ferndinana's florentine quiche

Name: Ferndinana's Florentine Quiche
Cook time: 40 min
Yield: 8
Ingredients: ## RICE CRUST; 1 large egg; 2 cup(s) cooked rice, at room temperature; 1/3 cup(s) gruyere cheese, grated; ## QUICHE; 1-10 ounce(s) pkg frozen chopped spinach; 2 tablespoon(s) unsalted butter; 3 large eggs; 2 cup(s) cottage cheese, small curd; 2 tablespoon(s) whipping cream; 1 teaspoon(s) dijon mustard; 1/2 teaspoon(s) kosher salt; 1/8 teaspoon(s) paprika; 1/8 teaspoon(s) cayenne pepper; 1/3 cup(s) gruyere cheese, grated; 1/4 cup(s) parmesan cheese, grated

(2 RATINGS)

42 Pinches

Terry Debbie

chandler, OK

Updated on Jul 7, 2011

From Diana Davidson book "Crunch Time"

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prep time

cook time 40 Min

method ---

yield 8 serving(s)

Ingredients

RICE CRUST
1 large egg
2 cups cooked rice, at room temperature
1/3 cup gruyere cheese, grated
QUICHE
1-10 ounce pkg frozen chopped spinach
2 tablespoons unsalted butter
3 large eggs
2 cups cottage cheese, small curd
2 tablespoons whipping cream
1 teaspoon dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/3 cup gruyere cheese, grated
1/4 cup parmesan cheese, grated

How To Make ferndinana's florentine quiche

Step 1

Preheat 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.

Step 2

Cook 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.
Step 3

In 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.
Step 4

Baked 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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