Looking around at my pantry, I see I’ve got a couple store-bought refrigerated pie crusts and a one-pound bag of frozen spinach, along with plenty of eggs and cheese. No milk or sour cream, one or the other of which I usually use in quiche, but there’s a little cottage cheese, as well, so hey, why not.
Quiche is one of those things that comes out well almost no matter what you do to it. This is fortunate for me, because I accidentally used dried chopped garlic from the spice rack, thinking it was onion. Oh, well, I tossed the onion in, too. Heated the spinach in a pan with a little bacon grease, the garlic/onion, and some salt and pepper. Let it cool while mixing the rest of the filling: 8 eggs; about a half pound of cheddar cheese, grated; about a 1/4 cup of cottage cheese. Added the cooled veggies. Poured into two prepared pie crusts (I couldn’t find my other round pie tin, so I did one as a square). Baked at 425°F for around a half-hour, a little longer for the one in the glass pan, until everything looked browned and the egg center didn’t jiggle.
I probably wouldn’t make it quite that garlicky in the future, but it’s savory and good, the texture is right, and the teenager loves it, so I’ll call it a success.