One important tip, make sure you squeeze as much of the water out of the thawed frozen spinach before incorporating into your egg mixture. It could cause you quiche to be a bit loose.
Overall the quiche had wonderful flavor and loaded with veggies! I decided to balance out the savory with sweet and baked it in a shortbread crust. My husband prefers the standard pastry crust but I have to say, I truly like the shortbread the best.
4 large eggs
1 1/2 c half n half
1 1/2 c shredded Swiss cheese
1 pkg frozen chopped spinach
1 pkg of dry vegetable soup mix (I used Knorr brand)
1/4 c shredded carrots
1/4 c fresh or thawed frozen peas
6 green onions chopped
1/4 tsp turmeric
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
1 pkg Lorna Doone shortbread cookies
2 T butter melted
(You can just use a premade shortbread pie crust)
Preheat oven and baking sheet to 350 degrees F.
In a medium sized bowl beat eggs with a whisk. Then incorporate the rest of your ingredients (not the ingredients for pie crust).
Pour the egg mixture into a 9 inch shortbread deep dish pie dish. (Crush 1 pkg of Lorna Doone shortbread cookies and mix together 2 T butter- press mixture into pie dish).
Bake quiche on baking sheet for 50 minutes or until center is firm.
CONFESSION- I had to bake mine for 60 minutes due to not getting all the water squeezed out of spinach.
Remove from oven and let sit for 10 minutes before cutting.
Feel free to customize your quiche to what veggies you desire.