Categories: Breakfast
Ingredients
- 9 inches pastry shells (unbaked)
- 1 egg yolk (beaten, reserve the egg white in a small dish)
- 10 ounces frozen spinach (chopped)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper (freshly ground is best)
- 3 tablespoons horseradish sauce
- 2 ounces shredded jarlsberg cheese or 2 ounces good swiss cheese
- 4 eggs
- 1 1/2 cups half-and-half cream or 1 1/2 cups light cream
- 1/8 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon nutmeg (freshly ground is best)
Directions
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Preheat oven to 375 degrees F., rack in the middle position.
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Beat the egg yolk in a glass with a fork. Brush the inside of the unbaked pastry shell with the yolk. Set the shell aside to dry.
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Cook and drain the spinach. Squeeze out as much moisture as you can and then blot with a paper towel.
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In a bowl, combine the spinach with the salt, pepper, and horseradish sauce. Spread it at the bottom of the pastry shell.
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Sprinkle the top with the grated cheese.
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Beat the 4 whole eggs with the reserved egg white. Add the Half & Half, salt, and cayenne pepper. Mix well and pour on top of cheese.
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Sprinkle the top with nutmeg.
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Bake at 375 degrees F. for 40 minutes, or until a knife inserted one inch from the center comes out clean.
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Let cool for ten minutes and then cut into wedges and serve.