Tuesday, May 1, 2012

Spinach Quiche

I had a friend over for lunch today so I wanted to make something that was easy to make that could be done somewhat ahead of time.  I decided to have quiche with a small side of Caesar salad.  Also had a pitcher of water with mint and wedges of lemon.  Fresh mint in water is very refreshing.

Spinach Quiche
1 tablespoon butter
1 onion, chopped
1 - 10 ounce package frozen chopped spinach, thawed, well drained
1 - 9 inch refrigerated pre-made pie crust (makes it quick this way)
1/2 cup monterey jack cheese, grated
1/2 cup parmesan cheese, grated
5 eggs
1/2 cup cottage cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon nutmeg
1/8 teaspoon dill weed
Preheat oven to 375 degrees Fahrenheit.  
Melt butter in skillet over medium heat, add onion and cook until soft.  Add spinach and stir until spinach is dry, about 3 minutes.  Cool slightly.  
Sprinkle both cheeses over bottom of pie crust.   Top with spinach mixture.  Beat eggs, cottage cheese, salt, pepper, nutmeg and dill weed in a large bowl to blend.  Pour over spinach.  Bake until filling is set, about 50 minutes.   Cool slightly, cut into wedges and serve.

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