Has anyone every made this. Most of the recipes I googled say to cook
the spinach before adding to the rest of the ingredients. I'm
thinking if I add the spinach raw, with cream, eggs etc. it won't be
as soggy. e.

On Sat, 18 Dec 2010 07:25:17 -0800 (PST), lainie >
wrote:

>Has anyone every made this. Most of the recipes I googled say to cook
>the spinach before adding to the rest of the ingredients. I'm
>thinking if I add the spinach raw, with cream, eggs etc. it won't be
>as soggy. e.

I did a salmon and spinach quiche last week. The recipe called for
wilting the spinach. It lets you get a lot more spinach in dish.
This week I did a 'clean-out-the-fridge-fritatta' - and wilted it
again just so I could get a pound of spinach into the pan with all the
other stuff.

My idea of wilting it- is take a big pot, boil 1/4 cup of water in it-
then toss in the spinach, turn off the heat, and put on the cover. 3-4
minutes later the spinach takes up a lot less room, but still tastes
fresh.
[I use baby spinach- the big leaves might be more resistant]

Jim

lainie > writes:

> Has anyone every made this.

Not exactly, but.....

> Most of the recipes I googled say to cook
> the spinach before adding to the rest of the ingredients. I'm
> thinking if I add the spinach raw, with cream, eggs etc. it won't be
> as soggy.

I have made several types of quiche and have discovered one simple FACT
helpful to making a great quiche. Anything that contains moisture needs
to be cooked so it no longer contain its natural moisture. Asparagus,
mushrooms, onions, etc. Gotta get that moisture out or the quiche will
not be exactly "soggy", but will weep, jes like some meringues. IOW,
the egg/cream custard WILL set up ok, but you will get water-like
moisture weeping from it.

I always saute whatever veggie I'm going to incorporate. In the case of
fresh mushrooms, my fave ingredient, the moisture is obvious. You begin
to saute, the mushrooms give up their moisture so quickly you can see it
accumulating in the pan. Using little oil and moving constantly, so no
burning, I saute only till the moisture in the pan evaporates. You can
see it happen. I confess, I've never done spinach, as in a classic
quiche lorraine, so you are on your own there, but I doubt the principle
is any different.

notbob's sure-fire quiche filling/tips:

4 lrg eggs to 8 oz hvy cream
***or***
3 xtra lrg eggs to 8 oz hvy cream

....in 9 inch deep blind-baked crust (frozen OK) coated w/ egg (only) wash.

nb

On Dec 18, 11:42*am, notbob > wrote:
> lainie > writes:
> > Has anyone every made this. *
>
> Not exactly, but.....
>
> > Most of the recipes I googled say to cook
> > the spinach before adding to the rest of the ingredients. *I'm
> > thinking if I add the spinach raw, with cream, eggs etc. it won't be
> > as soggy.
>
> I have made several types of quiche and have discovered one simple FACT
> helpful to making a great quiche. *Anything that contains moisture needs
> to be cooked so it no longer contain its natural moisture. *Asparagus,
> mushrooms, onions, etc. *Gotta get that moisture out or the quiche will
> not be exactly "soggy", but will weep, jes like some meringues. *IOW,
> the egg/cream custard WILL set up ok, but you will get water-like
> moisture weeping from it.
>
> I always saute whatever veggie I'm going to incorporate. *In the case of
> fresh mushrooms, my fave ingredient, the moisture is obvious. *You begin
> to saute, the mushrooms give up their moisture so quickly you can see it
> accumulating in the pan. *Using little oil and moving constantly, so no
> burning, I saute only till the moisture in the pan evaporates. *You can
> see it happen. *I confess, I've never done spinach, as in a classic
> quiche lorraine, so you are on your own there, but I doubt the principle
> is any different.
>
> notbob's sure-fire quiche filling/tips: *
>
> 4 * * *lrg *eggs to 8 oz hvy cream
> ***or***
> 3 xtra lrg *eggs to 8 oz hvy cream
>
> ...in 9 inch deep blind-baked crust (frozen OK) coated w/ egg (only) wash..
>
> nb *

Thx. That's very helpful.........e.

On Sat, 18 Dec 2010 11:32:50 -0500, Jim Elbrecht >
wrote:

>On Sat, 18 Dec 2010 07:25:17 -0800 (PST), lainie >
>wrote:
>
>>Has anyone every made this. Most of the recipes I googled say to cook
>>the spinach before adding to the rest of the ingredients. I'm
>>thinking if I add the spinach raw, with cream, eggs etc. it won't be
>>as soggy. e.
>
>I did a salmon and spinach quiche last week. The recipe called for
>wilting the spinach. It lets you get a lot more spinach in dish.
>This week I did a 'clean-out-the-fridge-fritatta' - and wilted it
>again just so I could get a pound of spinach into the pan with all the
>other stuff.
>
>My idea of wilting it- is take a big pot, boil 1/4 cup of water in it-
>then toss in the spinach, turn off the heat, and put on the cover. 3-4
>minutes later the spinach takes up a lot less room, but still tastes
>fresh.
>[I use baby spinach- the big leaves might be more resistant]
>
>Jim

I did a spinach omelet/fritatta couple days ago... used frozen chopped
spinach squeezed of water... grated in a mess o' parm too. It would
never occur to me to use raw spinach in an omelet/fritatta, would ooze
too much water. Ate the left overs cold in a sandwich with ham for
lunch today, iceberg, mayo, mustard, very good.

