Spinach Quiche

Another Hannah Swesen recipe direct from Lake Eden, Minnesota! This can be served as an appetizer if you cut it into thin slices and arrange them on a platter. It can also be served as an entree. This quiche can be served warm or at room temperature. It's even delicious straight out of the fridge cold. It's perfect for a fancy brunch or a lazy, relaxed breakfast on the weekend. If you serve this as an appetizer then it will serve 12-18 people. If you serve it as a entree it will serve 6 but will only allow for one piece each person.

• Ready In: 50 mins
• Serves: 12
• Yields: 1 appetizer

Ingredients

• 9  inches  pastry shells (unbaked)
• 1  egg yolk (beaten, reserve the egg white in a small dish)
• 10  ounces frozen spinach (chopped)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper (freshly ground is best)
• 3  tablespoons  horseradish sauce
• 2  ounces  shredded  jarlsberg cheese or 2  ounces  good swiss cheese
• 4  eggs
• 1 1⁄2 cups half-and-half cream or 1 1⁄2 cups  light cream
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
• 1⁄8 teaspoon nutmeg (freshly ground is best)

Directions

1. Preheat oven to 375 degrees F., rack in the middle position.
2. Beat the egg yolk in a glass with a fork. Brush the inside of the unbaked pastry shell with the yolk. Set the shell aside to dry.
3. Cook and drain the spinach. Squeeze out as much moisture as you can and then blot with a paper towel.
4. In a bowl, combine the spinach with the salt, pepper, and horseradish sauce. Spread it at the bottom of the pastry shell.
5. Sprinkle the top with the grated cheese.
6. Beat the 4 whole eggs with the reserved egg white. Add the Half & Half, salt, and cayenne pepper. Mix well and pour on top of cheese.
7. Sprinkle the top with nutmeg.
8. Bake at 375 degrees F. for 40 minutes, or until a knife inserted one inch from the center comes out clean.
9. Let cool for ten minutes and then cut into wedges and serve.