Spinach quiche is a great luncheon menu recipe

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A couple of years ago, I prepared a holiday brunch for a local board meeting that was held at the beautiful Richwood Plantation, in the carriage house.

This makes a great meal, especially when served with other recipes I have written about such as pork with Texas cranberry chutney on cornmeal biscuits, homemade cinnamon rolls, a wonderful green salad with dried cranberries and pears, Mountain Top bacon, chicken crepes, hot brown casserole and mini blueberry muffins,

I give to you:

Spinach Mushroom Quiche
1 10-oz. pkg.frozen chopped spinach
¼ cup chopped onion
½ pound sliced mushrooms
3 tbsp. butter
¼ tsp. salt
1/8 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 tbsp. horseradish
4 oz. sour cream
4 large eggs
1½cups half-and-half
1 Pastry Shell
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
2 cups shredded Parmesan and cheddar

Preheat oven to 375 degrees Fahrenheit. Defrost spinach completely; drain and squeeze out any excess moisture. In a large skillet, sauté onion and mushrooms in butter until just tender. Place spinach in a bowl and blend in one-fourth teaspoon salt, one-eighth teaspoon pepper, horseradish, sour cream, sautéed onion and mushrooms. Mix thoroughly.

Roll out pastry shell and place in a 10-inch pie plate or quiche pan. Spread the spinach mixture in the pastry shell and top with the shredded cheeses. (At this point, cover and refrigerate overnight). In the morning, beat until smooth, eggs, add the half-and-half, and remaining pepper, salt and nutmeg. Pour the egg mixture into the pastry shell.

Bake at 375 degrees for 40 minutes or until the top is puffed up and browned and a knife inserted in the center comes out clean. Remove from the oven and let stand for about 5 to 10 minutes to set. Serves 8 to 10.

This recipe is a combination of several different recipes. I liked the addition of the horseradish, and I always like the combination of a little nutmeg with spinach, it seems to bring out the best flavor in the spinach.

I was very pleased with the results of this dish. I do not prepare quiche very often, because it seems a little heavy to me. However this one is excellent. It would also be wonderful to serve at a luncheon.

Lonnie Sundermeyer is a professional caterer living in Ghent. Ky.