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Spinach Custard or Quiche

From Lynne Wilson

Preheat oven to 350°F


1½ lbs. fresh spinach, untrimmed (1 pound trimmed)
½ lb. bacon ( or ¼ cup cooked, chopped ham)
4 eggs
1 cup light cream
⅓ cup milk
½ tsp. salt
⅛ tsp. cayenne pepper
2 tsp. onion, finely minced
1 cup lightly packed shredded Swiss cheese


Wash and trim the spinach. Place the wet leaves and a large pot and cook over medium heat until the spinach wilts. You should not have to add more water. Drain, squeeze as dry as possible with your hands, and shop. You should have about 1 cup of chopped spinach

Cook the bacon until crisp and crumble. Set aside. Beat the eggs, cream, milk, salt, and Cayenne pepper together in a large mixing bowl with an eggbeater or wire whisk. Stir in onion, cheese, chopped spinach, and bacon into the egg mixture and mix very well. Fill the pie shell or buttered casserole with the spinach mixture. Bake at 350°F for 40 to 45 minutes or until the custard cups and a knife inserted in the center comes out clean.