Chavrie Spinach Quiche

• 1 (5 1/3 ounce) package chavrie goat cheese
• 4 eggs
• 6 ounces heavy cream or 6 ounces alouette creme fraiche
• 6 ounces half-and-half
• 1/2 teaspoon cayenne
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 (9 inch) pie crusts, pre-baked
• 1 (12 ounce) package frozen spinach, thawed and drained
• 1 pinch nutmeg

1. Blend Chavrie with eggs and mix well.
2. Add cream and half and half to make custard and season with salt, pepper, cayenne and nutmeg.
3. Scatter the spinach evenly over the bottom of the pre-baked piecrust.
4. Pour custard into the shell stirring with a fork to evenly distribute the spinach.
5. Bake at 350u0b0 F for 45 minutes, until a knife blade inserted into it comes out clean.
6. Let rest and serve warm.
7. Variations:
8. Substitute Spinach with 12 oz. fresh diced asparagus.

chavrie goat cheese, eggs, heavy cream, cayenne, salt, white pepper, pie crusts, frozen spinach, nutmeg

Taken from www.food.com/recipe/chavrie-spinach-quiche-421228 (may not work)