Mom Money-Saving Tip 65

Spinach Quiche

Use up leftover cooked vegetables or small bits of cheese or cream cheese in Quiche.  Here’s an easy Quiche recipe that effectively uses up half an 8-ounce package of cream cheese.  It can also absorb a cup of leftover cooked vegetables.

Spinach Quiche – serves 4 (adapted from “Help! My Apartment Has a Dining Room”)  

4 ounces cream cheese 

1 baked pie crust – see here  

1 10-ounce package frozen chopped spinach 

2 scallions 

3 large eggs 

1/2 teaspoon salt 

1/4 teaspoon black pepper 

1/8 teaspoon ground nutmeg 

1 cup leftover cooked vegetables, chopped into small pieces (optional) 

Take the cream cheese out of the fridge so that it will begin to soften. 

Prepare and bake the pie crust. 

Cook the spinach according to the package’s directions (about 6 minutes).  Drain and set aside. 

Preheat the oven to 375 degrees. 

Wash the scallions.  Cut off the root tip and last 2 inches of the green parts and discard.  Cut the remaining white and green parts into 1/4-inch pieces. 

To make the filling, beat the eggs in a large bowl.  Add the cream cheese, spinach, scallion pieces, salt, pepper and nutmeg.  Mix thoroughly, making sure there are no large lumps of cream cheese.  If you want to add some leftover cooked vegetables, do it now, stirring them into the mixture. 

Pour the mixture into the pie crust and bake for 25-30 minutes, or until the filling is firm.  Remove from the oven and let cool for 5-to-10 minutes before serving.

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