Quiche fit for Popeye

The other night, I decided to cook one of my favorite dishes that my Nana would always make. Spinach quiche is a fantastic dish, easy to make, and nutritious and not very costly. When I opened my recipe box to look for the 3"x5" card that held the recipe for this glorious meal, I discovered that only the ingredients were listed, with no further instructions. Having helped both my mother and my Nana make this meal in the past was quite beneficial that night, as the only aspect of cooking the quiche I had to guess about was the cooking temperature (which, I can definitively say after cooking this, I still am unsure of).

I made some variations to what I knew the instructions would have told me, and I believe they helped the dish. I'm pretty sure the recipe calls for the frozen spinach to be defrosted in the microwaved, then squeezed of all juices and mixed with the liquid ingredients. This time, with some successful improvisational cooking under my belt, I decided to sautee some garlic with the onions that the recipe called for (both locally grown), and added the frozen spinach (organic) after those were soft. The quiche had a noticeable amount of additional moisture, but the aroma and flavor of the onions and garlic brought a new dimension to the quiche.