Recipe of the Week: Spinach Quiche

This recipe is from the Better Homes and Gardens cookbook.  You know, the iconic red-and-white checkered one.  My mom has had a copy of it for longer than I can remember.  Then my younger sister got a copy and it got wet and some of the pages got ruined so she gave it to me and got a new copy.  I don't use the book nearly as often as my mom did (she didn't have Pinterest, after all) but it's still my go-to cookbook when I know what I want to make but don't already have a favorite recipe for it.

Anyway,  Rock had never had quiche when we got married and so I made this for him.  Actually, when I said this is the recipe from the book, well, it's not quite the same.  Over the years I've made some changes to make it cheaper/more convenient for me.  I made it right out of the book that first time.  Now he gets this version and he's never noticed the difference.  The kids really like it too.

Spinach Quiche

1 pie crust
1/2 chopped onion
6 slices bacon, chopped
8 eggs
1/2 c sour cream
1/2 c milk
1/4 t salt
1/8 t pepper
dash ground nutmeg
3 c lightly packed chopped fresh spinach (in a pinch, I'll use 2 cups frozen)
1 c shredded mozzarella
Line crusts with foil and bake in 450 oven for 8 min. Remove foil and bake 4-5 min longer.  Reduce oven  to 325.  Cook onion and bacon in skillet.  Drain.  Beat eggs in bowl.  Add next 6 ingredients.  Add remaining ingredients.  Pour into pie crust.  Bake at 325 about 45 min or until knife comes out clean.  Let stand 10 min before serving.

Enjoy!

Korrina

Mandarin Spinach Salad

I went to a dinner at the church the other night where they served soup, salad and rolls. Since there are so many people in our family, we are usually asked if we want to take home some of the leftovers and that night was no exception. I went home with a gallon of taco soup, three-fourths of a bag of tortilla chips, a gallon bag half-full of shredded cheese, and another bag full of this salad plus the dressing for it.

I absolutely fell in love with the salad! When I fed the leftovers to my family the next night, they loved it too. So I'm sharing the recipe with you. I'm not sure who's it is but if I figure it out, I will let you know. Since I've never actually made this, I'm not sure of the amounts but I'll do my best to guesstimate and you can adjust according to your needs.

So here goes:

Mandarin Spinach Salad

3 cups romaine lettuce- torn into bite-size pieces

3 cups fresh spinach leaves

1 can mandarin oranges- drained

1/2 cup slivered almonds

1 cup shredded mozzarella cheese

1 red onion- cut up

1/2 lb mushrooms- sliced

8 oz bacon- cooked, cooled and cut into bite-size pieces

lemon poppyseed dressing

Toss everything together in a bowl and serve.

Notes:  I'm thinking this recipe will make enough salad for about 4 people as a main course.  Of course, I could be way off as I am used to cooking for twice that many.  

When I make this for my family, I plan on just setting out all of the ingredients separately and letting everyone decide what they want in their salad- everyone wins!

I love the lemon poppyseed dressing on it but Rock and Eli prefer a raspberry vinaigrette.

This photo is actually of the day-old leftovers so it doesn't look quite as nice but it was still delicious!  (And it has the raspberry dressing instead of the lemon.)

Enjoy!
Korrina