When I buy a large bag of spinach at the store, I never end up using the whole bag before it goes bad. So I’ve gotten in the habit of immediately putting half the bag’s contents in sandwich-size ziploc bags and into the freezer. This provides me with the exact perfect amount of spinach every time I go to make Tomato Florentine Soup, Baked Pasta, or Asparagus Spinach quiche.

Ingredients

• 1 pie crust
• 3 eggs
• 1 cup milk, cream, or a combination of milk and Greek yogurt
• 1 tablespoon butter or oil
• 3/4 cup diced asparagus
• 1 cup fresh spinach or 1/3 cup frozen thawed spinach
• 1 clove garlic, minced
• 3/4 cup shredded or finely diced cheese (shredded cheddar/jack, mozarella, chedddar, swiss)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

In a pan on stove, cook asparagus, spinach and garlic until just soft, approximately 5 minutes. Press pie crust into 9-inch pie plate. Whisk together eggs, dairy, salt and pepper. Add cheese and vegetables to pan. Top with egg mixture. Bake at 375 degrees F for 20-25 minutes.

Filed under: Category Quiche, Recipes, Vegetarian | Tags: Asparagus and Spinach Quiche,Quiche recipe,ways to use leftover spinach by No Comments »

Another delicious way to use your leftover turkey. You will get all the great flavors of Thanksgiving here in one dish.

Filling Ingredients

• 2 tablespoons butter
• 1 small Onion, chopped
• 1 stalk Celery, chopped
• 1 teaspoon spicy dry mustard
• 1-1/2 cups shredded Swiss cheese
• 1 cup button mushrooms, sliced
• 1 1/2 cups diced cooked Turkey
• 1 cup whole Cranberry sauce
• 2 eggs
• 1/2 cup evaporated milk
• 1/4 teaspoon dried sage

Walnut Crust Ingredients

• 1 cup all purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1/3 cup walnuts
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
• 2 egg yolks

For crust, pulse first 5 ingredients together in food processor until crumbly. Add eggs and pulse until dough forms. Roll out dough into a circle, cover with wrap and chill for one hour. Press crust into 9” deep, or larger pastry shell, and pre-bake for 5-7 minutes at 400°F. For filling, heat butter over medium heat; sauté onion and celery for 3-5 minutes. Add in turkey, mushrooms and cranberry sauce and stir until blended. Layer cheese, and the turkey mixture into the pie shell in two layers. Beat eggs, mustard, milk and sage together thoroughly; pour slowly into pie. Bake at 400°F for 15 minutes, then lower to 375°F and continue cooking 25-30 minutes or until set. Cover edges with foil, if necessary, to prevent excessive browning.

Filed under: Category 40 Dinner Duos, Cook Once Eat Twice, Easy Weeknight Recipes, Quiche, Recipes, Thanksgiving Recipes | Tags: leftover turkey recipes,thanksgiving recipes,turkey cranberry pie by No Comments »

This light and fluffy quiche recipe is perfect to use with any fillings. Some examples would be bacon or sausage, spinach and mushrooms, tomatoes and artichoke hearts…. you get the idea. Use this same recipe, and add whatever you choose. If you are adding vegetables, soften them in butter in a pan on the stove for about 4 minutes for best results. It is creamy while still fluffy and absolutely delicious.

Creamy Quiche

Ingredients

• 1 pie crust
• 3 eggs
• 1 cup milk or cream
• 1/3 cup parmesan cheese
• 1 cup cheddar or cheddar/jack cheese, shredded
• 1/2 teaspoon pepper
• 1/2 teaspoon salt

Heat oven to 375 degrees F. Place pie crust into pie tin, prick with fork, and prebake for 9 minutes. Whisk together eggs and milk. Add Parmesan cheese and stir to blend. Add fillings of your choice to prebaked pie crust, top with shredded cheese, and pour eggs over. Season with salt and pepper. Bake for 25 minutes, or until firm.

Filed under: Category Quiche, Recipes | Tags: by No Comments »