Now for a quick return to the classic American dishes with which I grew up. As a child, I was not a fan of spinach except when prepared by my mother in the form of a spinach-cheese quiche. This is her recipe.
- 4 eggs
- 1 can of cream of mushroom soup
- ½ cup light cream
- 1 cup of shredded cheese (cheddar or swiss)
- 10 oz of frozen chopped spinach
- 1 unbaked 9-inch pie crust
Before you start, be sure to preheat your oven to 175°C. Also, prepare the spinach by thawing and squeezing out the moisture with a heavy paper towel. For the next step, using a whisk, beat the eggs in a medium bowl until they are foamy. Gradually add the soup and cream, mixing well.
In the pie crust, sprinkle the cheese and then the spinach. Depending on your oven, you may want to prebake your pie crust a bit to prevent it from getting soggy. After adding the cheese and spinach, pour in the soup mixture. Sprinkle some nutmeg on top.
Now, place the pie in your oven for 50 minutes or until the centre is set. Let it cool for 10 minutes before cutting and serving. You should get six healthy slices out of this recipe.
Enjoy! And be sure to check out our collection of American cookbooks at the 2AD Memorial Library.