I made this for a potluck and it had some great reviews so I’m posting the recipe. I do have one small word of warning. I don’t tend to measure my spices and just shake the bottle to my hearts content so all spice amounts are true guesstimates,
This recipe has been adapted from : “The Best 50 Quiches” 1997 Bristol Publishing Enterprises, Inc.
Classic Quiche Shell
1C plus 2 TBS of Flour
1/4 t of black pepper
1/4 t of ground ginger
3 TBS cold butter or a baking margarine. I use Blue Bonnet light margarine.
3 TBS vegetable shortening. I use butter flavored Crisco.
2-5 TBS very cold milk -just enough to form a ball
Preheat oven to 450 F. Chill all equipment before starting. Add flour, salt, black pepper and ground ginger in a bowl. Mix well. With a pastry blender, cut in butter and shortening into flour until mixture is like fine crumbs. Add cold milk 1 tablespoon at a time and mix dough until it starts to form a ball. Do not force it to form; several clumps are just fine. Lay out plastic wrap and place ball in the middle. Cover with another sheet of wrap. You can chill it or freeze it at this point. But it does need to be cold and not slimy to roll out. When ready roll out dough to size of pan. Remove one of the wraps and line the pan. Remove wrap. Prick with a fork over the entire surface, including the sides. Partially bake shell on lowest rack of oven for 8 to 10 minutes or until pastry is set; it may be lightly browned. Check after 5 minutes and gently push down puffy spots. Cool for at least 10 minutes before filling.
Makes one 9-inch quiche shell.
1 C whole milk
dash of nutmeg, optional
Beat ingredients together until well blended.
Spinach Quiche a la Isabella
1 box of frozen spinach
8 ozs of Colby Jack cheese, shredded
pinch of salt
1/8 t of black pepper
1/8 t of ground ginger
1/4 of garlic powder – Lawry’s Garlic Powder; coarse ground with parsley
pinch of nutmeg
Preheat oven to 375 F. Defrost spinach and squeeze dry to remove excess water. Form spinach into a squeezed log and snip up the log into a bowl; so that its a finer texture. Take half of the Colby Jack and mix well into the spinach. Add all the spices and mix well for even distribution. Pour in the custard and stir until uniform consistency. Pour custard spinach mixture into shell and top with the remaining cheese. Bake for 40 to 45 minutes , or until custard is set and the top is lightly browned. A knife inserted in the middle of quiche should come out clean. Let rest for 10 minutes before serving.
Makes one 9-inch quiche.