Spinach Quiche

Sue Lau's Note:

A simple, yet elegant, vegetable pie.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Serves: 8

Yield: 1.0 quiche

• 3 small eggs
• 1 cup heavy cream
• 1 lb fresh spinach
• salt (to taste)
• fresh ground black pepper (to taste)
• 1 quiche pastry dough (recipe here #35153, or 1 single pie crust)
• ¾ cup grated gruyere cheese (Swiss ok)
• 1 pinch mace
• 1 tablespoon butter

Directions:

1. Beat eggs; add cream, then beat again.
2. Wash the spinach under water, and remove all the stems, piling the wet spinach into a large pot, adding no water.
3. Cook over medium heat, turning and stirring, for 5 minutes; then drain thoroughly in a colander, squeezing the spinach dry.
4. Take a pair of kitchen scissors and snip the drained spinach into tiny pieces.
5. Season the spinach to taste with salt and pepper.
6. Line pie pan with pastry or crust; place spinach in crust, top with grated cheese, add cream, sprinkle with mace, then dot with small bits of butter.
7. Place pie pan on a cookie sheet and bake in a preheated 350 degree F oven for 40 minutes or until domed and light brown.
8. Cool 30 minutes before slicing and serving.

Reviews

[Judy42]

This was delicious for brunch. The next time I make it I'm going to try frozen spinach. I have to make two to feed my family and this would make life easier. I never did find mace at any grocery stores I shopped in. But it was delicious without it.

[Scarlett Muslima]

Just wanted to add that I tried the same recipe with leeks and sweetcorn fried in butter instead of the spinach and it was REALLY delicious! I recommend it! And no need to let the quiche cool by the way!