Recently I had a couple of girlfriends over, and we cooked a few things from the blog (I won’t go so far as to call it a “lesson”, more like rambling + drinking + food). We made a big batch of creamy spinach artichoke dip, which doesn’t make much of an appearance in my house until every Sunday during football season. I had almost forgotten how good it is, especially since you can use so many different kinds of cheese. But after the girls left, there was half a bowl of the stuff, and no one left to eat it. The next morning, I realized I had a frozen pie crust and eggs - why not use the leftover dip as filling for a quiche?
(Here’s a picture of the spinach artichoke dip.)
So that’s what I did. I layered some of the cold spinach dip on the bottom of the pie crust, whisked 6 eggs with 1/2 cup of whole milk, and baked it for about an hour at 350 degrees. It was perfect. During football season, I might have to start making double batches of the stuff to be sure I have leftovers for this quiche.
Mon, Aug 3, 2009
Breakfast