Have not done much cooking lately.

JULIA CHILD’S SPINACH QUICHE
2 tablespoons finely minced shallots or 2 tablespoons green onions
 

2 tablespoons

butter
 

1 1/4 cups chopped blanched

spinach (drained) or 1 1/4 cups frozen spinach
(drained)

1/2 teaspoon

salt
 

1/8 teaspoon

pepper
 

1 pinch

nutmeg
 

6 -8 slices

lean bacon
(optional)

Custard:

3

eggs
 

1 1/2 cups whipping cream

1 pinch

nutmeg
 

1/8 teaspoon

pepper
 

1 (8 inch) partially cooked pastry shells (on baking sheet)

1 cup grated S

wiss cheese
 

1 tablespoon

butter
, cut into pea-sized dots

Preheat oven to 400 degrees and bake pastry shell for 9-10 minutes. Remove from oven and allow to cool. Reduce oven temperature to 375 degrees.

Cook the shallots or onions for a moment in the butter. Add the spinach and stir over moderate heat for several minutes to evaporate all its water. Stir in salt, pepper and nutmeg and taste carefully for seasonings and set aside.

Beat the eggs, cream and seasonings in a mixing bowl. Gradually stir in spinach mixture. Pour into partially baked pastry shell. Sprinkle with cheese and dot the top with butter. Bake at 375 degrees for 25 – 30 minutes. The quiche is done when a knife plunged into the center comes out clean. Serve immediately.

Note: If adding bacon, press pieces into bottom of the pastry shell before filling.