Youngest daughter called last evening. Her family is working on getting more healthyvariety in meals and trying to become a little more frugal. Aren’t we all?

Yesterday’s menu included cooked spinach,  something new at least for the kindergartener and preschooler. Small servings were placed on the plates and all were encouraged to ‘try, a bite.’

The two older boys managed to eat a few bites each, but not the younger ones. When being told the story, I had to admit, I anm not a fan of cooked spinach. It was served at home when I was growing up and there was just something about it. The more I chewed, the bigger the bite seemed to get and the texture was something my mouth could not get around! I can eat a few bites now, if it has vinegar or hot sauce on it, but not much.

The only way I can actually ‘eat’ spinach is raw in a salad or in a quiche typw dish where it is well disguised!

Spinach-bacon quiche ala Paula Deen

  • 6 large eggs, beaten
  • 1 1/2 cups heavy cream
  • Salt and pepper
  • 2 cups chopped fresh baby spinach, packed
  • 1 pound bacon, cooked and crumbled
  • 1 1/2 cups shredded Swiss cheese
  • 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.