Monday, May 25, 2015

Spinach and Edam Quiche

It's springtime (even if the weather thinks it might be summer), and that means greens and eggs are plentiful. If you like, you could substitute shredded or sliced asparagus for the spinach in this recipe - just steam it lightly first. And if Edam doesn't suit you, swap in goat cheese or Swiss instead. I used Chase Hill Farm's Dutch Gold cheese, which is much like an Edam.

5 large eggs, beaten
1 1/2 cups cream or milk (or a combination)
Salt and pepper to taste
1/4 lb spinach, washed and stemmed
1 9-inch unbaked pastry shell, prepared in the pan
Olive oil
2 ounces Edam, sliced or shredded

Preheat the oven to 375 degrees.

Combine the eggs and cream or milk in a medium bowl. Add salt and pepper to taste.

Lightly steam the spinach (I do this in a covered bowl for 1 minute in the microwave). Pour of excess liquid and chop finely.

Lightly oil the bottom of the pastry shell. Spread the cheese over the the bottom, then the spinach. Pour the egg mixture over the cheese and spinach. Swirl around gently to mix the ingredients.

Carefully transfer the quiche to the oven. Bake for 40-50 minutes, until cooked through. Serve hot, warm, or room temperature.

Serves about 4.

1 comment:

plasterers bristol said...

This sounds lovely. Going to give this a go. thanks for sharing this recipe.