Monday, November 30, 2009

Spinach and Goat Cheese Quiche

I usually make my own crust, but I did not have the time to make it...I used Trader Joe's frozen Puff pastry for this recipe! And it was really good!
Next time I will give you my Whole Wheat pie crust recipe...promise!

Quiche aux Epinards et Fromage de Chevre
(2 pies)

12 eggs
1/2 lb sharp Cheddar cheese, shredded
1 long log Goat cheese, crumbled into larger chuncks
1 10-oz pack frozen chopped spinach, thawed
1 1/2 cup milk to 2 cups
1/2 cup light cream
Nutmeg to taste
Pepper to taste (no salt as cheese can be salty)
2 tomatoes, sliced
2 sheets puff pastry

Preheat the oven to 350F.

In a large bowl, whisk together the eggs, milk and light cream.
Add the cheddar, spinach, nutmeg and pepper. Mix well.
Add the goat cheese.

Line the buttered and flowered pie dishes with the crusts.

Pour half the batter in each dish. Top with the slices of tomatoes.

Bake for about 1 hour, or until top is golden and puffy.
Let stand at room temperature for 5 minutes before serving.

Serve with a green salad.

You may also add sauteed bits of bacon or pancetta.

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