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Lucky Spinach Quiche

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Lucky Spinach Quiche
Interesting Recipes
Feb 21, 2012
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Lucky Spinach Quiche
adapted from Smitten Kitchen

10 oz frozen spinach, thawed and drained
3 eggs
1/3 cup half-and-half (or milk or cream)
1/2 cup grated gruyere or cheddar
1/4 cup grated parmesan
3 oz. cream cheese, room temperature
1/2 cup diced onion (white, red, or green onions)
1/4 tsp salt
1/4 tsp pepper
1/2 recipe pâte brisée (recipe below)

Preheat oven to 425ºF. Mix the cream cheese with the eggs, one at a time. Mix in the half-and-half, salt, and pepper. Then add the rest of the ingredients: spinach, gruyere, parmesan, and onions. Mix. Shape the pâte brisée in either of the two methods described below. After the shape crusts are filled, place the aluminum tins on a baking sheet and bake the quiches for about 20 minutes. Cool for a few minutes.

Carefully remove the quiches from the aluminum tins, line the baking sheet with parchment paper, and place the quiches on the lined sheet. Place the quiches back in the oven for 5-10 minutes until the crust sides crisp up a bit. Let cool for 10 minutes, then serve.

Makes 3 quiches or 12 mini quiches

Pâte Brisée
adapted from Martha Stewart

2 1/2 cups flour
1 cup (2 sticks) butter, chilled and cut into small pieces
1 tsp salt
1/4-1/2 cup ice water

Mix the flour with the salt. Cut the butter into the flour with a pastry cutter or your fingers until it resembles coarse meal. Add the ice water, a little at a time, while gently mixing until the dough sticks together. Split the dough in two. Place each half on a piece of plastic wrap and flatten each into a disc. Wrap the dough in the plastic wrap and refrigerate at least 1 hour, until ready to use.

Makes 2 9-inch pie crusts

Step by step photos at link:

source: www.diamondsfordessert.com
http://www.carddit.com/go/t3tphPWMN?src=www.diamondsfordessert.com
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Sharleen's Interesting Recipes deck
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Updated February 20, 2012
Lucky Spinach Quiche
adapted from Smitten Kitchen

10 oz frozen spinach, thawed and drained
3 eggs
1/3 cup half-and-half (or milk or cream)
1/2 cup grated gruyere or cheddar
1/4 cup grated parmesan
3 oz. cream cheese, room temperature
1/2 cup diced onion (white, red, or green onions)
1/4 tsp salt
1/4 tsp pepper
1/2 recipe pâte brisée (recipe below)

Preheat oven to 425ºF. Mix the cream cheese with the eggs, one at a time. Mix in the half-and-half, salt, and pepper. Then add the rest of the ingredients: spinach, gruyere, parmesan, and onions. Mix. Shape the pâte brisée in either of the two methods described below. After the shape crusts are filled, place the aluminum tins on a baking sheet and bake the quiches for about 20 minutes. Cool for a few minutes.

Carefully remove the quiches from the aluminum tins, line the baking sheet with parchment paper, and place the quiches on the lined sheet. Place the quiches back in the oven for 5-10 minutes until the crust sides crisp up a bit. Let cool for 10 minutes, then serve.

Makes 3 quiches or 12 mini quiches

Pâte Brisée
adapted from Martha Stewart

2 1/2 cups flour
1 cup (2 sticks) butter, chilled and cut into small pieces
1 tsp salt
1/4-1/2 cup ice water

Mix the flour with the salt. Cut the butter into the flour with a pastry cutter or your fingers until it resembles coarse meal. Add the ice water, a little at a time, while gently mixing until the dough sticks together. Split the dough in two. Place each half on a piece of plastic wrap and flatten each into a disc. Wrap the dough in the plastic wrap and refrigerate at least 1 hour, until ready to use.

Makes 2 9-inch pie crusts

Step by step photos at link:

source: www.diamondsfordessert.com
Sharleen's deck(s) that have this card: Interesting Recipes
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Sharleen
Designer
Thank Momomodee :D Pls let me know how it turned out!!
February 28, 2012 14:17
momomodee
Carddit Member
This is great. I can't wait to try your recipe. Thanks!
February 28, 2012 9:36