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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I got this recipe a few years back on and have been making it since. The recipe makes two pies so I will often freeze one for later or take one to work with me. I have reduced the amount of cheese considerably and also mix up the recipe a bit by using whatever I have on hand. Serving size is for one quarter of a pie. Enjoy! Ingredients:
2 (9 inch) pastry shells |
4 eggs, beaten |
12 ounces evaporated milk |
1 teaspoon dry mustard |
1 teaspoon salt |
1 dash cayenne pepper |
10 ounces spinach, thawed and drained |
10 green onions, sliced (one bunch) |
1 cup swiss cheese, grated |
1 cup cheddar cheese, grated |
Directions:
1. Heat oven to 350 degrees.
2. In a medium bowl, beat eggs with evaporated milk, dry mustard, salt, and pepper.
3. Add the spinach, green onions, and cheeses. Stir well until combined.
4. Pour half the mixture into each prepared pie crust.
5. Bake for about one hour or until the top is golden brown and the center of the quiche is firm.
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