This is my go-to recipe when I don’t want to engage my brain about cooking. I’ve been making it so long, I’m sure I could do it while asleep! I’ve long since forgotten where I got the recipe, but I’m guessing it was from Kraft because in the beginning I always used Cracker Barrel cheese.
The ingredients and instructions below are the originals but over time they have varied based on what I’ve had in the house. Cheese – most times I use sharp cheddar as the base, but I like a mix; so I’ll swap in monterey jack, or colby, or whatever. People in my house don’t like swiss, but I would totally try with swiss. As stated above, bacon is in or out depending on whether I have any or if I feel like cooking it.
Sometimes 1 full cup of milk is too much and the quiche is wet, as a result I start with 3/4 cup and add as needed. I’ve used bagged, unthawed spinach and it still worked! I’ve also substituted broccoli and asparagus. And finally cooking time: generally I never go over about 45 minutes-but ovens vary so check early and go from there. It’s a great, easy, tasty recipe. Enjoy!
- 1 ready-to-use refrigerated pie crust or frozen pie shell, thawed
- 2 cups shredded sharp cheddar cheese
- 2 Tbsp. flour
- 1 10 oz. pkg. frozen chopped spinach, cooked, well drained
- 1 cup milk (I’ve used skim to whole – take your pick)
- 2 eggs, beaten (I use large)
- 3 slices bacon, cooked, crumbled (optional)
- 1/2 tsp. salt
- Dash pepper
- Preheat oven to 350°F.
- If you use a refrigerated pie crust line a 9″ pie plate with crust; crimp edge. If you are using a frozen pie shell, just thaw in tin and you are ready to go!
- Toss cheese with flour in mixing bowl. Mix in rest of ingredients. Pour into crust.
- Bake 1 hour or until knife inserted in center comes out clean.
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