Got Spinach?

We are still getting greens, including spinach, here in North Carolina. In fact, I had a couple pounds in my outside fridge getting mighty close to being seaweed. I needed to use it and QUICK!

I determined to use it in quiche, but not having time or the inclination to make a bunch of pie crust, I opted for a different approach. Instead of making the whole quiche, I mixed up the filling and just froze that. Now, when I'm ready for quiche all I have to do is thaw the filling, pour into a fresh crust, and bake!

So here's the recipe I used:
4 eggs
1 c half and half
4 c. of fresh spinach
1/2 c of swizz cheese, grated
salt and pepper to taste
Slightly wilt spinach by steaming for 5 minutes. Squeeze out any excess water. Cool slightly.Whisk eggs until blended, then add half and half and whisk further. Stir in cheese and spinach. Pour mixture into freezer bag (this is easiest if you set your bag in a deep bowl). Squeeze out excess air and lay on a flat surface to freeze. (I put my bags onto a cookie sheet and put that in the freezer.

Once frozen I removed the cookie sheet and the bags are flat and store nicely.) I made 3 batches of this and can't wait to try it out!What are some of your favorite spinach recipes?