**Update on quiche - I used 1/2 chopped onion and 1/2 chopped bell pepper. It was good! There were TONS of veggies in it, and the egg spilled over the side a bit. But, I did make it all fit in a 9-inch crust!
I have a good friend named Gwen. We met in seminary. We grew up about 15 miles from each other, attended college 2 hours from each other, but never met until adulthood. Gwen and I have been through a lot of life changes together. Through thick and thin, she has been a good friend to me. Though we live over 500 miles apart, our friendship that began 8 years ago is still going strong.
A year or so after I met Gwen (who lived with Jana who I met at orientation), she introduced me to Jennifer and Mayeli. They all worked in the library together. We enjoyed eating lunch or dinner, and playing games. Throughout my time in Texas, I became close friends with these three girls. They are all amazing women, Christians, and friends. Oh, and they are all married. I'm the only one who is not.
Several weeks ago I went to Gwen's house, and the four of us were reunited for the first time since I moved. Gwen made a quiche and salad for dinner, and we laughed and talked and played our dirty word game, Linkity. Despite the fact that I was on the verge of coming down with a terrible chest cold…it was an amazing time!
In honor of my lovely hostess and dear friend, Gwen…I am posting my version of the spinach quiche she made. It was fantastic! I’m also passing a long a salad dressing recipe that she gave me. I was going to make this for my brother last week, but he’s not a fan of quiche…so…this is going to be my Dancing with the Stars finale dinner meal. Sounds like a winner, eh?
Miss you Jenn, Gwen, and…Mayeli!
1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1.5 cups sliced mushrooms
2 Roma tomatoes, chopped
1 (6 ounce) package crumbled feta cheese (Garlic & herb flavor if you can find it)
1 cup shredded Cheddar cheese
1 unbaked deep dish pie crust (9 inch)
3 eggs, beaten
1/2 cup milk
salt and pepper to taste
Italian seasoning to taste
Directions: Preheat oven to 375 degrees. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, tomatoes, feta and 1/2 cup Cheddar cheese. Season with salt, pepper and Italian seasoning. Pour mixture into pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Bake for 20 minutes and remove from oven. Sprinkle top with remaining Cheddar cheese,
and bake an additional 30 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
Spring Poppy Seed Salad
1 bag spring mix salad
1 can mandarin oranges or 1 cup sliced strawberries
1 cup crumbled feta cheese
red onion slices
Poppy Seed Dressing:
1/2 cup sugar
1 tsp. dry mustard
1 tsp. salt
1/3 cup cider vinegar
3/4 cup light olive oil
1 tsp. poppy seeds
1 tsp. sesame seeds
Directions: Prior to dinner, mix all salad dressing ingredients in a small bowl and refrigerate for 1-2 hours. For dinner, mix all salad ingredients in a bowl and toss with dressing, or serve dressing on the side.