dd handfuls of the fresh spinach and keep turning it over
Thaw and drain spinach.
In a saucepan, cook spinach and cheese in margarine until cheese melts.
Add remaining ingredients.
Pour into pie shell and bake at 350\u00b0 for 45 minutes or until set.
For thicker quiche, use 20 ounces frozen spinach and 3 eggs.
Serves 6 to 8.
Cook spinach and drain.
Mix half and half with eggs in a large bowl.
Season with salt and nutmeg.
Layer cheese and spinach in pie shells.
Pour egg mixture over top.
Bake in 325\u00b0 oven for 1 hour.
Spinach can be omitted or tomatoes can be substituted for spinach.
Spread 3/4 of cheese and spinach in bottom of pie shell.
Beat cream, eggs and salt until frothy.
Pour over cheese and spinach. Sprinkle with remaining cheese and dot with butter.
Bake at 375\u00b0 for 25 to 30 minutes or until pie has set.
Broccoli can be substituted for spinach.
*You may substitute broccoli for spinach.
For the crust, mix 1/2
add pie weights and bake for 8 mins, or until just
art pan, trimming edges. Bake for 15 mins, or until light
nd go about your business for at least a half hour
Lightly brown pie crust for 6 minutes or until lightly brown.
Mix eggs, ham and cheese together.
Lay spinach down on bottom on of pie crust.
Pour in mixture.
Lay more spinach on top of mixture.
Put more cheddar cheese on top until you cant see the spinach.
Bake for 45-60 minutes or until the cheese is golden brown or center is done.
art pan. Trim edges. Refrigerate for 15 mins.
Place a
gradually adding milk.
Add spinach, garlic, mustard, oregano, pepper, nutmeg
br>Add onion and cook for 2-3 minutes.
Add
Rub softened butter on the inside surface of pie shell.
Drain spinach; squeeze out as much liquid as you can.
Place spinach in pie shell and top with crumbled bacon.
Whisk together cream, eggs, cheese, salt, and nutmeg.
Pour mixture into pie shell.
Bake quiche at 425 F for 10 minutes, then reduce heat to 325 F and bake for an additional 35-40 minutes or until quiche is set.
egrees and bake pastry shell for 9-10 minutes.
Remove
Preheat oven to 400\u00b0F.
Cover tart shell with parchment paper then fill with pastry weights. Blind bake for 10 mins. Remove paper and weights and bake for another 10 mins. Set aside to cool.
Reduce oven to 350\u00b0F. Combine spinach, salmon, corn, cheese and onion. Spread over base of tart shell. Whisk together eggs, sour cream and milk. Season then pour over filling. Bake for 45-50 mins, until filling is golden and set.
Line 3 tart tins with pastry.
Brush pastry with 2 tbsp.
melted butter and refrigerate for 30 minutes before filling.
Add 1 teaspoon of drained spinach to each shell.
Top each tart with cheese.
Beat 3 eggs and 1 cup half and half cream.
Add salt and pepper to taste.
Spread 1 tablespoon of mixture into tart shells.
Bake at 375\u00b0 for 20 to 25 minutes.
Preheat oven to 400\u00b0F. Lightly grease and line a 9 inch pie dish with puff pastry. Cover and chill until required.
Combine tuna, eggs, cheese, mayonnaise and cream. Season. Transfer 1/2 to prepared pie shell. Arrange spinach over top and sprinkle with dill. Cover with remaining tuna and bake for 25-30 mins. Let cool slightly.
Garnish with reserved dill. Serve in wedges with salad.
Saute onion, and add spinach. (Chop spinach if whole leaf was used). Thin with the cream. Add cayenne and salt.
Mix half and half and milk add beaten eggs.
Put cheeses in bottom of pie pan, spread spinach mixture on top, pour milk/egg mixture on top.
Bake 15 minutes at 400 degrees, reduce temp to 350 and bake for 30 more minutes, or until done.
Cook bacon til crisp, set aside. Combine next 10 ingredients until thoroughly mixed. Set aside.
Saute mushrooms til almost tender, add spinach, cook until spinach is cooked. You may have to add more oil because the mushrooms will soak up the oil.
Add spinach and cheese mixture together. Pour into an 8x8 inch greased casserole dish. Bake at 350 degrees for 1 hour or until top is browned and center is set.