Quiche Aux Epinards (Spinach Quiche)
- Ready In:
- 30mins
- Ingredients:
- 14
- 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
- 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.
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"