I got this 'way back in 2002 from Judy McCracken, a friend of many years. Her husband started school with my husband, and they've been buddies ever since. Judy and I came along later in the story.
This is a "Cook's Recipe." One that assumes you have enough kitchen experience to fill it out on your own.
Judy's Spinach Quiche
2 10-oz pkgs of spinach (or 4 c fresh)
1 c chopped onion
1 tsp basil
1 T chopped garlic
1/2 tsp oregano
2 T chopped parsley
1 c grated cheese (your
choice--I like Gruyere)
1 t salt
3 eggs
1/2 tsp pepper
Pie crust (I use Pillsbury frozen)
Preheat oven to 375 degrees.
1. Cook veggies in butter, onion and garlic. (It's good with chopped broccoli or zucchini, too.) (Make sure the veggies are well-drained-- almost dry--before you cook them.)
2. Add spices. (You'll have to experiment with amounts--I'm just guessing
here)
3. Remove from heat. Beat the eggs and add them, and the cheese. Mix well.
4. Bake in pie crust until toothpick comes out clean--usually 25-30 minutes.
