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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A simple, yet elegant, vegetable pie. Ingredients:
3 small eggs |
1 cup heavy cream |
1 lb fresh spinach |
salt (to taste) |
fresh ground black pepper (to taste) |
1 quiche pastry dough (recipe here #35153, or 1 single pie crust) |
3/4 cup grated gruyere cheese (swiss ok) |
1 pinch mace |
1 tablespoon butter |
Directions:
1. Beat eggs; add cream, then beat again.
2. Wash the spinach under water, and remove all the stems, piling the wet spinach into a large pot, adding no water.
3. Cook over medium heat, turning and stirring, for 5 minutes; then drain thoroughly in a colander, squeezing the spinach dry.
4. Take a pair of kitchen scissors and snip the drained spinach into tiny pieces.
5. Season the spinach to taste with salt and pepper.
6. Line pie pan with pastry or crust; place spinach in crust, top with grated cheese, add cream, sprinkle with mace, then dot with small bits of butter.
7. Place pie pan on a cookie sheet and bake in a preheated 350 degree F oven for 40 minutes or until domed and light brown.
8. Cool 30 minutes before slicing and serving.
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