Quiche Aux Epinards (Spinach Quiche)

This is Julia Child's recipe for Spinach Quiche. But of course, I couldn't leave well enough alone . . . just had to add bacon. Ham could also be substituted. Also added a little more cheese. Note: The partially cooked shell may be baked hours ahead of time and the filling prepared and refrigerated in the mixing bowl. Can even be made into tiny quiches for hot hors d'oeuvers.

• Ready In: 30 mins
• Serves: 6

Ingredients

• Spinach

• 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)

• Egg 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 swiss cheese
• 1  tablespoon butter, cut into pea-sized dots

Directions

1. Preheat oven to 400 degrees and bake pastry shell for 9-10 minutes.
2. Remove from oven and allow to cool.
3. Reduce oven temperature to 375 degrees.
4. Cook the shallots or onions for a moment in the butter.
5. Add the spinach and stir over moderate heat for several minutes to evaporate all its water.
6. Stir in salt, pepper and nutmeg and taste carefully for seasonings and set aside.
7. Beat the eggs, cream and seasonings in a mixing bowl.
8. Gradually stir in spinach mixture.
9. Pour into partially baked pastry shell.
10. Sprinkle with cheese and dot the top with butter.
11. Bake at 375 degrees for 25 - 30 minutes.
12. The quiche is done when a knife plunged into the center comes out clean. Serve immediately.
13. Note: If adding bacon, press pieces into bottom of the pastry shell before filling.