Spinach Quiche With Goat Cheese and Corn

Make this anytime of the year – this one’s dressed up for December.  It is phenomenally delicious and extremely good for you.

Spinach Quiche With Goat Cheese and Corn

One pie crust (make or buy, I used spelt not wheat, hence the darker look)
3 cups cooked spinach
1 medium onion
1/2 cup frozen corn
1/3 cup goat or feta cheese
5 eggs
1/2 cup whole milk (Or enough so the egg/milk mixture is nearly at the top of the crust when you pout it in. You could use 2 %.)
1/2 tsp nutmeg
Salt and pepper

Heat oven to 350. Steam the spinach and once cooked be sure to remove as much water from the leaves as possible. Slice onion finely and saute.  (I salt both the onion and spinach as I cook them.) Mix the eggs, milk and nutmeg. Place the corn on the bottom of the pie shell, add the cooked onion and spinach.  Add the cheese. Pour in the milk, egg mixture. Add a dash more nutmeg to the top and add salt and pepper liberally.  Because the spinach is so moist, it could take about 75 minutes to cook, but test it after 60 mins.

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