Spinach and Asparagus Quiche
- 2 tablespoons sour cream
- 1 tablespoon salt
- 2 1/2 cups half-and-half
- 8 eggs
- 1 tablespoon pepper
- Pinch nutmeg
- 1 pre-made pie crust
- 3/4 cup spinach, blanched, chopped and any excess water removed
- 6 spears asparagus, chopped
- 3 cups grated Gruyere or Swiss cheese
- In a medium mixing bowl, beat together the sour cream and the salt.
- Add the half-and-half, eggs, pepper, and nutmeg.
- For the crust:
- Preheat the oven to 350 degrees F.
- Place a pie tin on top of the pie crust and turn the crust upside down.
- Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown.
- Remove from oven and allow to cool.
- To assemble:
- Mix the filling ingredients together.
- Fill the blind baked pie shell with the filling.
- Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust.
- Bake for 45 minutes until puffed and browned.
sour cream, salt, eggs, pepper, nutmeg, crust, water, gruyere
Taken from www.foodnetwork.com/recipes/spinach-and-asparagus-quiche-recipe.html (may not work)