"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Valley Forge Muenster Cheese and Spinach Crustless Quiche Recipe

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This recipe for Valley Forge Muenster Cheese and Spinach Crustless Quiche, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, June 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. unsalted butter
1/3 cup diced onion
2 pkg. (10 oz. ea.) frozen, chopped spinach, thawed and squeezed dry
1/4 tsp. garlic powder
8 oz. valley Forge Muenster cheese, sliced
8 oz. cream cheese, softened
1/3 cup parmesan
2 lg. eggs, beaten
1/4 tsp. salt
1/8 tsp. ground blcak pepper
1 cup valley Forge Muenster cheese, grated

Directions:
Directions:
Preheat oven 350F.
In a medium skillet, melt the butter over high heat. Add onions. Cook and stir until the onions are wilted. Add the spinach to the pan. cook 3 minutes more, stirring constantly with 2 spoons to separate and dry out the spinach. Stir in the garlic powder. Cool.
Line a 9-inch pie pan with 8 oz. Muenster cheese slices.
In a large bowl, combine the spinach mixture with the cream cheese, parmesan cheese, eggs, salt, and salt pepper. Spoon and spread the mixture into the pan. Sprinkle with the grated cheese.
Bake for 35 minutes. Let stand 5 minutes before serving.

 

 

 

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