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SPINACH QUICHE

1 piecrust
1 10-ounce package frozen cream spinach
8 ounces Jarlsberg or Swiss or Montery Jack cheese, shredded
1/ 2 pound of bacon cooked and drained, (optional)
1/ 2 cup mayonnaise
1/ 2 onion, chopped or 3 stalks of scallions, chopped
3 eggs

1. Oven 400 degrees.
2. Prick the piecrust with a fork and then bake for 10 minutes. Remove to cool.
3. Cook frozen cream spinach in a small pot of water till thoroughly thawed and warm.
4. Squeeze the cream spinach in a medium bowl. Add all other ingredients except shredded cheese. Beat well.
5. Leave a small hand palm size of cheese to sprinkle on top of quiche to the side and then add the rest of the cheese to the mixture. Mix well
6. Pour mixture into cooled piecrust.
7. Bake 40-45 minutes. Cool 15 minutes before slicing. Serves 6 to 8.
5. ENJOY – Easy to freeze, easy to please!

Quiche is a great dish that dares to be different. It is a dependable dish, and I like that I can switch up this recipe in so many ways. I never just make one quiche; why make only one when you can double the pleasure!
Spinach quiche is the one you will surely want to serve often. If I have fresh spinach available, I will sauté it and, depending on the amount, add it to a package of creamed spinach. I mention optional cheeses to use, because the spinach quiche tastes good with a variety of cheeses. I have used either onions, scallions or omitted onions. You can make this so many different ways. It seems to be foolproof; mine always come out of the oven moist and flavorful.
This spinach quiche recipe was given to me years ago by my good friend and neighbor, Laurie. Laurie and her husband, Charlie, are great cooks. We have broken bread many times together over the past 29 years. Laurie and I always seem to be sharing food, recipes, etc.
If either needs something in the middle of cooking, we help each other out and share what we have. As much as we enjoy cooking, we have large quantities of items available at any given time in our pantries. I store extra food items in my hallway pantry and on shelves in the garage. In this economy it pays to watch the sales and stock up on what you can. There is nothing worse than being heavily into cooking or baking only to realize that you need 3 eggs for a recipe and there are only 2 in the fridge. I will start calling my closest neighbors, starting with Laurie. If she isn’t home, I continue my search for that one egg — anything to avoid actually getting in the car and driving to the closest grocery store.

Any person who loves to cook knows exactly what I am talking about. Heaven forbid if I don’t have the essential food items at all times ready to use, whether cooking or baking. This is a passion for me, just like an artist who becomes inspired to paint only to discover that the last paint tube is empty! You get crazy when you have to stop and then start again. Come on, cooks everywhere, you know what I am saying here? Please tell me you can relate.
When preparing a quiche or any recipe, don’t run out of your cooking essentials. But if you do run out of something, don’t forget, “a friend in need is a friend indeed”, and I hope they have what you need!