OurCanada Bed and Breakfast Hosts - and - Kiwi Bed and Breakfast Hosts Recipes

This is really great for vegetarian breakfasts as it's quite substantial. Don't serve with any meat...it's not needed. It's also handy to keep the ingredients on hand in case you find out the night before, "Oh, by the way...." We serve it with a fruit course, and - on the same plate as the quiche - three thick, fried tomato slices (coated with bread crumbs/paprika/garlic/parmesan/S&P/chopped basil) and garnish with a sprig of basil.

Spinach Quiche

4 oz light cream cheese, softened
3 large eggs
10 oz box frozen chopped spinach, thawed and squeezed dry
1 cup grated Cheddar cheese
10 oz can sliced mushrooms, drained
¼ cup chopped green onions
½ teaspoon salt
1/8 teaspoon grated nutmeg
½ cup cream
1 unbaked 9-inch pie shell
grated Parmesan cheese

Beat cream cheese and one egg in bowl. Beat in remaining two eggs, one at a time.
Stir in next 7 ingredients
Turn into pie shell. Sprinkle with Parmesan. Bake on bottom shelf, 350F about 45 minutes till knife inserted in centre comes out clean. Serves 4.

Jean Pare, Company's Coming, Breakfast & Brunches

The night before: Drain mushrooms, put in bowl. Add grated Cheddar, chopped onions, and seasonings. Put a plate on top of bowl, grate Parmesan into plate. Take spinach and pie shell out of freezer. Count out eggs, check cream. Go to bed.

Rog & Jim
Toronto Downtown Bed and Breakfast

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Glenda had this comment to append to this recipe:

"...also want to say with the above Spinach Quiche I make the same but use feta cheese too and it is great, really great, I sprinkle cheddar on top and do it all night before. Cook the crust a bit, mix all in food in processor and put in Tupperware in fridge.
In the morning, pour egg mix in crust, sprinkle the cheddar, pop in oven. I also substitute spinach with swiss chard when in season."

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