spinach quiche, corn relish & cherry tomatoes

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


  1. Bake pie crust in a 450 degree oven for 12 minutes. Reduce oven temp to 325 degrees.
  2. Meanwhile, in a large skillet saute onion in 1 Tbsp. butter until tender.
  3. In a bowl, stir together eggs, sour cream, salt, pepper, & nutmeg. Stir in onion, spinach & cheeses.
  4. 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.