Spinach Quiche (of the Covered Dish Variety)
|I always looking for another "covered dish" for the ubiquitous
group suppers we're always going to. This recipe was
discovered when I wanted to spend Sunday afternoon riding the hog,
rather than slaving in the kitchen all afternoon. "It's
fine" says Richard, which means "not spectacular" but will get us
by without major criticism.
Two 10 ounce packages of frozen chopped spinach, defrosted.
- Pepperoni (remove skin, slice & quarter). About 1 cup more or
less to taste.. I 'm lazy, and buy the pre-sliced package. I
use about 1/2 a package, and nibble on the rest.
- Mushrooms (sliced) About 1 cup more or less.
- One dozen eggs
- 1 cup heavy cream
- One 8 ounce package of shredded Mozzarella cheese.
- One cup flavored bread crumbs.
- Pepper to taste (cheese & pepperoni add enough salt for our taste --
we're a low salt family.)
Cook spinach to defrost -- you don't need to overcook. Drain
well. Sauté mushrooms lightly in butter. Beat eggs and add spinach,
cheese, cream, and bread crumbs.
Lightly grease a 9" x 13" baking pan with butter. Layer on one third of
bottom, the mushrooms. At the opposite end, similarly layer the
pepperoni. Leave the center third unlayered. (I do this so
that those who don't eat meat or don't like pepperoni have a choice.)
Spoon spinach and egg mixture over pepperoni and mushrooms. Place a
row of mushrooms on top of the mushroom end, and a row of pepperoni on the
pepperoni end. Bake
about 25-30 minutes.
Serves 10, more at a covered dish supper.
26 July 2013