I like to serve this Spinach Quiche with my Michigan Baked Oatmeal, fresh fruit and scones. Home fried potatoes would also be nice along with fresh tomatoes or a salsa. These two dishes can be baked in the oven at the same time and served when done, or cooled covered, refrigerated and then reheated the next day. Either way is delicious. I will share my secret ingredient with you as well...herbed goat cheese...it just adds a nice kick to the mixture. So enjoy!
SPINACH QUICHE1 - 9 inch pie crust
1 10 ounce of frozen spinach, thawed and drained
1 1/2 cups grated cheese (I use a mixture of Swiss and Gruyere)
1/3 cup herbed Goat cheese
4 large eggs
4 cups half and half
2 tablespoons chopped chives
Freshly grated nutmeg, just a few scrapes
salt and pepper to taste
Preheat oven to 400o. Place pie crust in a quiche pan or 9 inch pie pan and trim edges. (You can blind bake the crust if you like at this point) see note below.
Place the Swiss and Gruyere cheese, the drained spinach (separate the pieces) and chives in the quiche pan, and distribute evenly in the pan.
In a blender mix the eggs, the cream, the goat cheese, salt , pepper and grated nutmeg until smooth.
Put the quiche pan on a cookie sheet and pour some of the liquid ingredients into the pan and let it sit for a few seconds to settle. Place the cookie sheet with the quiche on it into the oven and pour the remaining liquid into the quiche. Carefully slide the pan into the oven.
Bake for 45 to 50 minutes or until it is puffy and a metal knife inserted into the middle comes out clean.
Let it cool for 5 minutes before serving to allow it to settle.
Note: Blind baking means that you place a sheet of parchment paper in the pie pan and fill it with raw beans to weigh down the crust. Then bake it for 10 - 15 minutes until just set and edges are lightly brown. This will help to keep the crust from getting soggy. Remove the parchment paper and beans and let cool before adding the other ingredients.