A festive and filling quiche that can be served throughout the holiday season.
By Jerri Green
By now if your house is like mine, the stockings are hung by the chimney with care, the tree has been decorated, and a few presents may have even been purchased. If you are also like me, your to do list seems to be growing as the days til Christmas are dwindling. That means I like to make meals I can eat on for days. This Christmas quiche is just that sort of thing.
- 1 pie crust
- 4 eggs
- 1 cup of shredded cheddar cheese
- ⅔ cup of cream
- ¼ quarter of a cup of roasted red peppers
- 1 cup of spinach
- drizzle of olive oil
- salt, pepper, and nutmeg to taste
- Roll out the pie crust.
- Preheat oven to 350 degrees.
- Spray a pie pan.
- Roll out crust.
- Press crust into the pie pan and fold the edges to make them thick and chunky.
- Saute the spinach in the olive oil with a bit if salt.
- Finely chop spinach and red pepper.
- Add with other ingredients in large bowl and mix.
- Pour into crust.
- Bake at 350 degrees for about 45 minutes - just until the crust is golden brown.
Jerri Green is a vegetarian that lives with and loves a self-proclaimed carnivore. She makes meals work for everyone while juggling the mounting demands of motherhood. Nothing fancy but always fresh, she draws on her southern heritage to bring satisfying food to the table each and everyday.