If you really want to make a friend, go to someone’s house and eat with him…the people who give you their food give you their heart. —Cesar Chaviz
Hello, sweet friends….
Recently our friends mentioned they would be driving down to the coast from Eugene…
and wondered if they could stop by for a visit…
Needless to say we were excited since we haven’t had company for over a year…
With that being said…
I thought this would be a perfect opportunity to brush up on my hosting skills…
by serving lunch upon their arrival…
Here is a favorite recipe that I’ve used for years whenever I hosted a tea gathering in California…it’s a sure winner for any occasion!
(recipe from Martin Oaks Bed & BreakfastDundas, Minnesota)
“9” unbaked pie shell
10-oz package frozen chopped spinach
1 medium minced onion
5 separated eggs
1 cup milk or half-and-half cream
8-oz package cream cheese at room temperature
3/4 cup bread crumbs
1 cup grated Parmesan cheese
1/4 cup butter
1 large can mushroom pieces and stems
1 teaspoon tarragon leaves
Salt and pepper to taste
Preheat oven to 400 degrees. Have unbaked pie shell ready before beginning to prepare quiche batter. Cook spinach according to package directions; drain well. Saute onion in butter until translucent.
Beat egg yolks until light. Add milk, cream cheese, bread crumbs, and Parmesan cheese, and beat well.
Add cooked spinach, onion, mushrooms, tarragon leaves, salt, and pepper. Wash beaters, then beat egg whites until firm.
Fold egg whites into above mixture and pour into pie shell.
Bake until top is brown (about 15-20 minutes). Reduce heat to 350 degrees and bake until a knife blade inserted in center comes out clean (about 45 minutes – 1 hour)