Photo: Spinach Quiche Recipe
Ingredients
- One 10-inch piecrust or fresh pastry
- 2 cups whole milk
- 1 tablespoon salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground nutmeg
- 8 eggs, whipped
- 1 cup spinach, thin cut
- 1/2 cup cooked and chopped bacon
- 1/2 cup shredded cheese, Monterey Jack or other
- 1 tablespoon chopped fresh parsley
Directions
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.
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By doriep_11645364
Fullerton, CA
on December 31, 2012
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Unfortunately, I read the 2 reviews AFTER I put it in the oven. I should've listened to smallmia1 and only used 1 tsp of salt, not 1 tblsp. It tastes good, but too salty! The recipe MUST be a typo 1 tablespoon is too much salt. I had the same comments as ivo8ovi. I had to cook it for 40 mins not 20. There was a layer of only egg on the bottom. The spinach and cheese rose to the top layer. Strange. Wonder if this is caused by adding the second half of the egg mixture at the end. That is wasn't mixed in with the spinach and cheese. I've seen Robert make this during one of Restaurant Impossible shows, it didn't appear to be separated and the crew liked it. I will try another recipe, thanks.
By smallmia1
on December 29, 2012
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This turned out great. The only thing i changed was to do a teaspoon of salt instead of doing the tablespoon. Other than that, this recipe is a keeper, and I will make it again.
By ivo8ovi
on December 26, 2012
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A tablespoon of salt? Against my better judgement I followed the recipe exactly as written, and it came out as expected: OBSCENELY SALTY!!
Secondly, 20 minutes to bake is not nearly enough time. It required 40 minutes in my oven, which runs hot and I must always shave a few minutes off any baking time.
Thirdly, the spinach, cheese and bacon mixture floated to the top. So this quiche had a thin layer at the top and an inch of egg at the bottom. I'm not really sure of the cause of this, but will try other recipes to see if I get the same results.
I am hoping these problems are just a typo made by whomever posted it to the site, since I love Restaurant: Impossible and so wanted this recipe to work. If this is the case, please fix the recipe and I will try it again and re-rate it.
Lastly, if you don't have dry beans, I used uncooked rice to weigh down the pie crust (blind bake.
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