Ingredients
For the batter:
- 2 tablespoons sour cream
- 1 tablespoon salt
- 2 1/2 cups half-and-half
- 8 eggs
- 1 tablespoon pepper
- Pinch nutmeg
For the crust:
- 1 pre-made pie crust
For the filling:
- 3/4 cup spinach, blanched, chopped and any excess water removed
- 6 spears asparagus, chopped
- 3 cups grated Gruyere or Swiss cheese
Directions
For the batter:
In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
For the crust:
Preheat the oven to 350 degrees F.
Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
To assemble:
Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By southbaysteve_1...
Sunnyvale, 43
on March 16, 2010
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Obviously, we are predisposed to making quiches in 9" pie crusts. This one is enough for a 12" or two 9" pie crusts and should have said so. I had 50% left of the batter and I hate wasting food. I could have made another quiche had I read the ratings or cut the batter amount in half.
By grammy128_10697085
crofton, MD
on December 03, 2009
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When I read that the reipe called for 1 tablespoon salt, I figured it was a typo, so I used 1 teaspoon instead. Just logical. I have a crepe maker which I often use, so I did not find it labor intensive. By following the recipe, I impressed some dear friends, who consider themselves gourmet cooks, with a wonderful presentation and a great tasting lunch. I figured it would taste great because Paula made it.
By cwaltoniv_11803301
Birmingham, AL
on April 14, 2009
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I have worked in the food magazine business for almost thirty years, my girlfriend has not. She wanted so badly to take a dish for Easter lunch to a friends home. She bought all the ingredients and made the dish...she tried one of them and then came in crying because it sucked! There was just too much salt. She was broken hearted. I asked to review the recipe and realized at once the problem. What modern recipe for these proportions would ever think of using a Tablespoon of salt???? The publications I work for test published recipes two or three times using "home cook" situations. This one would have never been published in this form. It broke her heart but much worse than that, it diminished her excitement for one of the loves of my life ...cooking, and usually never using a recipe, most certainly not this one. You might think about testing before printing.
With warm regard, Charles Essington Walton, IV
Read all 19 reviews