You’ll only be able to enjoy this recipe if you don’t believe that saturated fats are bad for you. It’s yummy – especially when served with fresh tomatoes and lacto-fermented corn relish. It you add a green salad in the summer and soup in the winter, the quiche will probably last for 2 meals! The leftovers are also great eaten cold. When I was pregnant, I loved eating this spinach quiche cold.
Here’s the recipe.
- 1 pie crust
- 1/2 cup chopped onion
- 6-8 eggs (depending on size)
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- dash ground nutmeg (optional)
- 3 cups lightly packed chopped fresh spinach
- 2/3 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar, colby/jack, or pepper jack cheese
- Bake pie crust in a 450 degree oven for 12 minutes. Reduce oven temp to 325 degrees.
- Meanwhile, in a large skillet saute onion in 1 Tbsp. butter until tender.
- In a bowl, stir together eggs, sour cream, salt, pepper, & nutmeg. Stir in onion, spinach & cheeses.
- Pour egg mixture into hot, baked pastry shell. Bake in 325 degree oven 45-50 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving.