Recipe: Aunt Kay’s Quiche
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
Ingredients
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
Method
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
alice13wordwalk 
The recipe sounds delicious. Thank you for sharing.
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!