Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 pound spinach, stemmed, steamed and squeezed dry 6 eggs 1/2 cup half and half 2 cups grated cheese of your choice (Boar’s Head brand preferred) 1 9 inch deep dish pie shell (if using frozen, Pet-Ritz brand preferred) DIRECTIONS Beat eggs together with half and half. If seasoning is desired, beat into mixture now. Layer ingredients into unbaked pie shell in the following order: 1/2 cup cheese, spinach, remaining cheese, and, finally, the egg mixture (do not overfill). Place quiche on cookie sheet and carefully slide into preheated oven. Bake 45 minutes, until golden brown and puffy. Quiche will settle as it cools. Serve at room temperature or heat and serve with a side salad. Cover and refrigerate leftovers. About the recipe and restaurant: Gwen Thomspon Snow used not just spinach, but broccoli, onions, ham or mushrooms to create her specialty quiches at Gwen's Gourmet, in the Sun Center from 1990-96, where Maude's is now located. She and husband Ted now own Goodness Snow's Artisanal Truffles and Chocolates. Copyright © 2016 Stefanie Samara Hamblen |
