i used freshly ground whole wheat flour, but you could use store bought too:
(i use non-fat plain greek yogurt)
love love love using fresh spinach from our garden!!
here’s a tip about cheese that i’m learning. i’ve mentioned it before, but i’ll mention it again. i noticed with packages of pre-shredded cheese that there are ingredients listed that i don’t recognize. so i have been opting to buy blocks of cheese and grating it myself with the grater attachment on my food processor. i cannot tell you the difference in taste!!! its actually kind of scary how much better it tastes! also…i’m learning that any cheese that you buy that is not white has been colored. so we are choosing to buy only white cheeses.
bake that bad boy at 375 degrees for 30-40 minutes, or until middle is set.
this is the creamiest, moistest (is that a word??), most flavorful quiche i’ve ever tasted.
here’s the recipe card for you:
and i’ll include this one too. we try to keep all these ingredients on hand for a quick, go-to meal. in other words…we end up making this often!! i promise it takes no more time than making a box of Kraft, and you eliminate all the extra stuff you don’t need! and it tastes even better! trust me! smallest crazies approved!!
i found this recipe here, but slightly adapted it. we originally tried it with sharp cheddar and with freshly ground whole wheat flour, unsifted, and by golly, we couldn’t stomach it. but making a few small changes made it perfect for our tastebuds!! i would recommend using a form of soft wheat berries if grinding yourself, and make sure you sift! (i’m sure the way the original recipe is made is excellent, but since we don’t use store bought flour, i don’t think it turned out the way it was supposed to. and we usually like sharp cheddar cheese, but for some reason, it just didn’t work for us in this particular recipe.)