This quiche recipe is my favorite thing to make when I am hosting a brunch. Nan would be happy to know that her rice pie recipe is being sent to the lovely Barbara of Winos and Foodies who is hosting LiveSTRONG Day 2008 To celebrate her own survival of cancer and to raise awareness of the Lance Armstrong Foundation , Barbara would like you to share a recipe that contains yellow food and send it to her by April 19th.
I like to use fresh spinach that is steamed until wilted (although you could saute the spinach until wilted in a large skillet), then rinsed and gently squeezed to remove excess water (can use an equal amount (about 1 cup (240 ml)) of frozen spinach that has been thawed and squeezed dry).
Great post, and very timely for me – I have been planning to tackle a tall quiche like this for brunch this weekend (different filling though, bc of a guest who doesn’t like mushrooms), having read Michael Ruhlman’s post on quiche, using the 3-2-1 pie dough ratio (which sounds much more forgiving than TK’s 1:1 ratio!) and custard ratio.
Serve quiche: Using a serrated knife, trim the pastry shell flush with the top of the pan. To satisfy everyone, I’ve been making this mini quiche recipe for some time now. Serve the quiche warm with a side of fresh fruit salad or in the classic presentation with a green salad and vegan salad dressing.
To freeze the quiche: Allow to cool completely after step 8, then wrap in cling film. I added sautéed mushrooms, artichoke hearts, and tomato to the spinach and shallots as well as feta, gruyere, and Alpine cheese. I made this delicious quiche the night before serving it and it was quite easy to move from the tray to the plate.
