- 1 10-inch unbaked pastry shell
- 1 9 oz. package Seabrook Farms Creamed Spinach
- 2 teaspoons chopped shallots or onion
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground red pepper
- ¼ teaspoon of nutmeg
- 4 eggs lightly beaten
- 1½ cups light cream or half and half
- ½ cup grated Swiss cheese
- ¼ cup of crumbled, crisp-cooked bacon
- Prepare pastry from your favorite recipe or from a package mix according to directions
except substitute a dry white wine such as sauterne or Chablis for one-half the
liquid. Place in a 10-inch quiche or pie pan; flute edges and prick all over with
a fork. Bake at 350°F for 10 minutes or until set but not browned. - While crust bakes, prepare spinach according to package directions. Empty into 1
½ quart mixing bowel; allow to cool slightly. Stir in shallots or onions, seasoning,
eggs, and cream. Pour inoto hot pastry shell and sprinkle with Swiss cheese and
crumbled bacon. Back at 350°F for 40 minutes or until sharp knife inserted in center
comes out clean. May be browned by placing under broiler for a few minutes, if desired.
Gladmon Family Recipes 