Recipe: Dotted Swiss and Spinach Quiche

DOTTED SWISS AND SPINACH QUICHE

FOR THE CRUST:
1 Pillsbury Refrigerated Pie Crust (from 15-oz. pkg.)
2 teaspoons honey mustard or sweet hot mustard
1 teaspoon half-and-half or milk
1 tablespoon sesame seed
FOR THE FILLING:
1 tablespoon margarine or butter
1/4 cup chopped green onions
1 cup Green Giant Frozen Cut Leaf Spinach, thawed, well drained*
1/2 cup finely chopped prosciutto or ham
1/2 teaspoon dried thyme leaves
1/4 cup Pillsbury BEST All Purpose or Unbleached Flour
1/8 teaspoon white pepper or pepper
1/8 teaspoon mace or nutmeg
1 cup heavy (whipping) cream
3 eggs
4 oz. shredded Swiss cheese (1 cup)
2 tablespoons sesame seed, toasted**

TO PREPARE THE CRUST:
Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie. Brush mustard over bottom of crust. Brush edge of crust with half-and-half. Press tablespoon sesame seed onto crust edge.

Place oven rack in lowest position in oven. Heat oven to 400 degrees F.

TO PREPARE THE FILLING:
Melt margarine in medium skillet over medium heat. Add onions; cook until crisp-tender, stirring frequently.

Stir in spinach, prosciutto and thyme. Reduce heat; cook until spinach is thoroughly heated. Spread spinach mixture over mustard in bottom of crust.

In small bowl, combine flour, pepper, mace, whipping cream and eggs; beat with wire whisk until well blended. Pour egg mixture over spinach layer. Sprinkle with cheese and 2 tablespoons toasted sesame seed.

Bake at 400 degrees F. on lowest oven rack for 35 to 40 minutes or until knife inserted in center comes out clean and edge of crust is deep golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 5 minutes before serving.

*To quickly thaw spinach, place in colander or strainer; rinse with warm water until thawed. Squeeze spinach to drain well.

**To toast sesame seed, spread on cookie sheet; bake at 400 degrees F. for 3 to 5 minutes or until light golden brown.

Servings: 8
From: Ellen Burr
Source: Pillsbury Classic: A Taste Of The Bake-Off Contest #241 Mar 2001