SPINACH AND SWISS QUICHE
Steps:
- Thaw and blind bake the pie crust according to package directions while assembling your other ingredients. Don't forget to prick the pastry with a fork, and use some old dry beans or pie weights if you have them. Adjust oven to 350 F after you blind bake your crust. Thaw/cook your spinach and drain well. Cut cheese into half-inch strips, then toss with the flour and set aside. In a large bowl, combine eggs, whipping cream, salt and pepper, beating well. Stir in spinach and cheese (and bacon). Pour mix into the blind-baked pastry shell. Bake at 350 F for one hour.
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Irungu Thinwa
[email protected]I'm not a big fan of quiche, but this one was pretty good. I would definitely make it again.
Peter Kalimmawa
[email protected]The quiche was good, but it wasn't anything special. I think I would have preferred a different recipe.
Alana Lounsbury
[email protected]The quiche was too dry. I think I should have added more milk or cream to the filling.
Kevin Colombo
[email protected]This quiche was a bit bland for my taste. I think I would have liked it more if I had added some additional seasonings.
Shakira Runa
[email protected]I've tried many quiche recipes, but this one is by far the best. It's simple to make and always turns out perfectly.
Nuria Sersera
[email protected]This quiche was easy to make and turned out perfectly. The flavors were well-balanced, and the crust was nice and crispy.
Janette Ybarra
[email protected]I made this quiche for a potluck, and it was a huge success. Everyone loved it!
Ali Ajmal
[email protected]This is my go-to quiche recipe. It's always a crowd-pleaser.
Md Tayef Ahmed
[email protected]The quiche was delicious! The spinach and swiss cheese were a great combination, and the crust was nice and flaky.
Luthando Thobile
[email protected]I've made this quiche several times now, and it always turns out great. It's a perfect dish for a brunch or lunch.
Amedeo Felix
[email protected]This spinach and swiss quiche was a hit with my family! The filling was creamy and flavorful, and the crust was perfectly flaky. I will definitely be making this again.