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Spinach-Cheddar Quiche

From Athens Locally Grown

<p>We have 5 kids, ages 15 down to 1 year and they <span class="caps">ALL</span> love this meal. You know that says a lot when you can get all the kids to agree on something! Hopefully your family will enjoy this as much as ours does! The original recipe calls for half-and-half but I have found that evaporated milk makes a great (and less expensive) substitue. Also, the original recipe uses frozen spinach &#8211; I always use fresh and have never had a problem.</p>
Source: Family Feasts for $75 a Week (page 121) (Entered by Ted Miller)
Serves: 6

4 large eggs lightly beaten
1 1/4 cups half-and-half OR evaporated milk
1/2 cup mayonnaise
2 Tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon ground nutmeg
1 medium sized onion, chopped
1 10 oz package frozen chopped spinach, thawed and squeezed dry (or use fresh)
1 cup shredded Cheddar cheese
1 9-inch Deep Dish unbaked pie crust (or make your own)

Step by Step Instructions
  1. Preheat oven to 350.
  2. Whisk together eggs, half-and-half, mayonnaise, flour, mustard, salt, pepper, and nutmeg. Add onion, spinach and cheese; mix thoroughly.
  3. Pour mixture into prepared pie crust; bake until the filling is set and the top is golden brown (about 55 minutes).