Spinach and Cheese Quiche

A fun guest post from my baby sister, Cat, who owns and runs The Doctor's House in Sarajevo. Why don't you hop over for a visit? I hear she's been on a cooking streak lately and the in-house guests benefit nicely! 

This quiche is my fiancé's favorite thing I cook. I'm including a simple crust recipe. Despite our mom trying to instill in us a Crisco-only pie crust mentality, I use this for all my savory pie crust needs--like quiche or chicken pot pie! Its so easy to just press it in the pan and not worry about rolling it out. Enjoy!

Spinach & Cheese Quiche

Easy Pie Crust:
1 1/2 cups flour
1/2 cup vegetable oil
1/4 cup ice water
1/2 tsp + salt

Mix ingredients, dump into pie plate, and press evenly around a 9" pie plate.

Filling:

6 medium eggs

1.5 cups whole milk - or cream if you like it rich!

Dash of salt *dash carefully if you are using a salty cheese!

Ingredients of your choice. *I like lightly sautéed spinach and crumbled feta cheese, as pictured, but really the sky is the limit here. Think bacon, sausage, leeks, peppers, zucchini, or any variety of cheese. Basically just look in the fridge and pull out what's leftover and looks tasty. 

Blend the eggs, milk, and salt for 3 minutes with a blender or whisk until fluffy. Pour half of the mixture into uncooked prepared pie crust. Layer in your ingredients of choice. Pour the remaining egg mixture on top to cover the fillings.

Bake at 375°F / 170°C for 35-45 minutes or until a knife inserted in the center comes out clean and it looses it's middle jiggle when shaken.

Eat with a smile. Serves 6-8.

Note: This is a great one to make ahead. Simply refrigerate after baking and then warm up in the oven 20 mins or so before you are ready to serve it.