Mewaw was my wife Mary’s mom, Laura May Senn. She was a great lady of the south who reminded me of both my mom and my Mammaw. Sadly, she passed away just before Thanksgiving in 2007. Our whole family and all who knew her miss her dearly.

From the first time we met she accepted me as one of her own. This is an honor I will always be proud of. Having always felt that I lost my mom way too soon, Memaw was an answered prayer. I guess you could say I got to come home again.

Once she knew that I was a vegetarian, she was ever vigilant to make sure that there was something special for me at Sunday dinners. She also took great care to make things differently for me if they could be made meat free. Memaw watched out for me, which included great care that even the utensils that touch meat did not touch things that were vegetarian. It is hard not to cry when I think of the great kindness and love that she showed me, which was her way to treat the world as well. I am most thankful for the time I was blessed to know her and always will be.

This recipe represents one of my favorites from the many things she cooked. It was adjusted from a bacon and cheese recipe that the whole family loved. Imagine how special it felt to have a quiche special made for you. Of course everyone else in the family always enjoyed it too. We would all be honored if you try this recipe and share it with the family and friends you love.

1 10-ounce package frozen chopped spinach, or
1 10-ounce package frozen chopped broccoli
4 large eggs, beaten
1/2 cups whole milk
2 cups shredded cheddar cheese (freshly shredded white cheddar is our preference)
1/4 cup minced onion
1/4 teaspoon salt
1/4 teaspoon white pepper (optional)
1 9-inch frozen deep dish piecrust, thawed but unbaked

Pre-heat oven to 400 degrees F.

Place the spinach or broccoli in a microwave bowl and cook according to package directions.

Allow to cool to room temperature and to drain completely, (the spinach may need to be pressed or squeezed to remove excess moisture.)

In a large mixing bowl combine the eggs and milk and beat with a wire whisk until just blended. Add the spinach or broccoli, 1 cup of the cheese, onion, salt and white pepper if desired, and stir together well. Pour the mixture into the pie crust and sprinkle the remaining 1 cup of cheese on top.

Bake in on the middle rack of the oven for 35 to 45 minutes or until a fork inserted into the center comes out clean and the top has lightly browned.

Allow to cool for about 5 minutes before slicing and serving. Enjoy

Note: You may use spinach or broccoli, or you may want to make one of each, as they are so tasty that second helpings are guaranteed to be desired. Memaw did not enjoy pepper of any kind. I have indicated it as optional since I and several others in the family enjoy it. White pepper seems to have more zing than black, but it is used so as to avoid the black flecks in the creamy looking quiche.

Makes 1 9-inch pie.

Recipe reprinted with permission from Biker Billy’s Roadhouse Cookbook, published by The Globe Pequot Press, P.O. Box 480, Guilford, CT 06437 Copyright ^© 2009 by Bill Hufnagle. Photograph Copyright Bill Hufnagle 2010.

Thanks for visiting the site, trying the recipes and remember:
Eat Hot, Ride Safe and Cook with Fire!!!