Julie, try number two was NOT good! I thought I'd try a different type of flour and so used Italian "00" flour - which is typically used to make pizzas, breads, pastas, etc. The dough just didn't rise and was quite bubbly. So, today I figured I would go back to basics. My mother was one of the best cooks Ive known and she used good old fashioned Five Roses flour always, for everything (and being Italian, of course she made pasta, bread and the worlds best pizza :-) Success! Although the dough did not rise as quickly as it did for Trailrunner (took closer to three hours), and I did need to add the full amount of water, the results were yummy. Much less dense than the first time, light, lots of great texture, and surprisingly easy to work with. I brought over two partially baked crusts still warm from the oven to a friend's tonight and had fun making a Hawaiian pizza with her four year old and a "grown up" one for the adults to munch on with drinks before dinner. Eliz

Don't know....never tried it. But I would think the crust would be exceedingly soggy, par baked or not. A quiche is so quick and easy once you have made the crust, I can't see any reason to freeze one other than if you have some leftover. If I need to have "plan ahead quiche" I either make and freeze the unbaked crust in round discs, grate the cheese, fry the bacon, chop the onion par cook the veggies and put it all together, mix up the egg and milk/cream pour it in and pop it into the oven. When we had 2 kids in college I would take quiche for a tail gate for an 11 AM game at a site 1 3/4 hours away. The crusts were pre baked, the cheese grated, the onions chopped the milk and cream mixed up and seasoned....and in my sleepy 6 AM state I could make them up, pop them into the oven and by the time I had taken a shower and put on my Hawk colors, they were ready to pack into styrofoam coolers....and those that didn't get eaten pre-game were still steaming hot post game. If you need to freeze a meal, there are better things to freeze than quiche. Linda C

Lars, I have made this casserole and can vouch that it is, to use a much overused word, fabulous. Not only is it good but one of the nice things it can be made ahead and no crust required. I tried to copy the picture with no success. I did not change anything about the recipe although I was tempted to add the green chilies. When I make it again I might just add them. Hard to improve on excellent, though! Best of Breakfast: A Taste of Connecticut's Starbuck Inn (Recipe: Lydia's Baked Eggs & Cheese Casserole) Flavorful enough to holds its own amongst servings of fruit, bacon, sausage, potatoes, pancakes and more, this recipe can be easily adapted to spice up your day. Consider adding a small can of diced green chiles, a few pinches of crushed red pepper, or a handful of roasted veggies and you've got the makings of an entree that is sure to fulfill your stomach's desire. Originally serving 12, I cut the recipe back to create a casserole perfect for serving 6-8. Next time you're looking for a basic egg casserole, I hope you'll consider this one. Dressed up or paired down, it's sure to please the palates of family and friends alike. Lydia's Baked Eggs & Cheese Casserole A "Best of" Inn Cuisine, recipe adapted from the Starbuck Inn Bed & Breakfast of Kent, Connecticut �5 large eggs �1/2 cup milk �1 teaspoon granulated sugar �8 ounces (2 cups) Monterey Jack or Muenster cheese �2 ounces cream cheese, cubed �8 ounces small curd, low-fat cottage cheese �2 tablespoons unsalted butter, cut into small cubes �1/4 cup all-purpose flour �1/2 teaspoon baking powder �pinch of fresh chives �salt and fresh-ground black pepper to taste �optional - 1 small can of diced green chiles, a dash of crushed red pepper, or a handful of your favorite roasted veggies Thoroughly spray a 1.5-quart casserole dish with non-stick cooking spray. Preheat oven to 325 degrees F. In a large mixing bowl, whisk together eggs, milk and sugar. Add the 3 cheeses and the butter, whisking well. Add the flour, baking powder, chives, salt, pepper and optional ingredients (if desired) and whisk or stir gently to combine. Pour mixture in the greased 1.5-quart casserole dish and place in a 325 degree F oven for approximately 45 minutes (begin checking at about 40 minutes and cook until center is set and knife inserted in center comes out clean). Note: This casserole may be assembled ahead of time (up to 1 day in advance if covered tightly with wrap) and refrigerated until baking. Remove wrap, allow casserole dish to warm at room temperature for about 15 minutes, then bake in a preheated 325 degree F oven for approximately 60 minutes if casserole goes into the oven pre-chilled. Yield: serves 6-8

