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A Cooking Adventure with Thom

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Spinach Quiche

Thom Hackett

Serves:  6






1 pie crust, Deep Dish
10 ounces frozen spinach, well drained
4 large eggs
cups light cream
teaspoon salt
teaspoon pepper
cup crumbled feta cheese
teaspoon dry mustard
teaspoon tarragon

Cooking Method

Preheat the oven to 400 F.

If you use a home made pie crust...

  1. Roll out the pastry to fit a 10 inch glass or metal pie plate.

  2. Crimp the edges, poke the bottom with a fork or the tip of a sharp knife, and place the pastry in the freezer for 30 minutes.

If you use a Deep Dish Frozen then remove it from the freezer and poke the bottom with the tip of a sharp knife.

Line the pastry with aluminum foil and pastry weights and partially bake in the bottom of the oven for 8 minutes.

  • Remove from the oven and reserve.

In a medium-sized bowl, whisk together the eggs, cream, salt, dry mustard, tarragon, and the pepper until thoroughly blended.

  1. Add the cheese and stir until it is blended.

  2. Turn the mixture into the pre-baked pastry, and spread out the cheese evenly over the bottom of the pastry.

  3. Reduce oven temperature to 350  F.

  4. Bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 35 minutes.

To test for doneness...

  1. Shake the quiche. If it is solid without a pool of uncooked filling in the center, it is done.

  2. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through.

  3. Remove the Quiche from the oven and serve immediately.

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