Wednesday, April 21, 2010

Spinach & pecan quiche

Look familiar? Well, the idea at least.

1 pie crust (pâte feuilletée)
5-6 eggs
1 1/2 cup milk
1 cup frozen chopped spinach, thawed
1/2 cup fresh goat cheese, crumbled OR fromage en faiselle OR full fat cottage cheese
handful of whole pecans, toasted
1 clove garlic, crushed
salt and pepper

Roll the crust out larger than you pie pan and place it in carefully.

Beat the eggs, then stir in milk, cheese, spinach, garlic, salt and pepper. Pour into the pie pan. Gently fold the pie crust dough in over the eggs mixture. Place pecans on top.

Bake in preheated oven at 350° for 30-20 minutes or until firm and golden.

No comments: