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Wednesday, April 11, 2012

New Ideas and Recipes

Just a quick announcement:  I am working to bring some new ideas and new recipes to the blog. DAVIS DUST will soon have new branding and a new look.  Along with that there will be some AWESOME new recipes and concepts. So stay tuned!!

Here is the last of the recipes from Easter Brunch class at Williams Sonoma. The Spinach Quiche is a variation of the quiche recipe in the cook book.

SPINACH QUICHE -   © 2010 Wes Davis all rights reserved

INGREDIENTS:

2 9 inch prepared pie shell – can be frozen – thaw before use
1 lb of spinach – frozen – thawed and drained of excess moisture
1 lb cheddar cheese – grated
1 lb bacon
1 cup of diced onion
8 eggs
½ cup of half and half
Salt & pepper to taste


Method – cook bacon until crisp but not burned.  Drain on paper towels.

Defrost spinach and place in paper towels. – twist to force as much water  as possible.  Put in bowl of food processor and pulse two or three times to break up.  Put bacon and onion in the food processor and pulse with the spinach until mixed.   Empty into a large bowl and add shredded cheese.  Mix to combine.  Divide between pie shells using a measuring cup.  Fill shells 2/3 of the way full.

Break eggs and whip until light. Add the half and half  and whisk until combined.  Divide between the pie shells filling up just below the rim.  If the level is not quite where you want it you can add some more egg mixture.

Place the pies on a baking sheet and bake at 375 for 45 minutes to one hour. Center should be set and not runny. Do not overcook. If it is puffy and slightly browned take it out.   Let the Quiche rest for at least 20 minutes before cutting.

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