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Recipe: Aunt Kay’s Quiche

February 5, 2014


NOTE:  As a follow-up to my posting “A Collage of Aunts” (January 29, 2014), I am now sharing with you a recipe which my aunt from California shared with my sister about twenty years ago.  Through these years, my sister has made this recipe many times; and I, too, deem the recipe delicious. 



Aunt Kay’s Quiche




one nine-inch unbaked pie shell

three or four slices of Swiss cheese

fresh spinach (enough to make one layer, as noted below)

one-fourth cup fresh mushrooms (sliced) or one small can sliced mushrooms (drained)

one cup cubed (cooked) ham or small pieces of (fried or microwaved) bacon

one baked potato, diced

one-fourth cup chopped onion

one-fourth cup feta cheese (optional)

four or five eggs

one cup Half and Half (cream) or milk

one tablespoon sour cream

one tablespoon flour

salt and lemon pepper

one-half cup shredded cheddar cheese




1.  Preheat oven to 350-375 degrees.


2.  Place slices of Swiss cheese on bottom of unbaked pie shell.


3.  Atop the Swiss cheese, layer all or your choices of the following ingredients:  spinach, mushrooms, ham or bacon, potato, onion, and feta cheese.


4.  Mix until well blended:  eggs, Half and Half or milk, sour cream, flour, salt, and lemon pepper. 


5.  Pour egg mixture into pie shell.


6.  Top with shredded cheese.


7.  On the middle rack in your oven, bake quiche at 350-375 degrees for 45-50 minutes or until golden brown.  (When a knife inserted into the center of the quiche comes out clean, the quiche is done.)


8.  Cool for five minutes; then, slice and serve.


Bon appétit!

Alice Massa


Post-script:  If you would like a pretty cherry recipe during this month of February, please refer to my post of February 22, 2013, for the recipe “Cherry Holiday Squares.” 

            Thanks again to my sister for proofreading recipes for me.

            Thanks to all who commented on “A Collage of Aunts,” the memoir which I posted last Wednesday.


February 5, 2014, Wednesday




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  1. The recipe sounds delicious. Thank you for sharing.

  2. This sounds great! I like the idea of baking a potato, which one would more likely have on hand, rather than the traditional frozen hash browns. Thanks as always, Alice!

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