Spinach Swiss Quiche

Church potlucks are the best. Back when I was pregnant with my second son, I suffered terrible morning sickness (all-day sickness, really.) There were certain foods that I couldn’t even think about or look at. Other foods sounded so good that I couldn’t rest until I ate whatever it was that sounded good. For some reason, one Sunday morning in early June, I found Betty Strain’s spinach quiche to be The Only Food that Sounded Good. And it sounded really, REALLY good.

It’s been many years since I’ve suffered from morning sickness (thankfully!) but Betty’s quiche remains a favorite:

Betty’s Spinach Quiche

  • 1 T. butter, softened to spread on crust
  • 2 c. half-and-half
  • 4 eggs
  • 10 oz. package of frozen, chopped spinach, drained
  • 3/4 t. salt
  • 1 c. shredded swiss cheese
  • 2 T. butter
  • 2 T. minced green onions
  • 1/4 t. ground nutmeg
  • 1/4 t. pepper

Prepare crust by spreading softened butter on it. Bake for 5 minutes at 425°.

In a medium bowl whisk together half-and-half, salt, eggs until well-blended. Stir in cheese.

Saute minced green onions in 2 T. butter until onions are tender.

Thaw, drain, and squeeze excess liquid out of spinach. Stir spinach, onions, nutmeg, and pepper into egg mixture. Pour into crust.

Bake for 15 minutes at 425°. Bake an additional 35 minutes at 325°.

Let quiche sit for a few minutes on the counter to “set” the cheese.