This recipe should also be known as “How I get my kids to eat super-food greens with zero complaint.”
Rather than buy a lot of lettuce, I like to keep spinach on hand. It’s so much more nutritious, and can be used as the base of a delicious salad, slapped on a sandwich, or chopped into itty bitty pieces and hidden in all sorts of things like meatballs, marinara sauce, or quiche. Today, let’s chat quiche.
Spinach pie is what we called it when I was growing up, and it was one of my favorite dinners. I’m honestly not sure if my mom even put egg in it. I just remember spinach, yogurt, and crust which doesn’t sound terribly appetizing, but I loved me some crust so I would have eaten pretty much anything you put in it.
It turns out my son hates crust. The first time I made quiche I tore a nice flaky extra piece off for him and offered it as a sort of bribe to get him to love quiche. He refused it; turns out he hates crust. I was offended by a two year old. But for him, stick egg and cheese together and offer him some dip-dip (ketchup) to…well…dip it in and he’s in, so quiche started out on strong footing anyway. And now I get to eat my crust AND his crust!
This summer I found myself with a bounty of homegrown kale and Swiss chard. I didn’t have much idea what to do with it, and wasn’t really sure why I’d planted it in the first place other than I felt compelled to grow food this year and had no plan. I’ve made tons of salads and tons of kale pesto sauce to freeze, but finally I realized that kale and chard were perfect substitutes for spinach in quiche – and even more super as far as super-foods go! The results were delicious.
I’m using store bought frozen pie crust. I’ve tried my hand at crust in the past and I’ve been very disappointed in the outcome. I need to keep working on this, but I’m not there yet, stop judging me.
Note! This is a double recipe so I can make two pies at once and freeze one for a wicked easy dinner in the future. It’s my gift to future me, and now to you! To freeze, I bake the extra pie below the one we’ll be eating (it doesn’t get quite as baked that way) let it cool, wrap in Saran Wrap and then foil, and place in the freezer. To eat, take out the freezer in the morning, let thaw in the fridge, and bake another 15 minutes at 275 til heated through.
I use canned salmon for this, but the options are really endless. My pantry has been stocked lately with king salmon canned by my husband’s cousins in Alaska. I’ve also used leftover salmon from the night before. If salmon isn’t your thing, substitute for bacon and mushroom. Or ham and Swiss. Or go vegetarian and throw in broccoli with he greens. Or breakfast for dinner and keep it egg and cheese. Endless options.
- 2 Frozen Pie Crusts
- 9 Eggs
- 3/4 Cup of Milk
- 1 Large Onion
- 4 Cups Chopped Leafy Greens
- 2 Cups Grated Cheddar
- 14.75 oz Canned Salmon
- Garlic Powder, Turmeric, Cumin, Salt to taste
Prick the crusts with a fork and place them in a 350 degree oven for 10 minutes. Dice the onion and sauté in olive oil seasoned with salt until soft and translucent. In your KitchenAid stand mixer mix the eggs, milk and seasonings until evenly incorporated. Add the cooked onion, greens, cheddar and salmon and mix on low until evenly incorporated. Pour into pie crusts, bake at 400 degrees for 10 minutes and then 350 degrees for 25 minutes or until center is firm. Serve and enjoy!
Isn’t that the easiest recipe ever?!