On Dec 18, 1:31*pm, Brooklyn1 <Gravesend1> wrote:
> On Sat, 18 Dec 2010 11:32:50 -0500, Jim Elbrecht >
> wrote:
>
>
>
>
>
> >On Sat, 18 Dec 2010 07:25:17 -0800 (PST), lainie >
> >wrote:
>
> >>Has anyone every made this. *Most of the recipes I googled say to cook
> >>the spinach before adding to the rest of the ingredients. *I'm
> >>thinking if I add the spinach raw, with cream, eggs etc. it won't be
> >>as soggy. *e.
>
> >I did a salmon and spinach quiche last week. *The recipe called for
> >wilting the spinach. * It lets you get a lot more spinach in dish.
> >This week I did a 'clean-out-the-fridge-fritatta' - and wilted it
> >again just so I could get a pound of spinach into the pan with all the
> >other stuff.
>
> >My idea of wilting it- is take a big pot, boil 1/4 cup of water in it-
> >then toss in the spinach, turn off the heat, and put on the cover. 3-4
> >minutes later the spinach takes up a lot less room, but still tastes
> >fresh.
> >[I use baby spinach- the big leaves might be more resistant]
>
> >Jim
>
> I did a spinach omelet/fritatta couple days ago... used frozen chopped
> spinach squeezed of water... grated in a mess o' parm too. *It would
> never occur to me to use raw spinach in an omelet/fritatta, would ooze
> too much water. *Ate the left overs cold in a sandwich with ham for
> lunch today, iceberg, mayo, mustard, very good.- Hide quoted text -
>
> - Show quoted text -

Changed my mind about the shrimp - it's going to be spinach (wilted)
and cheese. Probably feta.

lainie > wrote:
-snip-
>
>Changed my mind about the shrimp - it's going to be spinach (wilted)
>and cheese. Probably feta.

Feta and spinach go together well-- but one of the things I 'cleaned
out ' for that frittata was a bit of goat cheese. .. . mmmm.

And if you have a red pepper to roast & slice- toss that in too.<g> It
tastes great and makes the quiche look all Christmas-y.

Jim

On Sat, 18 Dec 2010 10:45:32 -0800 (PST), lainie >
wrote:

> Changed my mind about the shrimp - it's going to be spinach (wilted)
> and cheese. Probably feta.

I'm glad you decided against shrimp, it sounded perfectly awful. If
you have any ham, throw that in.

--

Never trust a dog to watch your food.

On Sat, 18 Dec 2010 07:25:17 -0800 (PST), lainie >
wrote:

> Has anyone every made this. Most of the recipes I googled say to cook
> the spinach before adding to the rest of the ingredients. I'm
> thinking if I add the spinach raw, with cream, eggs etc. it won't be
> as soggy. e.

I wouldn't. Spinach is watery. You should precook and squeeze out
the excess liquid... which is why I start with frozen spinach and save
fresh for a dish where it will shine.

--

Never trust a dog to watch your food.

On Dec 18, 1:57*pm, Jim Elbrecht > wrote:
> lainie > wrote:
>
> -snip-
>
>
>
> >Changed my mind about the shrimp - it's going to be spinach (wilted)
> >and cheese. *Probably feta.
>
> Feta and spinach go together well-- but one of the things I 'cleaned
> out ' for that frittata was a bit of goat cheese. .. . *mmmm.
>
> And if you have a red pepper to roast & slice- toss that in too.<g> It
> tastes great and makes the quiche look all Christmas-y.
>
> Jim

Great idea!

On Dec 18, 2:10*pm, sf > wrote:
> On Sat, 18 Dec 2010 10:45:32 -0800 (PST), lainie >
> wrote:
>
> > Changed my mind about the shrimp - it's going to be spinach (wilted)
> > and cheese. *Probably feta.
>
> I'm glad you decided against shrimp, it sounded perfectly awful.

"blonde moment"......

"lainie" > wrote in message
...
> Has anyone every made this. Most of the recipes I googled say to cook
> the spinach before adding to the rest of the ingredients. I'm
> thinking if I add the spinach raw, with cream, eggs etc. it won't be
> as soggy. e.

Cook the spinach. Just be sure to squeeze out as much water as you can
before adding it to the quiche. If you have a clean towel that you don't
mind getting greem, yse that, form it into a tight ball and wribg out the
water. You'll be amazed how much comes out.

Paul