ferndinana's florentine quiche
(2 ratings)
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From Diana Davidson book "Crunch Time"
►
(2 ratings)
yield
8 serving(s)
cook time
40 Min
Ingredients For ferndinana's florentine quiche
- RICE CRUST
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1 lgegg
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2 ccooked rice, at room temperature
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1/3 cgruyere cheese, grated
- QUICHE
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1-10 ozpkg frozen chopped spinach
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2 Tbspunsalted butter
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3 lgeggs
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2 ccottage cheese, small curd
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2 Tbspwhipping cream
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1 tspdijon mustard
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1/2 tspkosher salt
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1/8 tsppaprika
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1/8 tspcayenne pepper
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1/3 cgruyere cheese, grated
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1/4 cparmesan cheese, grated
How To Make ferndinana's florentine quiche
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1Preheat oven to 350 degrees F. Butter a 9 inch glass pie pan. Prepare the rice crust: Beat the egg until frothy, Add rice and cheese and stir well. Spread this mixture in the buttered pie pan. Set aside.
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2Cook the spinach according to package. Drain thoroughly, pressing all the liquid out through a stainer. Place the drained spinach in a bowl and add the butter; set aside.
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3In a large bowl; beat the eggs until frothy. Stir in the cottage cheese, cream, mustard, seasonings, and grated cheeses. Stir until well mixed. Add the buttered spinach and stir again until well mixed. Pour into the rice crust.
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4Baked about 40 minutes, until puffed, golden brown and set in center. (Check the center to be sure it is no longer liquid) Allow to cool 5 minutes. Slice and serve
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