Spinach Quiche | James Beard Foundation

Name: Spinach Quiche | James Beard Foundation
Total time: 90 min
Ingredients: 1 pre-baked pastry shell (see recipe for Tart Pastry); 1 1/2 to 2 pounds fresh spinach (or 1-1/2 cup thawed frozen spinach, well drained); 1 teaspoon salt; Pinch nutmeg; 1 teaspoon dried tarragon or 1 tablespoon fresh tarragon; Lemon juice to taste; 2 to 3 tablespoons Dijon mustard; 1/2 cup crumbled feta, shredded Gruyère, sharp cheddar, or grated Parmesan cheese; 2 whole eggs plus 2 egg yolks; 1 cup heavy cream (or 1/2 heavy cream and 1/2 plain whole milk yogurt); 1 tablespoon chopped parsley

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This basic quiche recipe can be varied according to your preferences and according to the season. In spring and summer the wealth of fresh vegetables should dic

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.

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Ingredients

1 pre-baked pastry shell (see recipe for Tart Pastry)
1 1/2 to 2 pounds fresh spinach (or 1-1/2 cup thawed frozen spinach, well drained)
1 teaspoon salt
Pinch nutmeg
1 teaspoon dried tarragon or 1 tablespoon fresh tarragon
Lemon juice to taste
2 to 3 tablespoons Dijon mustard
1/2 cup crumbled feta, shredded Gruyère, sharp cheddar, or grated Parmesan cheese
2 whole eggs plus 2 egg yolks
1 cup heavy cream (or 1/2 heavy cream and 1/2 plain whole milk yogurt)
1 tablespoon chopped parsley