Spinach Quiche With Cornmeal Crust Food

QUICK SPINACH QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line two 9-inch pie plates with crusts. Cover crusts with a double layer of aluminum foil and a layer of pie weights or dried beans.
• Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Let crusts cool briefly. Reduce oven temperature to 350 degrees F (175 degrees C).
• Sprinkle cheese, spinach, and onion evenly onto the crusts. Whisk eggs, milk, salt, and pepper together and divide evenly between the crusts.
• Bake in the center of the preheated oven until golden brown and firm in the centers, about 45 minutes.

SPINACH QUICHE WITH CORNMEAL CRUST

Steps:

• Preheat oven to 425°F.
• To make pastry, combine cornmeal, 3/4 cup flour, and 1/2 teaspoon salt in a small bowl. Cut in shortening using a fork or pastry cutter until combined. Sprinkle water in while tossing with fork, and continue to stir lightly until mixture forms a ball. .
• Roll pastry out on lightly floured board or between two sheets of waxed paper. Fit loosely into a 9-inch pie pan, fluting edges.
• Spread spinach evenly over the bottom of the crust.
• Toss shredded cheese with 2 tablespoons flour. Evenly sprinkle cheese over spinach.
• Combine beaten eggs, milk, 1/2 teaspoon salt, pepper, and nutmeg until well-blended (you can use the same bowl you used for the pastry). Pour over spinach and cheese.
• Bake at 425°F for 15 minutes. Turn the oven down to 350°F and bake for 20-25 minutes or until golden brown and set in the middle. Let stand 10 minutes before serving. Quiche can be served warm, room temperature or cold.

SPINACH QUICHE

Steps:

• Preheat the oven to 375° with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (about 1-inch deep). Fold the edges of the crust under and crimp as desired. Chill in the refrigerator while preparing the filling.
• Melt the butter over medium heat in a medium skillet. Add the onion and bell pepper. Cook, stirring now and then, until softened, about 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minute. Remove from heat.
• Whisk together the eggs, half-and-half, sour cream, salt, pepper, and nutmeg in a large bowl. Stir in the spinach, cheddar cheese, parmesan cheese, and bell pepper mixture. Pour into the prepared crust.
• Place the quiche on the preheated baking sheet and bake until it has puffed in the center, is just set and the crust is golden, 40 to 50 minutes. Transfer the quiche to a wire rack to cool. Serve warm or room temperature.

SPINACH QUICHE

Steps:

• Preheat the oven to 350 degrees F (on low fan speed, if using convection). During this time, cover the bottom of the piecrust with aluminum foil and uncooked beans. Place the piecrust in the oven and bake (blind bake) for 10 to 12 minutes to allow the crust to cook. The crust should be light brown on the edges when removing from the oven.
• During the cooking of the crust, whisk together the milk, salt, pepper, nutmeg and eggs in a bowl. After mixing the eggs, in a second bowl, blend together the spinach, bacon, cheese and parsley. Add half of the egg mixture to coat the ingredients, again mixing well. Next, add the mixture to the cooked crust then finish with the remaining egg mixture. Bake in the oven until the middle of the quiche is set, about 20 minutes.
• Remove and serve.

SPINACH QUICHE

Steps:

• Cook spinach in salted water according to package directions.
• Drain well.
• Sauté onion and celery in butter until onion is soft.
• Into a deep pastry shell spread cottage cheese over bottom.
• Mix spinach with onion mixture and spread over cottage cheese.
• Sprinkle Swiss cheese over top.
• Combine eggs, milk, and seasonings and pour over all.
• Bake at 350° for 40-45 minutes or until set.

QUIRKY CORNMEAL QUICHE

Steps:

• Preheat oven to 350*F. Coat a 9-inch by 13-inch baking pan with cooking spray.
• Thoroughly mix eggs, milk and cornmeal. Stir in any additions.
• Pour mixture into pan and bake for 45 minutes -1 hour or until set in the center and brown on top.
• Cooks note: Add whatever cheese, veggies, spices or herbs that you want, not limited to those I've listed, but keep the egg to milk ratio the same. Within reason, you can use more or less cornmeal depending on how firm you want the "crust" to be.
• NB - any veggies you add must be well drained!

SPINACH QUICHE

Steps:

• Beat eggs; add cream, then beat again.
• Wash the spinach under water, and remove all the stems, piling the wet spinach into a large pot, adding no water.
• Cook over medium heat, turning and stirring, for 5 minutes; then drain thoroughly in a colander, squeezing the spinach dry.
• Take a pair of kitchen scissors and snip the drained spinach into tiny pieces.
• Season the spinach to taste with salt and pepper.
• Line pie pan with pastry or crust; place spinach in crust, top with grated cheese, add cream, sprinkle with mace, then dot with small bits of butter.
• Place pie pan on a cookie sheet and bake in a preheated 350 degree F oven for 40 minutes or until domed and light brown.
• Cool 30 minutes before slicing and serving.