Thursday, January 24, 2013
Dotted swiss and Spinach Quiche
1 box pillsbury refigerated pie crusts, softened as directed on box.
2 tsp honey mustard or sweet hot mustard.
1 tsp milk.
1 tbsp sesame seed.
1 tbsp butter or margarine.
1/4 cup chopped greenonion ( 4 medium).
1 cup frozen cut leaf spinach, thawed,well drained.
1/2 cup finely chopped cooked ham ( 2 oz).
1/2 tsp dried thyme leaves
1/4 cup pillsbury best all purpose flour.
1/8 tsp pepper.
1/8 tsp ground nutmeg.
1 cup whipping cream.
1 cup shredded swiss cheese ( 4oz).
2 tbsp sesame seed, toasted**
1.Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Brush mustard
over bottom of crust.Brush edge of crust with milk.Press 1 tbsp sesame seed onto crust edge.
2.Place oven rack in lowest rack position in oven; heat oven to 400 degree F. In 8-inch skillet,
melt butter over medium heat.Add onions; cook and stir until crisp-tender.Stir in spinach,ham
and thyme.Reduce heat to low;cook until spinach is throughly heated. Spread spincah mixture over
mustard in bottom of crust.
3. In small bowl, beat flour, pepper, nutmeg, whipping cream and eggs with wire whisk until
well blended. Pour egg mixture over spinach layer sprinkle with cheese and 2 tbsp toasted
4.Place quiche on lowest oven rack in oven; bake 35 to 40 minutes or until knife inserted in center
comes out clean and crust edge is golden brown. After 15 to 20 minutes of baking, cover crust
edge with strips of foil to prevent excessive browning. Cool 5 minutes before serving.
***To quickly thaw frozen spinach, place in colander or strainer; rinse with warm water until
thawed. Squeeze spincah to drain well.*** To toast sesame seed, spread on cookie sheet;
bake at 400 dregree 3 to 5 minutes or until light golden brown.