Quiche: Real Men Eat it Too!

A hen is only an egg's way of making another egg. ~ Samuel Butler 

I've always liked quiche.  I'm not sure if you're noticing a pattern here but I'm a fan of anything that's quick and easy and that you can put "stuff" in or on.  Quiche definitely falls into that category.  It's a great way to use up leftover veggies or that bacon from the breakfast you cooked on Sunday morning.  Tonight I made one with frozen spinach and the rest of the sausage I had leftover from the quesadillas I made during the week.  It took me no time to make, even with a crust from scratch and quiche freezes well and reheats nicely so, if you like to do your cooking for the week on the weekend, this will be a nice addition to your repertoire.

Crust

1 cup all purpose flour
1 tsp salt
1/4 cup olive oil
1/4 cup ice water (water from the fridge dispenser will work)

Preheat oven to 350.  Stir flour and salt together with a fork.  Whisk oil and water together to thicken before adding to flour mixture.  Mix everything together with a fork and then press into a 9" pie plate or quiche dish.  Add toppings and bake until done. About 35 mins.

Spinach & Sausage Filling
4 eggs
1 cup half & half (use milk if you don't have any)
3 oz NY Style Aged cheddar, grated (you can use just about any cheese you like)
3 oz Gruyere
5 oz frozen spinach, thawed and pressed to remove water
1/2 cup cooked crumbled sausage (or bacon)

1/2 tsp nutmeg
1/2 tsp cayenne (adjust to taste)

Mix grated cheese, spinach and sausage together and place in uncooked pie crust.  Beat eggs, half & half, nutmeg and cayenne together and pour over spinach mixture.  Place quiche in oven and cook at 350 until crust is golden brown and center is springy, about 30 minutes.