Cooking with Chef Josh: Mother's Day Quiche

Chef Josh Aaron
Mother's Day Quiche

1 Refrigerated Pie Crust
1/2 bag fresh spinach
4 large eggs
1-8 oz pckg cream cheese (softened)
1 cup shredded pepperjack cheese
1 tsp chopped garlic
1 tbsp olive oil
1 or 2 chopped sun-dried tomatoes
1/8 cup milk
salt and pepper
nutmeg

For pie crust:
Preheat oven to 450, unroll pie crust onto aluminum pie pan. Lightly press the crust to the bottom and side of pan, Crimp the excess crust around the edges between 2 fingers or with a fork. Place crust in oven for 5-6 min, making sure it does not get too brown.

For filling:
Preheat oven to 375.
In a medium frying pan, heat olive oil or medium heat and add garlic, spinach, salt and pepper. Saute for a couple of minutes or until all the spinach has wilted and reduced and set aside. In a large mixing bowl place softened cream cheese, eggs, milk, salt and pepper and mix until all combined. The cream cheese may not fully mix in with the eggs but it is alright, the quiche will still cook fine and will just have some texture to it. Once pie crust has come out of the oven layer the spinach over the bottom, then, sprinkle shredded cheese of that and pour the egg mixture on top. Sprinkle the top with the sun-dried tomatoes and place in oven for 35-45 min or until middle is fully cooked and topped starts to lightly brown. If the crust seems to be getting to dark you can cover with a ring of aluminum foil until finished cooking. Once the quiche has been removed from the oven, lightly sprinkle with nutmeg and serve with fresh fruit.


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