Friday, March 4, 2011


So, it finally happened for me the other day. I've been waiting for it to happen. I've heard other people swear that it happened for them. I thought it had happened for me once or twice before this, but I wasn't really sure. But it finally happened for me and I am sure of it. I finally cooked something really incredible without a recipe. And, after almost ten years in the kitchen, I finally feel like I really know how to cook on my own.

Here's how it happened exactly. I had some left over creamed spinach, but who wants to heat up left over creamed spinach? I don't care how much you love creamed spinach, it's not something you eat reheated. Blah.

So, I thought to myself, "What can I do with this? Is there anything I can do with this?" And, it just came to me. Just like that! All the years of experience paid off in that one moment. I decided to mix it into a quiche. Somehow I just knew it would work perfectly.

And, upon studying quiche recipes on Google, it turns out that what is in a batch of creamed spinach is just about the same thing that you find in a quiche (minus the eggs and just a little more milk and whatever other ingredients, like bacon and cheese and tomatoes, that you may or may not want in a quiche to suit your taste).

But anyway, I added some eggs and some milk (little by little) and then some feta cheese (cause that goes with garlic and spinach and onions in Greek food all the time) and I poured the mixture into a premade pie crust (after I defrosted it and put it in a glass pie pan, of course) and I baked it till a knife in the middle came out clean and Viola! I made one of the best quiches that I've ever even tasted! And, I did it without a recipe!!!

So, I am happy to tell you that if you ever have some left over creamed spinach, you can add it to a quiche the next day and have yourself a beautiful meal.

Here's the recipe. (I made it up myself.)

Approx. 1 1/2 cup leftover creamed spinach
Approx. 1/2 cup milk
4 eggs
Approx. 1 cup feta cheese

Mix all this together and then pour this into a premade pie crust. (The kind of pie crust that you find in the grocery store where they also sell the premade biscuits. You have to follow the directions on the box, but basically you just thaw it out, unroll it and then press it into a pie pan.) Bake this at 425 degrees for about thirty minutes or until a butter knife inserted in the center comes out clear.

Serve it with fruit for breakfast or salad for lunch. Yum!

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