Spinach | ||
| 2 | tablespoons finely minced shallots or green onions | |
| 2 | tablespoons butter | |
| 1 1/4 | cups chopped blanched spinach or frozen spinach (drained) | |
| 1/2 | teaspoon salt | |
| 1/8 | teaspoon pepper | |
| 1 | pinch nutmeg | |
Egg Custard | ||
| 3 | eggs | |
| 1 1/2 | cups whipping cream | |
| 1 | pinch nutmeg | |
| 1/8 | teaspoon pepper | |
| 1/4 | cup grated swiss cheese | |
| 1 | tablespoon butter, cut into pea-sized dots | |
- Preheat oven to 375 degrees.
- Cook the shallots or onions for a moment in the butter.
- Add the spinach and stir over moderate heat for several minutes to evaporate all its water.
- Stir in salt, pepper and nutmeg and taste carefully for seasonings and set aside.
- Beat the eggs, cream and seasonings in a mixing bowl.
- Gradually stir in spinach mixture.
- Sprinkle with cheese and dot the top with butter.
- Bake at 375 degrees for 25 - 30 minutes.
- The quiche is done when a knife plunged into the center comes out clean. Serve immediately.
RESULTS: Well, let me tell you. The French apparently love butter. This is from my new cookbook that I got on Thursday, and it's really just a fun book to read, Julia was really funny. You can also make this in a pie shell (making this a quiche), but I didn't think it needed the extra fat and calories. Having said that, it was really good, very tasty and buttery and moist-- perhaps a little too moist. I would make sure you cook off as much liquid from the spinach as possible. I used shallots because I've never used shallots before, and I really liked the nutmeg/shallot combination. Those suckers really made me tear up, though! Bottom line, this was delicious for special occasions, but the huge amount of cream and butter makes it not an everyday thing.
Suz and I went to the farmer's market yesterday and bought our plants for the year. I got two tomato plants (one roma and one cherry) and I'm going to pot those with a couple of the basil, since I heard they like each other's company. I also broke down and bought some better looking parsley. Mine is just not looking good, the stems can't support the weight of the leaves. I might keep one of the seedlings and keep it inside, just to see what happens (I don't want to put any of my seedlings outside because they'd be just pulverized in a good rain, their stems are so weak). Suz got thousands of plants, like a couple lavender and tarragon, some parsley, some oregano, chives. Should be a fun summer!
