On Friday, January 3, 2020 at 11:34:49 AM UTC-5, Sheldon wrote:
> On Fri, 3 Jan 2020 02:45:53 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Thursday, January 2, 2020 at 7:04:05 PM UTC-5, jmcquown wrote:
> >> On 1/1/2020 9:14 AM, Gary wrote:
> >> > jmcquown wrote:
> >> >>
> >> >> Brunch, lunch or dinner... it's quite tasty!
> >> >> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
> >> >
> >> > Looks like a winner to me. What's your recipe?
> >> > You've probably posted it before but this time I'll
> >> > pay attention and save if you will post it.
> >> >
> >> I use a modified version of the recipe from Jeff Smith's first "Frugal
> >> Gourmet" cookbook.
> >>
> >> In a medium-size mixing bowl combine
> >>
> >> 4 large beaten eggs (seasoned lightly with S&P, light on the salt
> >> because the cheese is salty)
> >
> >I guess it's all in what you're used to. 6 oz of feta with all that
> >other stuff wouldn't be enough salt for us.
>
> All what other stuff, a 10 oz package of frozen spinach is not much,
> the water from the spinach, the milk, and cream will considerally
> evaporate during baking. I suggest not salting until it's served and
> tasted, that's what salt shakers are for... and each can salt their
> own to their own taste.

It's not the same when it's not cooked in. It really isn't.

> I very rarely add salt to a recipe until
> after it's cooked and tasted... about the only thing I salt is pasta
> water, and lightly. And I usually sprinkle pasta with grated
> cheese and that's plenty salty... and If I think it needs salt I'll
> add more cheese.
>

I put about half a teaspoon of kosher salt in my bowl of oatmeal
every morning. My standard for "enough salt" is considerably higher
than yours.

> And that's not a lot, two small portions or I can eat that whole
> thing...

I'd probably call the pie six servings.

> a 10 oz. package of spinach is like a lite (low cal) snack. I
> would use that 10 oz package of spinach with 3-4 beaten eggs, omit the
> milk, cut the cream in half, and swap the fehta for mozz and parm,
> perhaps some provolone. needs no salt. I may include some diced ham
> and then for sure it needs no salt... would be two meals. I'd omit
> the crust and have it on a toasted Kaiser roll. I think pie crust is
> a lot of empty calories.

Do what you please. I'll ignore all of your well-meaning but essentially
clueless advice.

Cindy Hamilton