Quiche aux Épinards
Taken from Julia Child's cookbook, volume one, pg 153. Seriously my favorite food ever. And, yes, this one's got spinach and no meat in sight, but the lovely thing about quiche is that you can get away with cramming whatever and as much as will fit in the crust without making a burnt mess in your oven. And as a side note, yes, you should absolutely add more cheese.
Quiche aux Épinards
Taken from Julia Child's cookbook, volume one, pg 153. Seriously my favorite food ever. And, yes, this one's got spinach and no meat in sight, but the lovely thing about quiche is that you can get away with cramming whatever and as much as will fit in the crust without making a burnt mess in your oven. And as a side note, yes, you should absolutely add more cheese.
Cooking Instructions
- 1
Cook onion in butter for a moment, then add the spinach and stir over moderate heat for several minutes to evaporate water.
- 2
Stir in salt, pepper, and nutmeg.
- 3
Gradually stir spinach into the eggs and milk.
- 4
Pour into pastry shell and sprinkle on cheese.
- 5
Bake for 25-30 minutes at 375°F.
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