Why I Love This Recipe
This is the only recipe I make for spinach quiche......and we think it is to die for. It is also the very first recipe I made from Julia Childs cookbook. After this one, I was hooked on her style of cooking. The quiche has a wonderful flavor and is good cold, as well as warm. It also has a great holding power, if you need to make it ahead for a party.
Ingredients You'll Need
2 tbl Green Onions With Tops, Chopped
2 tbl Butter
1 1/4 Pounds Fresh Spinach, Chopped
1 1/2 Salt
1 1/4 Freshly Ground Black Pepper
2 tbl Madeira Wine
1 1/2 Cups Whipping Cream
1 1/2 Freshly Ground Black Pepper
1 1/2 Salt
1 1/2 Swiss Cheese, Grated and Divided
1 Partially Cooked Pastry Shell
1 tbl Butter, Cut Into Pea-Sized Dots
Preheat oven to 375 degrees.
Cook the onions in the butter until tender, but not browned.
Stir in the spinach, salt, pepper and wine.
Cook over moderate heat for 10 minutes for liquid to evaporate.
Allow to cool slightly.
Beat the eggs in a mixing bowl with the cream and seasonings until blended.
Gradually mix in the spinach and half of the cheese.
Check the seasoning.
Pour into the pastry shell.
Spread on the rest of the cheese and distribute the butter over it.
Bake in the upper third of the preheated oven for 25-30 minutes, until the quiche is puffed and browned.