Tuesday, February 8, 2011

Spinach Quiche 

1 unbaked pie crust – I am very loyal to Pillsbury Brand
10 oz. frozen chopped spinach. Use a good brand because it does make a difference.
8 oz swiss cheese, grated
2 T flour
½ t salt
¼ t nutmeg
1 C milk (skim is fine)
3 eggs, beaten

Prick the crust and bake for 6 minutes at 425 degrees. Then turn down the oven to 350 degrees.
Prepare the spinach by placing it in a sieve and running hot water from the faucet over it until all the frozen parts have thawed.  Squeeze out as much liquid as possible. Try to get it as dry as possible.
Mix the flour, nutmeg, salt and cheese together.
Beat the eggs and add the milk
Add the spinach to the egg mixture.

Mix it all together; pour it in the pre-baked pie shell.
In a 350 degree oven, bake for about 45 minutes or until golden.

I use a tart pan which is more shallow than a regular pie pan, so I usually only bake it for about 30 -35 minutes.