spinach quiche, revisited

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Spinach Quiche
Adapted from Adapted from Bon Appetit, October 1991

I generally use one half-recipe of Martha Stewart’s Pate Brisee, minus the sugar, rolled out and pressed into either a 9-inch round pie dish or removable-bottom 9-inch round tart pan as the base. You can par bake this if you wish, though I generally do not. The original recipe calls for a sheet of puff pastry as the shell. It is not my preference to do it this way, but I am sure others would like it.

Update 5/30/13 to add: I made this yesterday with 1.5 pounds regular spinach. After removing the heavier stems, washing and wilting it down in a pan, but before pressing out all the water, this worked out to 10 ounces of spinach. So, I’d say if you were interested in starting with fresh grown-up (i.e. not the baby spinach that you wouldn’t bother removing the stems for) spinach, start with the same amount. It’s even more delicious this way, especially with the sauteed leeks I used as well.

1 3-ounce package cream cheese, room temperature
1/3 cup half and half (or milk)
3 eggs
1 10-ounce package frozen chopped spinach, thawed and drained
1/2 cup grated cheddar (gruyere works well, too)
1/4 cup grated Parmesan
4 to 6 green onions, thinly sliced (1/2 cup finely diced red or white onion or shallots work as well)
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.

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