Swiss and Spinach Quiche ( By Angela Stanco Kidder)
A favorite of my sister"I've used refrigerated Pillsbury (or store brand) pie crust dough and it comes out so light and flaky and flavorful. I make this quiche once a week and mix any combination of vegetables it's so adaptable. And I mostly use fresh vegetables not frozen. I agree with another review that the size of the cheese package would be nice although I use an 8oz package myself. Love it and my hubby can't get enough of it. " - Amzeller549
Yield: 6 Ready in 1 hours, 30 minutes
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Swiss and Spinach Quiche ( By Angela Stanco Kidder) Preparation
* Allow the pie crust to thaw in the refrigerator ( I usually put it in the refrigerator before I go to bed). and allow to sit for 15-20 minutes until the edge of the crust is soft enough to make indentations with fork lines. Go all around the crust pressing the fork into the edge to make it look homemade :)
* Cook spinach according to directions, drain and use paper towels to press out excess water.
* Take swiss cheese out of package and cut into 1/4 - 1/2 inch strips.
* Break three eggs into a mixing bowl, beat with a fork or whisk. Add heavy cream, salt and pepper (and a dash of nutmeg, if desired).
* Add spinach and cheese to the egg mixture and stir enough to incorporate.
* Put the mixture in the pie crust and bake at 350 degrees for one hour.
* Let sit 10 minutes before cutting.
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