Quiche

Mark Bittman’s Cheese Quiche

So today, Alexander and I are on a mission.

A mission to find new clothes for him. 

But not just any type of clothes. These are “store specific”. Remember, he’s a teenager. 15, to be exact.

gulp

As he so eloquently puts it, he wants to “dress nicely”.

Let’s embrace that concept for as long as we can. 

However, there is one caveat: the closest Tilly’s is 57 miles away.

Good thing I enjoy driving….

P1000311

Cheese Quiche – adapted from Mark Bittman, How To Cook Everything

2 pre-baked 9″ pie crusts

6 eggs, at room temperature
2 cup grated white cheddar cheese
2 cups half and half, warmed
1 oz box frozen chopped spinach, thawed and squeezed dry
Small handful fresh parsley, chopped
1/2 tsp cayenne pepper
1/2 tsp black pepper
Preheat the oven to 325 degrees.

In a large bowl, combine all the filling ingredients and blend well. Place the pie pans onto a baking sheet, then divide the filling mixture between the shells. Bake for 35 minutes, or until the center is almost firm. Remove from the oven and allow to cool before slicing.

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