Wednesday, January 18, 2012

Creme Fraiche Quiche

Almost like a souffle, but better.  

10 ounces spinach 
olive oil
1 clove garlic
1 sheet frozen puff pastry (from 17 1/4 ounce package), thawed
6 large eggs
20 ounces creme fraiche
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 cup Gruyere and swiss mixture

Preheat oven to 375˚F. 
Saute the spinach with a little olive oil and garlic. Place on paper towels to drain.
Roll out puff pastry on a lightly floured surface into a 13-inch square. Place the pastry in a pie pan and trim the pastry so that 1/4-inch of the pastry hangs over the sides.
Whisk the eggs in a medium bowl. Whisk in the creme fraiche, salt, and nutmeg until smooth. Pour the filling through a sieve into the pastry shell. Place the spinach evenly over the mixture. Then, evenly sprinkle the cheese over the spinach.
Bake until the center of the quiche is set, 50-60 minutes. Allow to set before serving.
Source: adapted from Joy the Baker


  1. The Weekly Sweet ExperimentJanuary 18, 2012 at 8:50 PM

    Looks delicious and I am so hungry!

  2. I love this blog and post!! Now i´m follower, i invite you to visit my blog anf if you like it, can be folower too.
    XXX from Spain

  3. Mademoiselle. Great quiche. I look forward to your next creation. Francois.

  4. Beautiful quiche! I can't wait to give this a try.



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