"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

Spinach Quiche Recipe

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

Dana Longo
Added: Sunday, August 28, 2005


1 medium leek
1/4 c. butter or margarine
2 c. finely chopped cooked chicken
1/2 pkg. (10 oz.) frozen chopped spinach or broccoli, cooked and drained
1 unbaked ready to use pie crust (10 in. diameter)
1 T. all-purpose flour
1-1/2 c. (6 oz.) shredded swiss cheese
1-1/2 c. half-and-half or evaporated milk
4 eggs
2 T. brandy
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground nutmeg

Preheat oven to 375 degrees. Cut leek in half lengthwise, wash and trim, leaving 2 to 3 in. of green tops intact. Cut leek halves crosswise into thin slices. Place in small saucepan; add enough water to cover. Bring to a boil over high heat; reduce heat and simmer 5 min., drain; reserve leek. Melt butter in large skillet over medium heat. Add chicken; cook until chicken is golden, about 5 min. Add spinach and leek to chicken mixture; cook 1 to 2 min. longer. Remove from heat. Spoon chicken mixture into pie crust. Sprinkle flour and cheese over chicken mixture. Combine remaining ingredients in medium bowl. Pour over cheese. Bake 35 to 40 min. or until knife inserted into center comes out clean. Let stand 5 min. before serving. Serve hot or cold. Yield: 6 servings.




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