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RECIPE: Linda C - Spinach Quiche

Posted by benflower (My Page) on
Tue, Aug 24, 10 at 17:15

Linda,
I saw an old posting with your spinach quiche recipe. It looks so good. I was thinking about adding proscuitto (sp) and maybe red or green bell pepper to the recipe. Should I saute this with the onion and garlic? And do you think this would be adding too many ingredients to the recipe? Also, is this for a 9" deep dish or regular crust, and do you do anything to keep the crust from getting soggy, or does it work well with a raw crust?
Thanks for your help. I am planning to make this for a friend's birthday next week. I appreciate your response.


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RE: RECIPE: Linda C - Spinach Quiche

I never thought about using proscuitto....bet it would be a nice addition, But I don't think I would like peppers in that, mushrooms maybe but I don't think peppers woulda dd much.
I just bake it in a raw crust, I heat the oven to 425 put the filled pie in the oven, leave it at 425 for maybe 8 to 10 minutes then turn down to 350....without opening the oven door.
I just use a regular glass pyrex 9 inch pie pan....it's very will....and will be fuller if you add more "stuff" to the recipe....so you have to be careful not to spill when putting into the oven.
Linda c


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