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

Spinach and Cheese Quiche Recipe

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This recipe for Spinach and Cheese Quiche is from Favorite Recipes Collected by Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust
2 3-ounce packages Philadelphia Cream Cheese
1/4 C Softened Butter
2 Tb. Heavy Cream
1 1/4 C Flour
1/4 tsp. Salt

Custard:
4 Eggs
3/4 C Milk
3/4 C Heavy Cream
2 Tb. Melted Butter
1 Tb. Flour
Pinch of Cayenne Pepper
Pinch of Nutmeg (freshly grated if possible)

Quiche:
Pre-heat oven to 3750
10 ounce Package Frozen Chopped Spinach
1/4 tsp. Salt
Freshly Ground Black Pepper
1 tsp. Horseradish
4 Tb. sour Cream
1/2 C Grated Swiss Cheese
3 Tb. Grated Parmesan Cheese
Directions:
Directions:
Crust
Beat the cream cheese and butter together with an electric mixer or by hand until smooth and creamy. Add the cream and beat one to two minutes. Gradually add the flour and salt and combine thoroughly. Form the dough into a ball and wrap in wax paper. Chill at least one hour before rolling out This makes crust for 1 9-inch quiche pan. If pan is larger or has extra high sides, increase amounts. For a 10 - inch quiche pan with extra high sides, increasing the recipe by half gives plenty of dough for the crust.
It is easiest to roll this dough between two sheets of wax paper. Place a large sheet of wax paper on a board and place the ball of dough on top. Flatten slightly and place another sheet of wax paper on top of the dough. Roll the dough, lifting the wax paper from time to time to keep it smooth. Fit the pastry into pan and pre-bake.

Pre-Baking:
Fit pastry into quiche pan. Cover the pastry with a sheet of aluminum foil, pressing it firmly around the sides and over the edges of the pastry. Fill with uncooked rice or dry bears (or metal pie weights) and bake in a preheated oven for 7 minutes. Carefully remove the rice, beans or weights and the aluminum foil. Prick the bottom of the crust with a fork and continue baking 5 minutes more. The crust should not be brown. Instead it should be only partially baked unless otherwise directed in a specific recipe. Let the pastry cool before filling and baking the quiche.

Custard
Beat all the ingredients together with a wire whisk until blended. Again, if your quiche pan is larger than 9 inches or has extra tall sides, increase amounts for custard. For a 10-inch quiche pan with extra high sides, increasing amounts by half makes enough extra custard for a nicely filled crust.

Quiche
Thaw and drain the spinach and pat dry. Add the salt, pepper, horseradish and sour cream. Spread the mixture over the bottom of the pastry shell. Sprinkle with Swiss and Parmesan cheese. cover with the custard and bake in the preheated 375º oven for 40 minutes until the custard is set, puffed and golden brown. If quiche wants to brown too quickly before it is set, cover lightly with aluminum foil. Spray foil with Pam to prevent sticking to top of quiche.

 

 

 

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