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Triple S "SPAMô, Spinach and Swiss" Quiche
Dona Bushong, 2nd Place Winner, Finals, 2004 Great Island Style SPAMô Cookoff


Pastry for 10" pie shell
1 can SPAMô, diced
1 10-oz package frozen spinach, thawed
1/4 cup onion, diced
1-1/2 cups Swiss cheese, shredded
4 eggs, beaten
1 cup whipping cream
1 cup half and half
1 Tbs flour
3/4 tsp salt
1/4 tsp nutmeg, ground
1/4 tsp ground pepper

Preheat oven to 400F. Line a pie pan with the pie pastry and bake for 3 minutes. Remove from oven and prick the pastry with a fork. Return to oven and cook an additional 5 minutes. Let cool on a rack.

Preheat oven to 375F. In a skillet, brown the SPAMô until nicely brown and crispy. Remove and drain on paper towels. In the same skillet cook the onions until they begin to brown just on the edges. Add the spinach and cook until the moisture evaporates. Remove from heat and set aside.

Layer the ingredients in the bottom of the pie shell in this order: SPAMô, Spinach-Onion mixture and Swiss Cheese. Then, in a large mixing bowl combine the eggs, whipping cream, half and half, flour, salt, nutmeg and pepper blending well. Pour over layered ingredients in pie shell.

*Place the quiche in the oven and bake for approximately 60-70 minutes or until set.

*To prevent the crust from browning too rapidly, cover the edges with foil for the first half hour of baking. Remove after 30 minutes.

Yield: 6 servings

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