Thursday, October 9, 2008

Chayote and Spinach Quiche

I'm still experimenting with Chayote in the kitchen. I tried this a couple weeks ago and while it tasted good, I wasn't completely thrilled with the texture. Made some tweaks and tried again this past weekend with much better results. I wanted to post this recipe earlier in the week, but with the home repair situation I didn't quite get to it. We were just sitting down to this meal when the lights went out Sunday night.

Chayote and Spinach Quiche

Cooking time: 45 minutes
Servings: 6

    1 Tablespoon olive oil
    1 medium onion, chopped
    ½ cup light mayonnaise
    ½ cup low fat milk
    3 eggs
    8oz shredded cheese (I used a mixture of Mozzarella, Cheddar, and Jack)
    2 chayotes, grated and squeezed dry
    1 10oz pack of frozen spinach, thawed and squeezed dry
    salt and pepper
    1 9" pie crust (homemade or prepared)

  1. Preheat oven to 400 degrees
  2. Heat olive oil in a skillet over medium-high heat and saute the onion for 15 - 20 minutes. Remove from heat and allow to cool.
  3. Par-bake the piecrust for 5 minutes. (This will help keep the crust from getting quite so soggy.)
  4. Meanwhile, in a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Fold the chayote, spinach, cheese, and onion into the mixture. Pour the mixture into the pie crust.
  5. Bake in preheated oven for 40 minutes, or until top begins to brown and the center is set.


  1. Too much green stuff for me to slip by the kids. I'd like to try it, though. *sigh*

  2. Hmmmm... Maybe we could add some green food coloring to turn the whole thing green and the veg would be less noticable?

    Put some sliced red bell pepper on top after baking, arranged like a ribbon (which they could easily pick off) and call it Christmas Quiche! Or there's alwats St. Patty's Day.