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Saturday, February 26, 2011

Your MidDay Saturday Beefcake Recipe: Spinach Quiche


1 pre-baked pastry shell
1 ½ to 2 pounds fresh spinach
1 teaspoon salt
Pinch nutmeg
1 tablespoon fresh tarragon
Lemon juice to taste
2 to 3 tablespoons Dijon mustard
½ cup crumbled feta,
2 whole eggs plus 2 egg yolks
1 cup heavy cream (or ½ heavy cream and ½ plain whole milk yogurt)
1 tablespoon chopped parsley
Preheated oven 350F°.





Thoroughly wash the spinach in three changes of water. Place it in a heavy pan with no water other than that clinging to the leaves, cover, and wilt down over medium to high heat. The bulk should be reduced to about 1 ½ to 2 cups. Drain it very well, pressing and squeezing to get out all the water. Then chop the spinach coarsely and season it with salt, nutmeg, tarragon, and lemon juice. Mix well and taste for seasoning.



Spread the bottom of the pre-cooked pastry shell thickly with mustard. This trick comes from Simca Beck and it gives a wonderful flavor to the finished quiche.



Arrange the spinach in the shell, and sprinkle with the cheese of your choice. Beat the eggs and egg yolks with the heavy cream (or cream and yogurt). Pour the mixture over the spinach, using enough to fill but not spill over the shell. Sprinkle with parsley and bake for 30 to 35 minutes, or until the custard is just barely set.

The quiche can be served warm or at room temperature.

This recipe is stolen from James Beard

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