What the heck is quiche? My number one question last night after I made three of these bad boys to serve as one of our dinner entrées for the Team Red Thursday meeting we hosted at Fuchsia and Lime. If I had just said Egg Bake it would have translated better into Midwesternese. Hey, I didn’t know what quiche was until a few months ago, either. First time I read it on a menu I said, What the heck is kwitch? 
These are not your average quiches because instead of chicken eggs, I used duck eggs—huge and prehistoric looking! If I hadn’t been told which species they came from, I might have guessed pterodactyl eggs.
Spinach and Onion Quiche
Adapted from Hyvee Seasons
3/4 c. chopped spinach, thawed and well-drained
1/2 c. finely chopped onion
2/3 c. shredded cheddar jack cheese
4 large eggs
1 c. skim milk
1 tsp ground mustard
1 tbsp flour
1 tsp salt
1 tsp black pepper
Make pie crust and line a 9′ baking round, gingerly. Some people are artsy about this and do cute little pleats and symmetric wrinkles. I am proudly caveman with the quiche crust. Cute means nothing to my tastebuds, or to Team Red, fact of the matter.
Preheat oven to 350 degrees.
Combine spinach, onion and cheese in pie crust.
In a medium bowl, whisk eggs, milk, ground mustard, flour, salt and black pepper. Pour into pie crust. 
Bake 50 to 60 minutes or until knife inserted in the center comes out clean. Let stand 10 minutes before serving. Prepare yourself to answer the question: what the heck is quiche?
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Quiche is so easy. Especially if you buy a pie crust rather than making your own (but on my blog that is cheating). 5 stars for this onion and spinach and duck egg combo! KP and I eat now eat quiche for breakfast, lunch and dinner. Thanks to all who came out last night and made the kick-off of the Team Red home-host series so much fun!
Lorelei and Mike, especially, thanks for your kind words about this blog! Keep the tips coming (check out my snazzy line break in this post). Eventually I’ll get my kitchen stocked with all the proper equipment and will stop omitting recipe steps and/or inventing strange feats of chemistry and physics to circumvent my laziness and thrift. But then, what would be left to make you smile? My naivete is probably the most entertaining feature of this project. And Izzy.
I just love that your, KP and Izzy’s home now has a very aristocratic-sounding official name, like all the best estates in the world. Fuschia and Lime certainly has a fancy-pants ring to it! 😉