Breakfast |
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Spinach Quiche - 1998
Recipe courtesy of Ginny Shonk
INGREDIENTS
PREPARATION
Prick bottom of pastry with a fork and bake on the lower shelf of oven at 450 degrees until set but not brown, about 5 minutes. Remove from oven and lower temperature to 350 degrees.
After cooking spinach (steaming is preferred), drain well and chop coarsely. Spread over pastry. (You can also use frozen spinach, thawed and drained well) Pour egg over spinach and cover with sour cream.
Toss breadcrumbs in butter and cheese, and sprinkle over top of pie.
Bake until mixture is set, about 20-30 minutes.
- Pastry for a 9" pie shell
- 1 pound fresh spinach (or 10 oz. frozen) -- cooked
- 4 eggs -- lightly beaten
- 1 cup sour cream
- ¾ cup soft bread crumbs
- 1 tablespoon butter -- melted
- 2 tablespoons grated cheese (asiago or parmesan is good)
PREPARATION
Prick bottom of pastry with a fork and bake on the lower shelf of oven at 450 degrees until set but not brown, about 5 minutes. Remove from oven and lower temperature to 350 degrees.
After cooking spinach (steaming is preferred), drain well and chop coarsely. Spread over pastry. (You can also use frozen spinach, thawed and drained well) Pour egg over spinach and cover with sour cream.
Toss breadcrumbs in butter and cheese, and sprinkle over top of pie.
Bake until mixture is set, about 20-30 minutes.
