• 8servings
  • 55minutes
  • 304calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, D, E
MineralsNatrium, Fluorine, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 small eggs

  2. 1 cup heavy cream

  3. 1 lb fresh spinach

  4. salt (to taste)

  5. fresh ground black pepper (to taste)

  6. 1 quiche pastry dough (recipe here #35153, or 1 single pie crust)

  7. 3/4 cup grated gruyere cheese (Swiss ok)

  8. 1 pinch mace

  9. 1 tablespoon butter

Instructions Jump to Ingredients ↑

  1. Beat eggs; add cream, then beat again.

  2. Wash the spinach under water, and remove all the stems, piling the wet spinach into a large pot, adding no water.

  3. Cook over medium heat, turning and stirring, for 5 minutes; then drain thoroughly in a colander, squeezing the spinach dry.

  4. Take a pair of kitchen scissors and snip the drained spinach into tiny pieces.

  5. Season the spinach to taste with salt and pepper.

  6. Line pie pan with pastry or crust; place spinach in crust, top with grated cheese, add cream, sprinkle with mace, then dot with small bits of butter.

  7. Place pie pan on a cookie sheet and bake in a preheated 350 degree F oven for 40 minutes or until domed and light brown.

  8. Cool 30 minutes before slicing and serving.


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