Directions: |
Directions:Preheat oven to 450º. Loosley fit pastry into small sturdy pie plate; trim around edges. Prick pastry bottom and sides with fork and bake on lower shelf of oven until set but not brown - about 5 minutes. Remove from oven and lower temperature to 350º.
Fill large pot half full with hot water and bring to a boil. Wash spinach well. If using mature spinach, remove stems. This is not necessary if using baby spinach. Place spinach in boiling water and cook for 2 minutes. Drain well in colander. With wooden spoon, press spinach against colander, removing as much water as possible. Place 4 sheets of paper towels - one of top of the other - on countertop. Place drained spinach in center of paper towels and fold over all edges to make a square. With hands, mash out as much water as possible. Repeat this process three more times (four times total), using a new set of four paper towels each time.
Don't be tempted to short-cut this process. If you do, the quiche will be watery.
Thoroughly mix together sour cream, eggs, pepper, onion powder and nutmeg. Add spinach and break up with a fork, making sure spinach is distributed evenly throughout the mixture. Pour into baked pie crust. Spread a generous amount of freshly grated Parmesan cheese over the entire top. Sprinkle chopped parsley - fresh or dried - on top of cheese. Bake on oven center rack for approx. 30-40 minutes. Do not overcook or cheese mixture begins to evaporate. At 30 minutes, test with knife. If knife comes out wet but clean, pie is done. Serve warm. Can be refrigerated and re-heated in oven or microwave. |
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