This Page

has been moved to new address

Brunch Recipes: Recipe for Spinach Quiche on Food Friday

Sorry for inconvenience...

Redirection provided by Blogger to WordPress Migration Service
Faith's Firm Foundation: Brunch Recipes: Recipe for Spinach Quiche on Food Friday

Friday, April 15, 2011

Brunch Recipes: Recipe for Spinach Quiche on Food Friday

Spinach quiche
credit

This is one of the recipes that we served at the Spring Celebration Brunch.(Make sure to check out the other Quiche Recipes!)


Spinach Quiche (adapted by Kelsey) by Smitten Kitchen, adapted from Bon Appetit
I (written by Smitten Kitchen) generally use one half-recipe of Martha Stewart's Pate Brisee, minus the sugar, rolled out and pressed into either a 9-inch round pie dish or removable-bottom 9-inch round tart pan as the base. You can par bake this if you wish, though I generally do not. The original recipe calls for a sheet of puff pastry as the shell. It is not my preference to do it this way, but I am sure others would like it.
(We used 2 PetRitz Deep Dish Pie Crusts)


Ingredients:
1 (3 oz) pkg cream cheese, room temperature (We used 4 oz)
1/3 cup cream or half and half
4 eggs (7 eggs in 2 quiches)
1 (10 oz) pkg frozen chopped spinach, thawed and drained (squeezed and chopped well, if frozen. You can also use fresh spinach--we did--just boil it for 3 minutes, drain and immediately shock it:  immerse in very cold water; then squeeze well to get all the extra water out before you chop it well.)
1/2 cup grated cheddar (gruyere works well, too) (We used a total of 2/3 cups of cheese:  1/3 c. of very sharp white cheddar and 1/3 c. of gruyere cheese; you could also use an additional cheddar instead of the 1/3 c. of gruyere)

1/4 cup grated Parmesan
4 to 6 green onions, thinly sliced (1/2 cup finely diced red or white onion or shallots work as well)
1/4 teaspoon salt
1/4 teaspoon pepper



Directions:
Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.


The wonderful news I have for you, if you don't already know this, is that you can make these ahead of time! You can bake them the day ahead and then reheat them!  That is what we did, and they tasted wonderful.  It worked well to place them on a cookie sheet, and bake 2 together. You can serve quiche at room temperature, also!
Enjoy!
post signature





Labels: , , , , , , ,

2 Comments:

Anonymous Phyllis said...

I'm gaining weight just reading this recipe!

April 15, 2011 at 8:01 PM  
Blogger Wendy said...

(laugh) Ah, yes, Phyllis. Well, my skinny 21-year-old daughter assured me that the moms who were attending my brunch wouldn't care about calories for just one day--and it needed to be special! I took her word for the "they won't care" part, and agreed we wanted to make it special.
Kelsey was baking and tweaking quiche recipes all week, so guess what I ate every day! Delicious, but deadly. By Saturday night, I was sick. (Probably combination of rich food and nerves.)
These are delicious, but I don't recommend them every day. Too much rich food, I guess.
So, feed these quiches to your family members who won't eat their vegetables, and need to gain weight! Or when you want to serve a really special brunch.
Wendy

April 16, 2011 at 9:42 AM  

Post a Comment

Hi and welcome to my blog! Come on in and make yourself at home! I love connecting. Comments are the way to do that! Tell me about yourself. Please connect back, ok?
Blessings,
Wendy
If you would rather, my email address is faithsfirmfoundation(at)embarqmail(dot)com

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home