RFCJ RECIPE ARCHIVE
Posted by : Dick Shugar KC: Spinach Quiche - dairy
Crust: 1 1/2 cup flour 1/4 tsp salt 3/8 cup sweet butter (unsalted) 4 tablespoons cold water Put all ingredients in food processor. Process to a soft ball. (use a little more water if necessary). Line a buttered pie plate with the dough. Chill thoroughly. Filling: 1 tablespoon sweet butter (unsalted) 4 eggs 2 cups heavy or whipping cream 3/4 teaspoons salt (or a little less) 1/8 teaspoons ground nutmeg 150-200 gm. emmental cheese, grated 1 package spinach (10 oz. or 300 gm) 1. Spread chilled crust with softened sweet butter. 2. Cook spinach with scant water until barely soft. (I rinse spinach in the pot, then pour off all the water. Enough clings to the leaves to cook nicely.) Drain the spinach after cooking, pressing out as much moisture as possible. 3. Preheat oven to 425 degrees. (400 degrees if you are using a convection oven) 4. In a bowl, beat eggs, cream, salt, nutmeg. Stir in cheese. 5. Separate cooked spinach, spread out over bottom of pie crust.Pour in egg mixture. 6. Bake 15 minutes. Reduce oven to 325 degrees. (300 degrees for a convection oven) Bake an additional 35 minutes. 7. Let stand 10 minutes before serving or serve chilled.
