Spinach Quiche From Beth Becker Recipe

Ingredients

Estimated Times

Preparation Time: 15 mins

Cooking Time: 60 mins

Servings: 8

SPINACH QUICHE

PREHEAT OVEN- 350

PIE CRUST

1 1/2 c flour

1 tsp. Salt

8 tbsp. butter

1/4 c ice water

Combine flour, salt, and butter in food processor and pulse to combine.

With food processor on, slowly pour in water. Keep processor running

until dough is formed. Do not pulse too long. Refrigerate.

SPINACH FILLING

2 lbs. Frozen chopped spinach

1 tbsp. Butter

1 tbsp. Chopped shallots

2 c heavy cream

7 eggs

Salt and pepper to taste

4 oz. Gruyere or Swiss cheese- grated

Pinch of nutmeg

Thaw spinach in steamer. Squeeze out excess water. Melt butter in fry

pan. Sauté shallots. Add spinach. Cook until water is mostly

evaporated. Salt and pepper to taste. Add pinch of nutmeg.

Remove from heat. In a mixing bowl, combine eggs, cream, and cheeses.

Add another pinch of nutmeg. Add spinach to eggs and cream.

Roll out pie crust. Put in deep-dish pie pan. Add spinach mixture and

bake at 350 for 1 hour or until firm but not dry.

see above