- Short-crust pastry
- 1 egg white, slightly beaten
- 1 envelope dry onion soup mix
- 3 tablespoons [26.25 g] flour
- 2 [9 1/2-ounce / 270-g each] packs frozen creamed spinach, thawed
- 1/2 pound [227 g] diced cooked ham
- 1/2 pound [227 g] grated Swiss cheese
- 1 egg
- 1 egg yolk
- 2/3 cup [160 mL] light cream [15% m.s.g.]
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- Line 6 individual quiche plates with pastry; lightly brush each with beaten egg white.
- Refrigerate.
- Preheat oven to 375°F [190°C].
- Into a bowl, mix together onion soup mix and flour.
- Add spinach, ham dices and 1 cup [225 g] grated Swiss cheese.
- Mix well.
- Into a small bowl, beat together egg, egg yolk and cream.
- Evenly spoon spinach mixture into shells.
- Sprinkle with remaining grated Swiss cheese.
- Delicately spoon in egg mixture.
- Bake into preheated oven for 30 to 35 minutes, until golden brown.
- Slightly cool before serving.
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