SPINACH AND CHEESE QUICHE

SPINACH AND CHEESE QUICHE
SPINACH AND CHEESE QUICHE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • PIECRUST:

  • 1 1/3

    CUPS ALL PURPOSE FLOUR

  • 1/8

    TEASPOON SALT

  • 1

    STICK CHILLED BUTTER, CUT IN PIECES

  • 2-3

    TABLESPOONS ICE WATER

  • FILLING:

  • 1

    TABLESPOON DIJON MUSTARD

  • 2

    TABLESPOON FRESHLY SHREDDED PARMESAN CHEESE

  • 1

    TABLESPOON BUTTER

  • 1

    10 OZ PACKAGE FRESH BABY SPINACH WASHED

  • 1

    CUP LIGHT CREAM OR HALF AND HALF

  • 3

    EGGS

  • 1

    CUP (4 OUNCES)SHREDDED SWISS CHEESE

  • 1/2

    CUP HAVARTI OR OTHER WHITE CHEESE CUBED.

Directions

1: FOR PIECRUST MIX FLOUR AND SALT IN LARGE BOWL. CUT IN BUTTER UNTIL COARSE CRUMBS FORM. ADD WATER TOSSING WITH FORK UNTIL PIECRUST FORMS. PRESS INTO A FIRM BALL. WRAP AND REFRIGERATE 30 MINUTES 2: PREHEAT OVEN TO 350. ROLL CRUST INTO 11 INCH ROUND; FIT INTO 9 INCH PIEPAN. TRIM EDGE AND FLUTE. PIERCE SIDE AND BOTTOM OF PIECRUST WITH FORK; LINE WITH FOIL AND FILL PIE WEIGHTS OR DRIED BEANS.BAKE 10 MINUTES. BRUSH COOLED SHELL WITH MUSTARD AND SPRINKLE WITH PARMESAN. 3: FOR FILLING: MELT BUTTER IN LARGE SKILLET AND ADD SPINACH. COVER PLACE OVER MEDIUM-HIGH HEAT AND STEAM 3 TO 4 MINUTES UNTIL SPINACH IS WILTED. MEANWHILE WHISK THE CREAM WITH EGGS. 4: IN THE PIECRUST HALF OF THE SWISS CHEESE, HALF OF THE SPINACH, THE HAVARTI CHEESE, THE REMAING SPINACH AND SWISS CHEESE. POUR THE EGG MIXTURE OVER ALL. 5: BAKE QUICHE 40 TO 50 MINUTES OR UNTIL THE FILLING IS SET. REMOVE FROM THE OVEN AND COOL ON A WIRE RACK 5 TO 8 MINUTES BEFORE CUTTING.

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