Aunt Lola's Quiche Recipe

I went on a long quiche-making kick this fall. Quiche every weekend! But it took some time to perfect the process. Search the internet for quiche recipes and you'll find hundreds of widely varying opinions on the ratio of eggs to milk/cream to crust. Here's what I ended up with.


Aunt Lola’s Quiche Recipe

2 frozen pie crusts (deep dish)
1 dozen eggs
3 cups half & half
1 bag baby spinach (or any other combo of veggies, bacon, etc.)
1 brick shredded Swiss cheese (approximate)

1. Heat spinach in large saucepan, stirring often, until wilted. Roll in paper towels to wring out extra moisture.

2. Beat eggs. Beat in half & half.

3. Pour egg mixture into pie crusts. Drop in spinach and cheese (I usually use about a half a brick of cheese for each pie. I just go until the pie crusts are getting full).

4. Bake at 350⁰ for 45 minutes or until knife inserted in center
comes out clean. Let stand 10 minutes before cutting.