"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Cathy's Spinach Quiche, by Cathy Calder Jarman, is from Calder Cuisine,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cathy Calder Jarman Added: Wednesday, October 5, 2005
1/2 c. swiss cheese, diced 3/4 c. (or to taste) cooked spinach, rinsed with water squeezed out 4 slices bacon, cooked and crumbled 1 1/2 c. evaporated milk 3 eggs, beaten 1 T. white portion of a green onion, sliced 1 uncooked deep dish pie shell dried parsley paprika
Mix all ingredients together and pour into the deep dish pie shell. Sprinkle with parsley and paprika. Bake at 375 degrees for 45 to 50 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.