"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Spinach Quiche Recipe

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This recipe for Spinach Quiche, by , is from Adcox Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Abujbara
Added: Friday, August 22, 2008


1 single crust pie shell, unbaked
1/2 c. chopped onion (1 medium)
6 slices bacon, chopped
8 beaten eggs
1/2 c. sour cream
1/2 c. half-and-half, light cream, or milk
1/2 tsp salt
1/4 tsp white pepper
dash ground nutmeg (optional)
3 c. lightly packed chopped fresh spinach
1/2 c. button mushrooms, sliced
2/3 c. shredded mozzarell cheese
1/2 c, shredded Swiss or Gouda cheese

Line 9-inch pie plate with pastry. Trim and flute edge as desired. Line unpricked pastry shell with a double thickness of foil. Bake in a 450F oven for 8 minutes. Remove foil. Bake for 4-5 minutes more or until pastry is set and dry. Reduce oven temperature to 325F.

Meanwhile, in a large skillet cook onion, bacon and mushrooms till onion is tender. Drain on paper towels.

In a bowl stir together eggs, sour cream, half-and-half, salt, pepper and nutmeg. Stir in onion mixture, spinach, and cheeses.

Pour egg mixture into hot, baked pastry shell. Bake in the 325F oven 45 to 50 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust iwth foil to prevent overbrowning. Let stand for 10 minutes before serving.

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