November 7, 2009

SPINACH AND TOMATO QUICHE

1 crust pastry in 9 inch quiche pan
1 1/2 lbs. spinach
1 tsp. chopped rosemary
4 tomatoes
3 eggs
3 egg yolks
2 c. milk
Salt
Ground black pepper
1/2 c. grated Gruyere cheese
2 tbsp. chopped chives
2 tbsp. chopped parsley

Heat oven 400 degrees. Line quiche pan with pastry. Break stems from spinach. After washing spinach, put in saucepan using no extra water other than from washing and rosemary. Cook over low heat about 10 minutes. Drain well. Chop finely. Scald skin and chop tomatoes. Beat eggs and yolks together and milk. Fold in spinach, tomatoes, cheese, chives and parsley. Pour into quiche shell and bake about 40 minutes until set and golden brown.

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