"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

Spinach Quiche Recipe

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This recipe for Spinach Quiche, by , is from The Iron Order Maidens Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mischief Mother Chapter


1/2 c Butter
3 cloves garlic, chopped
1 small onion, chopped
1-10oz pkg frozen chopped spinach, thawed & drained
1-4.5oz can mushrooms, drained
1-6oz pkg herb & garlic feta cheese, crumbled
1-8oz pkg shredded cheddar cheese
1-9in unbaked deep dish pie crust
4 eggs, beaten
1 c milk
salt & pepper to taste

Preheat oven to 375
In medium skillet, melt butter over medium heat. Saute garlic & onion in butter til lightly browned. Sitr in spinach, mushrooms, feta cheese and 1/2 c shredded cheddar cheese. Season with salt & pepper. Spoon into pie crust.

In medium bowl, whisk together eggs & milk. Pour into the pie shell allowing egg mixture to thoroughly combine with spinach mixture.

Bake in oven for 15 minutes. Sprinkle top with remaining cheddar cheese and bake an additional 35-40 minutes until set in center. Allow to cool 10 minutes before serving.




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