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| I lost my recipe for this somewhere when we moved-I need a good one badly. |
Follow-Up Postings:
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| This was really good. From Dale at the KTT Spinach Quiche Recipe Spinach Quiche 1/2 cup butter Directions 1 Preheat oven to 375 degrees F (190 degrees C). |
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| My recipe is similar but my method different. In 4 T butter, saute 4 T finely chopped onion and 2 tsp chopped garlic And 4 oz fresh mushrooms finely chopped. While the veggies are sauteeing, drain and squeeze dry a 10 oz bag of frozen chopped spinach....chop the spinach further on a board....and add to the sauteeing veggies. Turn off the heat and stir to combine and add 3 oz of cream cheese, cubed and stir until mixed. Place the spinach mix into the pie crust and add 2 cups of shredded cheese....the better the cheese the better the quiche. I use Cabot aged white chedder and aged Swiss cheese. Beat together 4 eggs and a cup of milk with a tsp of worchestershire and 1/4 tsp nutmeg. Pour over the cheese in the pie shell, dust the top with crumbled dry parsley and bake in a preheated 375 degree oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. Let rest for 15 minutes before serving. Linda C |
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- Posted by ginger_st_thomas (My Page) on Sat, Dec 13, 08 at 6:37
| SPINACH YOGURT QUICHE Pastry for 9" pie 1 TBL oil 1 medium onion, chopped 1/2 cup sliced mushrooms, optional 1 cup shredded sharp Cheddar 2 egg, beaten 1 pkg (10 Oz) frozen chopped spinach, thawed & pressed to remove excess water 1 cup plain yogurt 1 tsp flour 1/4 tsp salt 1/4 tsp pepper 1/4 tsp nutmeg Paprika Lien a 9" pie plate with the pastry. In a skillet, heat the oil & saute the onions & mushrooms, if using, until tender. spread over the bottom of the crust, then sprinkle w/the cheese. In a medium bowl, combine the eggs, yogurt, flour, salt, pepper & nutmeg & pour over the onions & cheese. Sprinkle the top w/paprika & bake in a preheated 350° oven for 45-60 minutes or until a knife inserted in the center comes out clean.~~VT Symphony Cookbook |
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- Posted by flowergirl70ks (My Page) on Sun, Dec 14, 08 at 17:32
| Thanks all-my grandson will be coming home from Iraq soon and has asked for vege soup, potato salad, and of all things, this spinach quiche. No desserts, which surprises me. |
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| 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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