"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Spinach Quiche, by Keene Barroll, is from The Barroll Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Unbaked Pie Shell 6 Eggs 1 Cup Ricotta Cheese 2 Cups Whipping Cream 1 Cup Grated Swiss Cheese 2 Tbl Grated Parmesan Cheese 1 1/2 Cups Chopped Cooked Spinach 2 Tsp Salt 1 1/2 Cup Chopped Fresh Dill 1/2 Tsp White Pepper 1/2 Tsp Sugar Topping: 1 Cup Grated Provolone Cheese Paprika
Preheat Oven to 400. Prick pie shell, and bake 7 mins. Remove from oven, and reduce heat to 350. Combine all ingredients except topping, in order, mixing well after each addition. Bake 50 mins. Top with cheese and paprika, and return to oven until cheese melts.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.