Potato & Spinach Quiche
|Frozen spinach||10 Ounce, thawed|
|Milk||1⁄4 Cup (4 tbs)|
|Ementaller||1⁄2 Cup (8 tbs)|
|Ready made pie crust||1|
Preheat your over to 375F.
Bake the piecrust about 10-15 minutes. Don’t cook it all the way through. Remove from oven and let cool.
Cut the potato into cubes and place in pot of cold water. Bring a pot of water to a boil and cook them until a knife goes in with little or no resistance. Plunge into ice water to stop the cooking process and set aside.
Dice a shallot and in a little bit of oil, sweat the shallots. (Cook on low heat until shallots are translucent.) Add the spinach and cook until evenly heated.
Break eggs into a bowl and whisk until completely beaten. Add milk and incorporate into the eggs. Season with a bit of salt and pepper.
In your cooled crust, place the shallots and arrange your spinach, potatoes, and bacon. Sprinkle the cheese on top and then carefully pour the egg mixture over it. Place on a baking sheet and put in over at 375F for approximately 25 minutes or until set. If the crust begins to brown too quickly, turn the heat down. To test to see if your custard has set, stick a knife into it. If it comes out clean, then it is set.