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An extraordinary cheese and spinach quiche
from the kitchen of Chef Walter Potenza of Walter's restaurant
in Providence, RI.
Colby Cheese and
- 6 large eggs, beaten
1/4 cup heavy cream
1 bunch green onions, chopped
4 tablespoons finely chopped parsley
1 1/2 tablespoons fresh chopped dill
Salt and pepper to taste
4 (10-ounce) packages chopped spinach, cooked, excess water drained
1 1/2 pounds grated Colby cheese
2 tablespoons butter
Optional serving suggestions:
Field greens (arugula or mesculin)
Toasted pine nuts
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, whisk eggs and
heavy cream for 2 minutes until light and fluffy. Add onions,
parsley, dill, salt and pepper. Fold in spinach and Colby cheese.
- Heat a 10-inch, cast-iron skillet; melt
butter in skillet. Lower heat to medium-low, pour in egg mixture.
With a wooden spoon, stir bottom of skillet, loosening cooked
egg. Take skillet off heat and place in oven; bake for 45 minutes
or until the quiche does not move when the skillet is shaken.
- Serve warm atop field greens, such as
arugula or mesculin greens. Or, top with toasted pine nuts and
drizzle with olive oil.
Makes 8 servings.
Recipe provided courtesy of the American
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