (10 oz) pkg chopped spinach, thawed and squeezed dry
1/4 c chopped onion
1 garlic clove, minced
1 frozen, deep dish pie crust
1/2 t black pepper
1 t chili powder 

1. Preheat oven to 400 degrees.
2. Thaw and squeeze dry spinach.  Layer spinach, onions and cheese in a couple layers in pie shell.
3. Mix mayo and milk then add eggs and beat. Add garlic and spices.
4. Pour egg mixture over ingredients in pie shell. Place quiche on cookie sheet or pan. Cover with aluminum foil. Bake for 40 minutes. Remove foil and bake an additional 10-15 minutes.

Substitions/Additions:

Seasonings: Could use 1 tsp. dry mustard instead of chili powder. Garlic is optional. You can also saute the garlic or onions first in a little oil on the stove.

Cheese: I used less cheese than the original recipe called for and we were fine with that, but if I was entertaining others, I would probably add more cheese.

Vegetables: You could use broccoli, fresh spinach, zucchini, or leftover veggies in the fridge, instead of the frozen spinach. Experiment!

Meat: For those who really want meat in quiche, you can add some too. The first time I made it, I added some deli ham I tore into pieces and layered with the spinach.


Kid Friendly-  My kids like eating quiche and it is the only egg dish our 6 year old daughter will agree to eat.