"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spinach Roquefort Quiche Recipe

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This recipe for Spinach Roquefort Quiche, by , is from The Louise Fischette Family Cookbook, 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!

Contributor:  
Contributor:  
Marianne Fiocca

Category:
Category:

Ingredients:  
Ingredients:  
10 oz package of frozen spinach

4 oz (⅔ cup) mild Roquefort or blue cheese crumbled

1⅓ cups sour cream

3 eggs lightly beaten

5 tbsp fresh grated parmesan cheese

tsp Worcestershire sauce

1 partially baked 9 inch pie crust

Directions:
Directions:
Preheat oven to 375.

Thaw spinach and drain thoroughly pressing out as much water as possible.

Combine Spinach with the Roquefort or blue cheese, sour cream, beaten eggs, 3 tbsp Parmesan and the Worcestershire sauce.

Spoon mixture into the prepared pie crust.

Sprinkle the remaining Parmesan cheese over the top and bake for 45 minutes or until a knife inserted in the center comes out clean.

Preparation Time:
Preparation Time:
30 min

 

 

 

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