Recipe: Spinach Quiche (using onion, garlic and Monterey Jack cheese)

SPINACH QUICHE

Pastry for a 9-inch pie (recipe follows)
1 (10 oz) package frozen chopped spinach, thawed, drained
1 medium onion, chopped (about 1/2 cup)
4 eggs
1/3 cup half and half
1/4 teaspoon salt
1 drop red pepper sauce
1 clove garlic, finely chopped
3 cups shredded Monterey Jack cheese (about 12 ounces)

Heat oven to 350 degrees F.

Prepare pastry (do not bake); set aside.

Press excess liquid from spinach. Pat spinach dry with paper towels. Arrange spinach in the bottom of a pastry-lined pie plate. Sprinkle with onion; set aside.

Beat eggs, half and half, salt, pepper sauce and garlic slightly. Stir in cheese; pour over spinach.

Bake until golden brown and a knife inserted in the center comes out clean, 40 to 45 minutes.

PASTRY

1 cup flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Beat flour, salt and shortening in a large bowl on low speed, scraping bowl constantly, for 1 minute. Beat in 2 to 3 tablespoons cold water, scraping bowl constantly, until all the flour is moistened and the pastry begins to gather into beaters, about I minute. Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inches larger than inverted pie plate, 9 x 1 1/4 inches, with a rolling pin. Fold pastry into quarters; place in plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with the plate; flute edges, if desired.

Makes 6 servings
Source: Globe-Democrat magazine, September 18-19, 1982