Gee, it feels like yesterday since I went through the same ritual of running last-minute errands, and opening presents before heading to my future in-laws’ to celebrate Christmas.
John and I like to open our mutual gifts in private rather than in front of everybody on Christmas Eve.
I haven’t used my present yet but I’m already in love with it.
John bought me a beige electric blanket, the kind that comes with a control pad with a lot of buttons to adjust the temperature. Everything he buys me comes with buttons.
I think he might be trying to incorporate more technology in my life as he loves it so much—everything in his house works with remote control.
I know I will be using my heated blanket a lot—even in the summer, with the brutally cold AC in the house.
In return, I made him his favorite dish: a spinach quiche with a lot of cheese. I use store-bought pie crust for my quiche.
Sometimes I make it crust less.
I attempted to make it with a homemade crust, but John insisted it was not necessary.
Spinach Quiche Recipe
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons unsalted butter
- 10 ounces frozen chopped spinach, thawed
- Sea salt and freshly ground pepper
- 6 ounces crumbled Feta cheese
- 8 ounces shredded Swiss cheese
- 1 (9–inch) frozen deep-dish pie crust
- 3 eggs
- 1/3 cup milk
Preheat the oven to 375 degrees Fahrenheit.
In a medium skillet, sauté the onion in butter over medium heat, about 8 minutes. Add the garlic and spinach, season with salt and pepper, and cook for 5 minutes.
Mix in the Feta and half the Swiss cheese and transfer into the pie crust. In a bowl, whisk the eggs with the milk and season with salt and pepper.
Gently pour the milk and egg mixture on the quiche, poking little holes in the spinach with a fork to help the liquid penetrate. Bake for 15 minutes.
Top the quiche with the rest of the Swiss cheese and bake for 30 minutes.