Spinach Quiche

Spinach Quiche
Dorcas Annette Walker

Can it be that Thanksgiving is only a couple of days away? Not that I want to put anybody into a panic mode, but time seems to fly faster every time I turn around. This year instead of having Thanksgiving at our house we will be with our daughter and her family in Nashville. I quickly discovered over the years of moving hither and yon with my husband in the ministry that it isn’t the place, festive decorations, or even a superb meal- although all those things are nice- that make a holiday truly special. A perfect celebration is when I can spend it with close friends and family members. I truly am blessed to have so many friends. One of the biggest fringe benefits in writing a cooking column- besides getting to spend time in the kitchen and experiment with food- is getting acquainted with so many folk, who tell me that they read my column faithfully every week. I’ve met fans while buying yarn for a project, in the hardware and fresh produce departments of a store, while checking out, through emails, out on the street, in the hospital, and even pumping gas into my car. It doesn’t matter what the circumstance just let two cooks get their heads together and there is an instant connection. This year as I give thanks for all my blessings you, my fans, are also at the top of my gratitude list. I hope that each of you will have a wonderful Thanksgiving.

Holidays also mean lots of extra cooking. While baking why not whip up a healthy Spinach Quiche and pop it into the oven too? My Spinach Quiche is ideal for a brunch, excellent heated up in the microwave for a quick lunch, or eaten as a light supper. Some make it without the crust; add cream cheese or yogurt for a creamier texture. You could also include chopped onions, chives, or peppers to spice it up. No matter how you make a Spinach Quiche it is a delicious quick and easy meal. Preparation time for my Spinach Quiche is ten minutes (not counting baking time) and this recipe serves six.

Spinach Quiche

8 large eggs
1 c milk
½ tsp salt
¼ tsp ground pepper
pinch of ground nutmeg
1 c shredded Swiss cheese
1 pd frozen spinach thawed

In a medium-sized bowl beat the eggs, milk, salt, pepper, and nutmeg until smooth. Fold in the cheese and spinach. Pour into a deep dish 9-inch pie crust. Bake at 350º for forty-five minutes until puffed and the center is firm. Serve warm!

Weekly tip: To thaw out frozen spinach, put into a colander and run under hot water. Squeeze out excess water. You can save the spinach water to make soup or use it as soup stock!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcasannettewalker@gmail.com For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.webs.com