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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By myhood
on April 10, 2012
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I am disappointed in this recipe. I love spinach and asparagus, but it is too much salt and pepper. Plus, in the past I've used heavy cream in my quiche, not half-n-half. I think I've wasted my money.
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.
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