On Friday, January 3, 2020 at 7:22:35 PM UTC-5, Sheldon wrote:
> On Fri, 3 Jan 2020 13:15:43 -0500, jmcquown >
> wrote:
>
> >On 1/3/2020 12:46 PM, Cindy Hamilton wrote:
> >> 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 don't know why he's bringing up pasta. Everyone knows pasta water
> >needs to be salted.
>
> Ten ounces of frozen spinach is about 4 servings
> of Gerbers/Beechnut for a one year old.
> Whenever frozen veggies are on sale I'll buy two ten ounce packages of
> each... to us one ten ounce package of veggies is one serving,
> especially spinach. After cooking a ten ounce package of spinach is
> barely 3/4 cup. Frozen veggies are mostly H2O. We eat most veggies
> raw, raw spinach is great in a salad. About the only frozen veggies
> we buy are corn and peas. Fresh greens are available all the time.
> especially in winter... if no spinach we'll buy collards.
It's a quiche. More than 10 ounces would make it a pile of spinach
dressed with a little custard.
I'd expect to eat a slice of quiche with a salad or another vegetable.
Cindy Hamilton