Day 10 – Spinach Quiche

We used the recipe below, except no muenster cheese. Instead, we substituted sharp cheddar, colby jack, and feta.

SPINACH QUICHE
Small onion, chopped, 2 1/2 ounces
1 tablespoon butter
10 ounces frozen chopped spinach, thawed drained well
5 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon pepper
12 ounces muenster cheese, shredded

Sauté the onion in butter until tender. Add the spinach and cook until all the moisture has evaporated. Put the cheese in a greased 9-10″ pie plate. Add the spinach mixture and gently mix into the cheese. Beat the salt and pepper into the eggs; pour evenly over the cheese and stir to combine all of the ingredients. Bake 350º for 30 minutes until set.

Makes 6-8 servings 

SPINACH QUICHE
Small onion, chopped, 2 1/2 ounces
1 tablespoon butter
10 ounces frozen chopped spinach, thawed drained well
5 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon pepper
12 ounces muenster cheese, shredded

Sauté the onion in butter until tender. Add the spinach and cook until all the moisture has evaporated. Put the cheese in a greased 9-10″ pie plate. Add the spinach mixture and gently mix into the cheese. Beat the salt and pepper into the eggs; pour evenly over the cheese and stir to combine all of the ingredients. Bake 350º for 30 minutes until set.

Makes 6-8 servings

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