Spinach Quiche

A 5-month baby who has a 7 o'clock bed time means dinner parties are nearly impossible. Sunday brunch is now more my speed. This quiche recipe is a relatively healthy way to start the week.

1 (whole wheat) pie crust

1/2 sliced green onion

8 beaten eggs

1/2 c. light sour cream

1/2 c. 2-percent milk

1/4 t salt

1/4 t black pepper

1/4 t coriander

2 t dried parsley

3 c. chopped (fresh) spinach

2/3 c. shredded mozzarella cheese

1/2 c. Swiss cheese (or another cheese, I used Rhinette Alpine)

Preheat the oven to 450 degrees. Roll out the pie crust for a 9-inch pan. Place the dough in the crust, trim and flute the edges if you wish. Line with foil, and use pie weights (or pinto beans) in the center to make sure the crust does not rise. (Do not prick with a fork or your crust will leak.) Cook for 10 minutes. Remove from the oven. If the crust is not fully cooked, bake for 1-2 minutes without foil. Turn the oven down to 325 degrees.

While the crust is cooking, beat the eggs. Combine with the sour cream, milk, salt, pepper, coriander and parsley. Stir in the cheeses. Add in the vegetables and pour into the hot pie crust. Bake (at 325 degrees) for 45 minutes. When it is done, the quiche will be solid and a knife will come out clean.

If you can't do a quiche without meat, add in 1/2 c. crumbled bacon or finely chopped ham with the cheeses. Serve with sliced tomatoes.