Spinach Quiche

Spinach Quiche

Pie Crust
makes two 9" pie crusts or one double crust

2 cups all-purpose flour
1 teaspoon salt
2 tsp sugar
7 Tbsp butter
5 Tbsp ice water
(2 tsp vodka)

Put flour, salt, sugar and butter in a food processor with the S-blade
Process until the butter is in small pieces
Add the ice water
Process until the dough looks like course crumbs
Divide the dough in half and roll to desired size
Trim and shape the edges
Freeze until ready to use.

Filling
1 10oz pkg frozen chopped spinach, defrosted
2 med onions coarsely chopped
4 eggs
salt and pepper to taste
Cottage cheese

(Milk, Cheddar cheese, Feta, parmesan cheese, Mushrooms, chopped ham, crumbled bacon, Bac-Os, bell peppers, sausage)

Preheat the over to 375
Defrost the spinach
Saute the onions
Put the onions, spinach, eggs, salt and pepper in the blender and puree
Add enough milk and/or cheese to make 5 cups of filling.
Puree again
Stir in additional ingredients
Pour into frozen pie shells
Bake for 40 min
Let rest for 15 min
Serve

Theory of the Dish
Basically this is a custard tart. Pureeing the spinach gives it a light fluffy texture almost like a soufflé. The first time I tried this I used milk instead of cottage cheese and sprinkled the top of one pie with parmesan and the other with Bac-Os. That worked out well although the milk did separate a little. The cottage cheese version is richer. With feta instead of cottage cheese it is almost a Greek spinach pie.