QUICHE WITH FRESH SPINACH AND CHEDDAR CHEESE RECIPES

Steps:

• Preheat oven to 375°. Place crust on a baking sheet, then line it with a piece of parchment paper and fill with dried beans (or another pie weight). Bake until crust is lightly golden on the sides and no longer appears doughy, about 15 minutes. Transfer to a wire rack to cool and decrease oven temperature to 325°.
• Meanwhile, heat oil in a large skillet over medium heat. Add leeks and season with salt and pepper. Cook until bright green and tender, 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute. Season with more salt and pepper and transfer to a bowl to cool.
• In a medium bowl, stir to combine cheese, scallions, and shallot.
• In a large bowl, whisk eggs until smooth. Whisk in half-and-half and season mixture with ½ teaspoon salt, black pepper, and nutmeg if using.
• When crust and spinach mixture have cooled to room temperature, assemble the quiche: Sprinkle half the cheese mixture in an even layer on the bottom of the pie crust. Next, add the spinach and leek mixture in an even layer. Pour egg mixture over spinach, then sprinkle with remaining cheese mixture.
• Bake quiche until just set, about 40 to 45 minutes. Let cool until warm, about 20 minutes, until serving.

Steps:

• Preheat oven to 350 degrees Farenheit.
• Roll the dough out on a well-floured work surface until it’s approximately 11 to 12-inches in diameter.
• Transfer it to a 9-inch metal or glass pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
• Prick the bottom of the pie crust with the tines of a fork. Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked.
• Meanwhile in a large mixing bowl combine eggs with spinach, milk, 2 tablespoons parmesan cheese, basil and salt; mix well.
• Pour mixture into the par-baked pie crust.
• In a small bowl combine ricotta with mozzarella and remaining parmesan.
• Dollop the ricotta all around and top and place tomatoes around the cheese.
• Place foil on the edges of the crust to prevent them from burning.
• Place quiche on cookie sheet and bake on the middle oven rack for 50 to 55 minutes, or until top is browned and a knife inserted in center comes out clean.
• Let cool before serving.