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Springtime Quiche

Source of Recipe


My version of a recipe from The New Basics Cookbook






List of Ingredients



• 8 c. fresh spinach leaves
  
• 2 T. sweet butter
  
• ¾ c. chopped peeled shallots
  
• 1 c. milk
  
• ¾ c. shredded Monterey Jack cheese
  
• 4 T. goat cheese
  
• ¼ c. snipped fresh chives
  
• 2 t. grated lemon zest
  
• ½ t. salt
  
• freshly ground pepper, to taste
  
• 1 package grape tomatoes
  
• 1 T. toasted bread crumbs
  
• 1 T. freshly grated Parmesan cheese
  
• 2 eggs
  
• 1 pie shell
  






Instructions



1. Rinse the spinach well and place it in a large saucepan with just the water that clings to the leave. Place the saucepan over low heat, and stir to wilt the spinach, 3 to 4 minutes. Drain well, squeezing out excess moisture. Chop coarsely and put into pastry shell.
   
   
2. Preheat the oven to 400 degrees.
   
   
3. Melt the butter in a small skillet, and sauté the shallots over medium-low heat until translucent, 5 minutes. Add to pastry shell.
   
   
4. Crumble goat cheese and add to pastry shell.
   
   
5. In a medium-sized bowl, whisk together the milk, eggs, Jack cheese, chives, lemon zest, salt and pepper. Pour into pastry shell.
   
   
6. Slice the grape tomatoes into thin slices (I save the ends for salad – they still taste good, they are just not very pretty) and put gently on top of the custard to cover. Mix the breadcrumbs and Parmesan cheese and sprinkle over the top.
   
   
7. Bake for about 35 minutes, until golden. Test for doneness with a knife – it should be still moist, but not wet.
   
   






Final Comments


Serves 6 – 8.