Good Morning! The fog is rolling in early this morning. I hope that means the warm is overtaking the cold temperatures. It was fairly chilly yesterday with a brisk cold wind from the East. I've been wearing my spring jacket, but am not giving up a scarf or gloves just yet!
Years ago I found a recipe in a magazine for a spinach quiche. It was a recipe from Kraft called Sky High Vegetable Pie. I made it a few times, and I thought it was a hit with my family. I was soon to learn differently. My daughter was in grade 1 or 2 at the time and I was shocked, yes shocked! to read the contents of one of her school activities. It was a worksheet asking about her favourite foods etc. What was her favourite meal ... dinner. What was her favourite food ... icecream. She was fairly predictable. But the last comment was about what food she hated the most. You guessed it ... Sky High Vegetable Pie!!!
My husband and I had a laugh over this. Firstly, because we couldn't even make out what the heck she meant by Hay Sky Vechtdblbiy ... but then it clicked that she meant the Sky High Vegetable Pie! Ever since we read this, we have referred to it as High Sky Veggibilly Pie instead. It's just what you do, right?
My son loves this pie because it's a dish he and I took over to my parents' house for a luncheon visit with them. It was one of the last times we did this, so it holds special memories for him.
Anyway, I showed you a photo of this yummy quiche a couple of posts ago, and thought I'd share the recipe today. Just a word of warning. The last time I made this in the springform pan, the egg leaked out of the pan because I didn't have quite enough stuffing packed into the bottom. I ruined the pan because I couldn't get the baked egg off ... and believe me, I tried! I think next time I will make it in a quiche pan (which I have to now buy).
High Sky Veggibilly Pie
1 pkg Stove Top Stuffing Mix (make the 6-serving size - 3 cups)
1 egg, lightly beaten
1 onion, chopped
1 tbsp butter
1 280 g pkg frozen, chopped spinach, thawed & well drained
2 cups Mozzarella cheese, shredded
1/2 small red pepper, cut in strips
5 eggs, lightly beaten
2 tomatoes, sliced
Prepare stuffing as directed on package. Stir in 1 egg. Press into greased 8-inch springform pan or pie plate to form crust.
Saute onion in butter until tender. Remove from heat; stir in spinach. Sprinkle half the cheese over crust. Top with half the spinach, then peppers. Sprinkle with remaining cheese and spinach. Pour remaining eggs over all. Top with tomatoes. Bake at 400F 40 - 45 minutes, until set.
This would also taste great using asparagus instead of spinach. I added about half a cup of chopped almonds to this too.
Thanks for stopping by today!