The Carriage House Inn B&B

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Archives: March 8, 2011

Spinach Quiche-March 2011 Signature Dish

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Each month, The Carriage House Inn Bed and Breakfast  Lynchburg, Virginia offers it’s guests a signature dish created especially for the month.    This month we are featuring a Spinach Quiche.   We took the liberty of using a prepared frozen pie crust rather than making it from scratch.    The recipe is as follows:

Spinach Quiche Recipe:

Spinach Quiche March 2011

  • 1 frozen deep dish pie crust
  • 1 tablespoon butter
  • 1 green onion, diced, green and white sections
  • 1 9-oz package frozen, chopped spinach, thawed & drained
  • 3 oz grated Swiss cheese, divided
  • 5 oz heavy cream
  • 5 oz half and half
  • 3 large eggs, slightly beaten
  • pinch salt
  • pinch black pepper
  • pinch nutmeg

Preheat oven to 350 degrees.  Bake pie crust according to instructions until lightly browned.

Melt butter in skillet over medium heat.  Add green onion, cook until soft.  In small bowl combine spinach and 2 oz Swiss cheese.  In separate small bowl, combine cream, half and half, beaten eggs, salt, pepper and nutmeg.

Place spinach mixture (must be well drained, we suggest you wring out the excess water in a paper towel) in prepared crust.  Pour egg mixture over spinach mixture.  Sprinkle with remaining Swiss cheese.  Cover crust edges with foil.

Preheat oven to 375 degrees.  Bake quiche for 10 minutes.  Remove foil, lower oven temperature to 350 degrees and bake for 30 minutes more or until knife inserted in center comes out clean.  Replace foil on crust edges if edges are getting too brown.

Serve atop fresh spinach leaves.  We serve with sausage links and roasted asparagus and tomatoes.

Feel free to check back monthly and see what’s cooking in our kitchen.  If you have a fantastic breakfast recipe that you would like to share then let us know.  All future recipes will be posted under the category of “Recipes” so they will be easy to find.