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judyhughes

SPINACH AND CHEESE QUICHE

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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.

Details

Servings 6

Preparation

Step 1

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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