SPINACH AND CHEESE QUICHE

Servings: 6 servings


Ingredients


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.