Apart from a hearty soup or stew, chicken or turkey pot pie, or creamy mac & cheese, I find quiche to be a really great, warm, easy to eat, easy to make comfort food. I think the common link of comfort foods is softness. Something you can savor and hold on your tongue without changing the consistency or the taste. Quiche is like that.
I’ve adapted this over the years, but the original recipe that I started with came from The Kitchen Survival Guide by Lora Brody. We bought this book when we first got married, and it was wonderful for teaching all the kitchen basics that neither of us knew anything about.
After putting either a non-stick spray or greasing the (8×8 or 9×9 square glass) pan with butter, there are different bases that can go on the bottom of the quiche. The original recipe called for bread. During Passover, I’ve used two layers of matzo, and just last week, I used two layers of Ritz crackers. So be creative, and use what you and your family enjoy.
I’ve also mixed all the ingredients and poured them over the base and I’ve layered each ingredient and then poured the egg mixture over. I think I prefer the layered version.
Put diced or chunked onions on the base. (1 onion)
Cover the onions with the cheese. I like cheddar, monterey jack, colby jack, mozarella. Any of those individually or any of them mixed with each other. (Use about 8oz. of cheese or how much you like.)
Put spinach over the cheese. If you use the frozen box of spinach, drain it well. You can use the whole box.
Combine 8 eggs (the original recipe called for six), 2 cups milk, 1 tsp. salt, 1 TB pepper. (You can add 2 tsp. garlic powder if you like that extra flavor and/or 1 TB dill weed).
Mix with a fork or whisk.
Pour over the layers.
Put the quiche in the refrigerator for one hour.
After one hour, put into an oven preheated to 325° and bake for 40 minutes. If you like the top a little more well done, you can leave it in for another five minutes or so.
Serve hot with salad or biscuits (or any bread/roll that you prefer.)