Quiche is the perfect dish to serve during all of your Spring Brunches! Put a fun twist on your next quiche and try this Spinach Quiche with a Cornmeal crust! All of your brunch guests will absolutely love it!
Spinach Quiche with a Cornmeal Crust
For the Crust
1/2 cup cornmeal
3/4 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 tablespoons cold water
For the Filling
4 eggs, beaten
1 cup of milk (whole would be amazing but I used skim and it still tasted great)
2 cups shredded Swiss cheese tossed with 2 tablespoons flour
1/2 teaspoon of salt
pepper to taste
dash of nutmeg
10 ounces cooked spinach, drained very well
1. Preheat oven to 425 degrees.
2. Combine cornmeal, flour, salt in a small bowl. Cut in shortening using a fork or pastry cutter until combined. Sprinkle water in while tossing with fork and continue to stir lightly until mixture forms a ball. Roll out on lightly floured board. Fit loosely into a 9-inch pie pan, fluting edges (mine aren’t pretty but who cares).
3. Spread spinach over the bottom of the crust. In a separate bowl, combine beaten eggs, milk, cheese, salt, pepper, and nutmeg.
4. Pour over spinach.Bake at 425 degrees for 15 minutes. Turn the oven down to 350 degrees and bake for 20-25 minutes or until golden brown and set in the middle. Let stand 10 minutes before serving warm, room temperature or cold
Recipe from: https://www.rachelcooks.com/2012/03/21/spinach-quiche-with-a-cornmeal-crust/