Spinach and Asparagus Quiche

Recipe courtesy Jill Davie

Show: Party StartersEpisode: Parisian Bistro

Rated: 4 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
55 min
Level:
Easy
Yield:
6 entree servings or 25 hors d'oeuvres portions

Times:

Prep: 15 min
Inactive Prep: --
Cook: 55 min
Total:: 1 hr 10 min

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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.

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Comments & Reviews

recipe Spinach and Asparagus Quiche
Charles Birmingham, AL 04-14-2009
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What a costly disappointment...Shame on you!
Rated: 1 stars out of 5

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, IVRead more
recipe Spinach and Asparagus Quiche
Jennifer Colorado Springs, CO 03-23-2009
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Too Salty
Rated: 3 stars out of 5

I wish I had read the reviews before I made this! I agree with the other reviewers about the volume of egg mixture and the... amount of salt & pepper. I used a little more than half of the egg mixture, but could have easily used only half. If you cut the "batter" in half, I'm guessing you will only need one tsp. of salt/ 1/2 tsp. pepper. I will probably add more asparagus next time as well. Read more
recipe Spinach and Asparagus Quiche
OMER newtonville, MA 01-01-2009
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too much but good
Rated: 3 stars out of 5

There was definitely too much of this recipe, but I actually just baked the extra without crust, and it made a lovely... (lighter) lunch. Also, I added sauteed oions and mushrooms and 1-2 tsp of dijon mustard, and I used 11/2 cups half and half, 1 cup cream. That made all the difference!Read more
recipe Spinach and Asparagus Quiche
Anonymous 06-16-2008
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Too much!
Rated: 3 stars out of 5

I should have read the other reviews before making this. I ended up with twice as much batter and filling that needed, which... I threw out becasue I only had one pie shell. And you definately need at least a 9" deep dish shell. I agree - cut back on the salt, especially of you use packaged cheese. However, it turned out pretty good and I would make it again.Read more
recipe Spinach and Asparagus Quiche
mary torrance, CA 02-03-2008
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typo?
Rated: 4 stars out of 5

great recipe, but definitely must be a typo because there was waaay too much pepper and salt.
recipe Spinach and Asparagus Quiche
Anonymous 10-10-2007
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great quiche
Rated: 5 stars out of 5

I modify this recipie to make a "half bad Quiche". I just get fat free half and half, and egg subsitute. You need to use a... cup of full fat half and half, and you need you use good gruyere cheese.Read more