Spinach Quiche

Recipe by Rebecca Dienner for The FruitGuys

INGREDIENTS

• 6 cups spinach, well-rinsed and chopped
• 1/4 cup fresh parsley, minced
• 1/2 cup onions, minced
• 3 eggs
• Críme fraíche or cream cheese, 3-ounce container (about 1/2 cup)
• 1/3 cup whole milk
• 1/2 cup grated white cheddar or Gruyere
• 1/4 cup Parmesan cheese, grated
• 1/4 teaspoon salt
• 1/4 teaspoon freshly grated pepper
• 1 prepared piecrust

PREPARATION

1. Preheat oven to 425 °F.
2. Blanch spinach in a pot of boiling water for 1 minute.
3. Remove spinach with a slotted spoon or drain in a strainer.
4. Using cheesecloth or a mesh strainer, squeeze out as much water as possible.
5. By hand or with an electric mixer, beat crí¨me fraí®che or cream cheese in a bowl until smooth.
6. Slowly and gradually beat in milk and eggs.
7. Now mix in all the rest of the ingredients and pour the mixture into the prepared piecrust.
8. Bake for about 25 minutes or until the crust is golden and the egg filling is firm to the touch.

Serves 4–8 as a main or side dish. Prep time, 15 minutes; cook time, 25 minutes.