* Posted by ruthanna (My Page) on Tue, Jan 19, 10 at 10:22 Another spinach lover here. We most often cook it the way Althetrainer mentioned, sauteed with garlic. I often buy the spinach pies at our Middle Eastern bakery but have never made them at home. Since I rarely buy tomatoes out of season, we eat a lot of spinach salads during the winter. I’ve posted this one before. It’s on the lighter side and a good complement to heavy dishes like lasagne. LEMON SPINACH SALAD 1/2 lb. sliced mushrooms 1 lb. young spinach leaves, washed and stemmed 6 Tbs. olive oil 2 Tbs. lemon juice 1/4 tsp. salt 1 Tbs. grated Parmesan cheese 1 clove garlic, slivered Finely grated rind of 1/2 lemon 1 hard cooked egg Freshly ground black pepper Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss. Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired. ------------ Vegetable timbales have always been one of our family favorites for meatless meals. It’s common to find recipes for them in early 20th century cookbooks. Photobucket SPINACH TIMBALES 2 (10 oz.) packages frozen chopped spinach 4 eggs 1/2 tsp. salt 1/4 cup butter, softened 1 Tbs. fresh lemon juice Cheese or hollandaise sauce, if desired Cook spinach according to package directions; drain thoroughly. In small mixer bowl, beat eggs until foamy. Stir in cooked spinach and remaining ingredients except sauce. Divide mixture between 5 greased 6 oz. custard cups. Place cups on a rack in a 10" pot or deep skillet. Fill skillet with hot (not boiling) water to 1/2". Put a loose piece of foil over the cups, shaped so that the steam drips back into the pot instead of on the custard cups. Cover with lid and cook over medium heat for 18 to 22 minutes or until knife inserted in center comes out clean. Loosen edges with knife; unmold. If desired, serve with sauce. Makes 5 (1/2 cup) servings. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jan 19, 10 at 11:33 Elery and I even made AND ate spinach this weekend, we did individual spinach and swiss cheese quiches for the "appetizer tasting". They were fast and easy and we did them without crust in mini muffin pans. Annie o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by bob_cville (My Page) on Tue, Jan 19, 10 at 14:46 beanthere_dunthat, The mint chutney that I usually use is a dark green runny paste. If you have a Coconut-mint chutney that you like then I'd substitute that for both the mango chutney and the mint chutney. A more authentic version of this recipe I came across started with making your own cheese. Yeah I'll get right on that. I found a mexican farmer's cheese at one local grocery store that was more like the "paneer" that is typically used, but to me the Feta cheese is pretty similar in in texture and "bite" in the dish, and although the Feta is much more strongly flavored than then usual "paneer", there are enough other strong flavors in the dish that you really don't notice it, and it is much easier to find feta than "paneer" or mexican farmers cheese. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Sat, Jan 23, 10 at 15:49 I got this from a friend who got it from epicurious. I have made it MANY times and everyone loves it. It is nice to make for a big family breakfast as a savory casserole in addition to the french toast type ones. Spinach and Cheese Strata, epicurious * 1 (10-oz) package frozen spinach, thawed (fresh works great too) * 1 1/2 cups finely chopped onion (1 large) * 3 tablespoons unsalted butter * 1 teaspoon salt * 1/2 teaspoon black pepper * 1/4 teaspoon freshly grated nutmeg * 8 cups cubed (1 inch) French or Italian bread (1/2 lb) * 6 oz coarsely grated Gruyère (2 cups) * 2 oz finely grated Parmigiano-Reggiano (1 cup) * 2 3/4 cups milk * 9 large eggs * 2 tablespoons Dijon mustard Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses). Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard). Preheat oven to 350°F. Let strata stand at room temperature 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving. Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking. Here is a link that might be useful: Spinach and Cheese Strata o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 19:45 There's some pretty tasty recipes here! I don't do spinach, so I couldn't help much. Maybe I'll give it a try again....in the next 7 years. Then again.... I just drew a name for the next Cookalong... Caliloo (Alexa) hope you can pick something fast, so I can get it started, I have to leave town for a few days tomorrow. Nancy o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 22:00 Caliloo?? o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 7:22 TTT o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Jan 25, 10 at 7:46 Here I am! I actually already got to pick something (corn last time) so if I can have a second shot I will choose...... BROCCOLI! However, if you want to give someone else a turn to pick, I will certainly withdraw my suggestion :-) Alexa o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 9:07 Alexa, I drew your name fair and square so you are on! **********Broccoli*************** Nancy Here is a link that might be useful: Cookalong #20-----BROCCOLI o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jan 25, 10 at 10:02 Well, I almost didn't do spinach last night, because I've been eating spinach almost every day, and want to branch out into other veggies. But I decided to just try something different than what I usually do, which is spinach salad, or throwing a handful or two of spinach into whatever soup I'm heating up. So, I made spinach pesto. I used a basic basil pesto recipe as a template, but changed the ingredients quite a bit, keeping with the general idea of pesto. It turned out quite good, and even DH liked it. He says he doesn't like garlic with spinach (go figure) so I wasn't sure if he'd like this, but he loved it. I used 2 cloves of garlic, but I think one fat one would have been better - it was a bit strong. I'll write out the recipe as I made it, though. My recipe is adapted from Deborah Madison's recipe for Pesto, from Vegetarian Cooking for Everyone. Spinach and Goat Cheese Pesto 1 or 2 plump garlic cloves salt 3 tablespoons (or small handfuls) of walnuts 3 big handfuls (or cups, loosely packed) of fresh spinach 1 4 oz. package goat cheese 2 tablespoons pecorino Romano (optional, to taste) 1/2 cup extra virgin olive oil 1 squeeze, aprox. 1 teaspoon lemon juice pinch cayenne pinch freshly ground nutmeg In a food processor, process the garlic, salt and walnuts until fairly finely chopped, then add the spinach and olive oil. When smooth, add the goat cheese, lemon juice, cayenne and nutmeg, and process to combine. Sally