Easy Spinach Quiche, for Mondays

I was a day care baby too. We lived in Dallas when I was born, and my parents both worked downtown, where my dad's company sponsored a day care center (which was supposedly really awesome).

I went here until I was 3, and Martha until she was a little older than 1. We moved to Memphis a few months after her birthday (where my brother was born a year later...the only natural-born Tennesseean among us), and my mom stayed home with us after this.

Legend has it that at our Dallas day care, on the lunch menu every Monday was quiche. As you can imagine, I don't remember exact details (different varieties of quiche? same every week?), but I do know that my mom continued the Monday Quiche tradition looooooong after we left Dallas and grew up in Memphis.

This is my mommy's recipe, a simple favorite, adaptable in many ways. One of those recipes that hasn't quite been transcribed or referenced in written form too many times--she can make it from memory.

Spinach Quiche

- 1 prepared pie crust

- 1 10 oz pkg frozen chopped spinach, cooked per package directions and patted dry

- ham/turkey/bacon, optional

- onions (half of an onion? however much yo ulike), chopped

- 1 1/2 cups of cheese

- 3 eggs

- 1 1/4 cups half and half 

- 1/4 tsp ground mustard

Cook spinach according to package directions, drain and pat dry. Sprinkle cheese in the bottom of rolled-out pie crust (I spray the pie plate with Pam before pressing the crust in). Cook the onions in a smidge of olive oil, add bacon if you want it and cook until crispy. Let cool and sprinkle on top of cheese (or you can cook onions, then shred some ham or turkey and spread it over onions/cheese...whatever you like). Spread/sprinkle half of the spinach on top of onions. Whisk eggs with half & half and ground mustard, and a little salt and pepper. Pour on top of spinach/veggie mix. Bake for 50 mins-1 hour in 350 degree oven.

Note: this recipe is for one quiche but my mom usually makes two at a time since the recipe only takes half of the spinach in the package, and since there are 2 pie crusts per box. Easily doubled!

This is a very adaptable recipe--yesterday, we only had whole milk and heavy cream on hand, so I used a little under 1 cup of whole milk and the rest heavy cream and it turned out great. Also, I just use whatever cheese I have on hand. It doesn't need a meat in it either, to have good flavor. 

It's Monday...make some quiche for dinner!