Recipe: French Spinach Quiche and Tart Pastry (makes 1 tart, serves 1, 1980's)

FRENCH SPINACH QUICHE

1 (4 1/2-inch) baked tart shell (recipe follows)
1 cup shredded Swiss cheese (4 oz.)
1/2 cup chopped fresh spinach (2 oz.)
1 egg
1/2 cup milk
1 tablespoon grated Parmesan cheese

Follow directions below for making Tart Pastry in a 4 1/2-inch tart pan; set aside.

Preheat oven to 450 degrees F.

In small mixing bowl, combine Swiss cheese and spinach; spoon into
prepared tart shell.

Beat egg and milk together until well blended; pour into tart shell; sprinkle with Parmesan cheese. Place on baking sheet.

Bake 35 minutes or until knife inserted in center comes out clean.

TART PASTRY
Makes one 4 1/2-inch tart shell

1/2 cup flour
1/8 teaspoon salt
2 tablespoons cold butter or margarine
4 to 5 teaspoons ice water
1 egg white, slightly beaten

Preheat oven to 450 degrees F.

In medium-size mixing bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle in 4-5 teaspoons ice water, 1 teaspoon at a time, mixing with fork until flour is moistened. Gather pastry into a ball.

On floured surface, roll dough 1/8-inch thick. Fold pastry into quarters; place in tart pan; unfold; fit pastry into pan. Flute edges. Prick bottom and sides. Brush pastry with beaten egg white. Place on baking sheet.

Bake 10 to 12 minutes.

Makes 4 servings
Source: Recipe booklet: How to Cook for 1 or 2 with Reynolds Consumer Products, Reynolds Metals Company, 1980