Dotted Swiss and Spinach Quiche

Convenient refrigerated pie crust and frozen spinach team up for this beautiful brunch quiche.

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Servings 8

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( 20 ) Ratings

20 Ratings

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Bake-Off® Contest 34, 1990

Ellen Burr

Truro, Massachusetts

ingredients 16
Prep Time 30 min
Total Time 1 hr 10 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

2: teaspoons honey mustard or sweet hot mustard

1: teaspoon milk

1: tablespoon sesame seed

Filling

1: tablespoon butter or margarine

1/4: cup chopped green onions (4 medium)

1: cup frozen cut leaf spinach, thawed, well drained*

1/2: cup finely chopped cooked ham (2 oz)

1/2: teaspoon dried thyme leaves

1/4: cup Pillsbury BEST® all-purpose flour

1/8: teaspoon pepper

1/8: teaspoon ground nutmeg

1: cup whipping cream

3: eggs

1: cup shredded Swiss cheese (4 oz)

2: tablespoons sesame seed, toasted**

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Directions

1 Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Brush mustard over bottom of crust. Brush edge of crust with milk. Press 1 tablespoon sesame seed onto crust edge.
2 Place oven rack in lowest rack position in oven; heat oven to 400°F. In 8-inch skillet, melt butter over medium heat. Add onions; cook and stir until crisp-tender. Stir in spinach, ham and thyme. Reduce heat to low; cook until spinach is thoroughly heated. Spread spinach mixture over mustard in bottom of crust.
3 In small bowl, beat flour, pepper, nutmeg, whipping cream and eggs with wire whisk until well blended. Pour egg mixture over spinach layer. Sprinkle with cheese and 2 tablespoons toasted sesame seed.
4 Place quiche on lowest oven rack in oven; bake 35 to 40 minutes or until knife inserted in center comes out clean and crust edge is deep golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 5 minutes before serving.

EXPERT TIPS

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Expert Tips

*To quickly thaw frozen spinach, place in colander or strainer; rinse with warm water until thawed. Squeeze spinach to drain well. **To toast sesame seed, spread on cookie sheet; bake at 400°F 3 to 5 minutes or until light golden brown.