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Spinach Quiche Recipe

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

Added: Sunday, June 10, 2007


PASTA - 1 1/2 c. all purpose flour, 1/2 c. cake flour, 1 tsp salt, 1
1/2 sticks chilled butter (6 oz.), 1/2 stick margarine chilled (2oz.),
1/2 c ice water
FILLING - 10oz. pkg. frozen, chopped spinach, thawed, 6 strips
bacon cooked and chopped, 3 large eggs, 1/2 c grated Swiss
cheese, salt & pepper to taste, freshly ground nutmeg

PASTA - Blend flour and salt. Add butter and using pastry
cutter, cut butter into flour until it is roughly pea-sized. Cut
margarine into this mixture. Add ice water, mix lightly, do not
over mix. Dough should just hold together when pressed.
Turn dough onto work surface. Press into "rough" mass. For
final blending, rapidly and roughly, with the heel of your hand,
push egg size cups of dough out in front of you in a 6-inch
smear. Form dough into a cake, it should be smooth and
pliable. Wrap in plastic, slide into plastic bag and refrigerate.
Chill 2 hours.
Roll dough out and place in a 9 in. pan. Prick bottom with fork.
Pre-bake at 400 for 15 min. Cool crust.
FILLING-Reserve 2 tbsp. of cheese, strew the rest in
pre-baked crust. Combine eggs, cream, salt, pepper &
nutmeg to taste. Add spinach to this custard. Sprinkle bacon
on crust. Pour spinach custard up to 1/4 in. of the rim.
Sprinkle top with remaining cheese. Bake 35 min. until puffed
and brown

Number Of Servings:
Number Of Servings:




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