Updated Thursday, August 7th, 2008
Yield: 6 servings
Steve Sherman is a writer who lives in Hancock, New Hampshire. His books include Cheese Sweets & Savories and Soup & Bread in collaboration with Julia Older. This spinach quiche recipe comes from Cheese Sweets & Savories. Steve describes it as "rather thick, good for an entrée or, cut thinly, as an appetizer."
Preheat the oven to 450 degrees.
To make the filling, heat 2 tablespoons of the olive oil in a frying pan and sauté the garlic and onion until transparent, not brown. Remove and set aside.
Add the remaining 2 tablespoons olive oil and sauté the garlic and onion until transparent, not brown. Remove and set aside.
Add the remaining 2 tablespoons olive oil and sauté the zucchini and green pepper until slightly tender. Combine them with the onion mixture.
In a separate bowl, mix the eggs with the cottage cheese. Stir in the cream cheese and, if necessary, slice with a pastry cutter to break up any lumps. Add the salt, pepper, dill, and nutmeg. Then add the onion mixture, spinach, Parmesan cheese, and cream. Mix well.
Pour into the crust. Bake for 40 minutes, or until the center is set. Remove the sides from the quiche pan and serve hot.
To make the crust, mix the flour and salt. Cut in the butter and shortening. Stir in the egg yolk. Add the cold water, 1 tablespoon at a time, to form the dough into a ball. Chill. Roll out and place in a high-sided 9-inch quiche pan with removable sides. Pierce with a fork. Bake for 7 to 9 minutes, or until lightly toasted. Cool. Reduce the oven temperature to 350 degrees.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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