Aside from being a silly pun, the name of this recipe comes from the fact that you can make it up as you go. I have substituted the spinach in this recipe for leftover broccoli or other vegetables, and I’ve also included leftover cubed ham when I didn’t need a vegetarian dish.
What you need:
- 1 9-inch pie crust (store-bought or homemade)
- 5 eggs, divided
- 1 c. shredded cheese (my first choice is Swiss, also like Italian blends)
- 10 oz. frozen chopped spinach, thawed and drained
- 1/2 c. heavy cream
- 1 medium onion, chopped
- 2 T. olive oil
- 1/2 t. nutmeg
- 1/2 t. salt
- 1 t. pepper
- 12-inch skillet
- small and medium mixing bowl
- pastry brush
- measuring cups and spoons
- 9-inch pie pan
- pie crust cover or aluminum foil
- pie drip catcher or baking sheet (optional)
- clean kitchen towel (for draining spinach)
Time: 20-30 minutes prep, 35-40 minutes baking
Freezeable: Yes. Bake fully, then cool completely. Wrap in foil. To serve, defrost and bake for 30 minutes.
Multiplying the recipe: Mix batches separately, or else the spinach mixes unevenly
Quiche and Make Up:
Preheat oven to 375F. Beat one egg in a small bowl. Roll out pie crust on lightly floured counter and fit into pie pan. Crimp edges. Brush bottom of crust with egg wash.
If you want a crisper crust, weigh the middle of the pie crust down with pie weights or another pie pan. Bake the crust now for 20 minutes while preparing the filling.
Heat olive oil in skillet over medium-high heat. Add the onion and sauté until slightly browned, about 5-6 minutes. Add spinach and stir. Turn off heat.
In medium mixing bowl beat eggs, cheese, cream, salt, pepper, and nutmeg. Add the spinach-onion mixture and stir.
Pour into pie crust. Place on baking sheet or pie drip catcher (to prevent overflow mess in oven) and bake 35-40 minutes until egg is set and knife in center comes out clean. If the crust is pre-baked, add aluminum foil around the edges of the crust or pie crust cover to prevent burning.