Spinach Quiche
River Ranch Fresh Foods
3 tablespoons olive oil
1 cup diced onion
2 cups sliced mushrooms
1⁄₃ cup water
6 cups coarsely chopped
River Ranch spinach
4 large eggs
1⁄₃ cup milk
Salt and pepper
6 ounces crumbled
feta cheese
1 9-inch pie crust
Preheat oven to 375°F.
Heat oil in a sauté pan over medium heat.
Add onions and sauté for 10 minutes. Add
mushrooms and sauté for 5 minutes.
In a saucepan, combine water and spinach;
cook over medium heat until wilted. Drain in
a strainer and squeeze out all moisture.
In a bowl, beat eggs and milk until smooth.
Add salt and pepper to taste. Stir in the
spinach and the onion/mushroom mixture.
Blend in cheese. Pour into the pie crust;
cover the edges with foil.
Bake for 35 minutes. Remove the foil, then
bake an additional 5 minutes to brown the
crust. Makes 8 servings.
Wild Alaskan Salmon Quiches
Morey’s
1 cup toasted bread cubes
1½ cups shredded mozzarella
2 portions Morey’s
Seasoned Grill Salmon,
cooked and flaked
¼ cup chopped red
bell pepper
¼ cup chopped green
bell pepper
12 large eggs
1 medium Roma tomato,
cut into 6 slices
2 tablespoons grated
Parmesan cheese
3 green onions, sliced
Salt and pepper
Preheat oven to 375°F. Grease a 6-cup jumbo
muffin pan.
Place a single layer of bread cubes in each cup.
Add the following to each cup, distributing
evenly: some of the mozzarella and all of the
salmon and bell peppers. Top with remaining
mozzarella. Make an indentation in the center
of the cheese to form a well.
In a bowl with a pouring lip, beat eggs. Pour
very slowly into each well, letting the egg
distribute itself until the cup is full, without
overflowing. Top with a tomato slice, Parmesan
and green onions.
Bake for 25 minutes, or until a knife inserted
in the center comes out clean. Remove from the
oven and let stand for 2-3 minutes.
Serve immediately. Add salt and pepper to taste.
Makes 6 servings.
