Thanks to Hannah Ebling-Artz for submitting this recipe!
I got this recipe from my mom’s recipe tin many years ago. Besides the fact that I love breakfast and I love spinach, this dish is great because all it involves is a bit of stirring, pouring, and baking. When done, we start eating one of the pies and we freeze the other one for later.
-2 Frozen Pie Crusts (they usually come in pack of two. I prefer “deep dish”)
-2 c. light cream/evaporated milk (1 can)
-2 c. milk
-1 t salt.
-A few dashes of pepper
-A few dashes of nutmeg (THIS IS THE SECRET INGREDIENT THAT MAKES IT DELICIOUS)
-Handfuls of washed and cut spinach leaves (or other green)
-2 c. grated swiss cheese.
Mix all of the above ingredients together and divide equally amongst the two pie shells.
Bake at 375 for 45-50 minutes. Let cool for five minutes.
*If you want to freeze one: after baking fully, put it into the freezer and let it freeze until the center is frozen solid. then wrap the quiche in plastic wrap and then foil all over. mark it with the date. eat within 3 months.
*to reheat frozen quiche: preheat oven to 350 and bake for 20-25 minutes.