SPINACH AND TOMATO QUICHE

Dinner tonight:

Quiche. Fresh spinach and fresh tomatoes with lots of cheese and lots of other goodies. Had a friend over for dinner unexpectedly and, thankfully, it was enough food and WONDERFUL for eating. This was a great recipe, though I would reduce the amount of liquids that it had--it took a little too long to bake.

1 crust
1/2 onion, diced
a bunch of spinach
a little less tomatoes, diced
3 eggs
1 cup heavy cream
1/2 cup milk
pinch nutmeg
salt and pepper
lots of cheese (I used monterey jack this time, would definitely do again)

Saute onions until brown.
Beat together eggs, cream, milk, nutmeg, salt, and pepper. Leave on the counter until ready to use it.
Add onions, spinach, tomatoes, and cheese. Mix well.
Bake in oven at 350 F for 35-40 minutes or until cheese is brown on the edges and middle is not jello-y.

Original post: http://sugareverythingnice.blogspot.com/2009/12/spinach-quiche.html



Helpful hints I learned from today's ventures:

1. 180 C = 350 F (about)

2. 10 ounces of frozen spinach (the amount in the frozen package at the grocery store) is the same as 1.5 cups of fresh cooked spinach. 1.5 cups of cooked spinach is 1.5 POUNDS of fresh spinach. So when I say "a bunch a spinach" put in more than you would think necessary. It all cooks down.

3. For dessert, I made zucchini muffins. One of these posts I'll put the whole recipe online so that it will be saved forever. But for now... They came out incredibly burned on the bottom. I haven't burned anything in years, so I was quite surprised. The only thing I could think of was that, obviously, I left them in too long, or I didn't clean the pan out enough after the last batch I made. And so the oil was left in the bottom and burned the muffins? I'm not sure. But with the amount of zucchini I have, I can easily just make another batch.