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Spinach & Cheese Quichefrom Quiche Cookbook by Edie and Tom Hilton submitted by Deb Wissman serves 6
1 pastry shell 10 oz chopped, cooked spinach 1/4 tsp salt 1/8 tsp black pepper 1 Tbsp horseradish 4 Tbsp sour cream 2 oz Swiss cheese, grated 3 Tbsp grated Parmesan cheese 4 eggs 1 1/2 c half-and-half 1/8 tsp salt 1/8 tsp cayenne pepper 1/8 tsp nutmeg
Garnish: 1 chile, cut in strips 1 pimento, cut in strips 3 pitted ripe olives, thinly sliced Sprinkling of paprika Cook the spinach according to package directions. Drain and dry thoroughly, pressing into a sieve to remove excess moisture. Place in a bowl and blend in salt, pepper, horseradish, and sour cream. Spread the mixture in the pastry shell. Sprinkle with the grated cheeses. Lightly beat the eggs with a wire whisk. Add the half-and-half, and seasonings and blend until smooth. Set the pastry shell on a cookie sheet and carefully pour in the custard mixture. Preheat oven to 375°. Bake on the center shelf of the oven for 40 minutes, or until the top is puffed up and browned and a knife inserted in the center of the custard comes out clean. Remove from the oven and carefully slide onto a wire rack for 5 to 10 minutes to let the custard set. Garnish and serve hot. Note: Deb says she combined the spinach with all the greens she received from the CSA that week, and it turned out delicious. Simply steam the greens and put in the processor with sour cream mixture. She also substitutes nonfat cottage cheese with a little milk whirled in the blender for the sour cream.
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