| Spinach & Blue Cheese Quiche
1 Frozen or fresh pie crust
2 ounces of Swiss cheese, shredded
Dijon mustard
1 pound of fresh spinach
1 small onion
3 tablespoons of butter or margarine
1/4 teaspoon of nutmeg
3 Eggs
1 cup of cottage cheese
1/2 cup of Half & half
4 ounces of Blue cheese
Preheat oven to 375ºF. Place the unbaked pie crust in a 8-9" prepared pie pan. Brush the entire surface of the crust with a small amount of Dijon mustard, then sprinkle the Swiss cheese on top. Blind bake for 10-15 minutes. While crust is blind baking: chop the onion by hand or in a food processor, then sauté in the butter till lightly golden. Remove from heat and set aside. With the steel blade in the food processor ( or in a blender ), process the cottage cheese till smooth. Add the blue cheese and eggs, and again process till smooth. Set aside. Puree the spinach with the half & half. Stir in the egg and cheese mixture. Mix well. Stir in the onions and nutmeg blending well. Place the blind baked crust onto a cookie sheet for support, and pour the entire blended mixture into the crust. Place in oven and bake for 25-30 minutes or till set. Remove from oven and let sit at room temp. for 10 minutes before cutting. Posted to EAT-L Digest 14 Mar 97 by Cynthia Ryan <cdryan@JUNO.COM> on Mar 15, 1997
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