Spinach and blue cheese quiche
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Frozen or fresh pie crust | |
| 2 | ounces | Swiss cheese, shredded |
| Dijon mustard | ||
| 1 | pounds | Fresh spinach |
| 1 | small | Onion |
| 3 | tablespoons | Butter or margarine |
| ¼ | teaspoon | Nutmeg |
| 3 | Eggs | |
| 1 | cup | Cottage cheese |
| ½ | cup | Half & half |
| 4 | ounces | Blue cheese |
Directions
Preheat oven to 375 degrees. Place the unbaked pie crust in a 8-9" prepared pie pan. Brush the entire surface of the crust with a small amount of dijon mustard, then sprinkle the Swiss cheese on top. Blind bake for 10-15 minutes.
While crust is blind baking: chop the onion by hand or in a food processor, then saute in the butter till lightly golden. Remove from heat and set aside.
With the steel blade in the food processor ( or in a blender ), process the cottage cheese till smooth. Add the blue cheese and eggs, and again process till smooth. Set aside.
Puree the spinach with the half & half. Stir in the egg and cheese mixture.
Mix well.
Stir in the onions and nutmeg blending well.
Place the blind baked crust onto a cookie sheet for support, and pour the entire blended mixture into the crust.
Place in oven and bake for 25-30 minutes or till set.
Remove from oven and let sit at room temp. for 10 minutes before cutting.
Posted to EAT-L Digest 14 Mar 97 by Cynthia Ryan <cdryan@...> on Mar 15, 1997