Monday, December 10, 2007

Quiche - my first one!

Cheesy Spinach Quiche
Comments: Preparation time: about 2 hours before serving or day ahead.
Servings: 10

1 pound [454 g] sweet Italian sausage links, chopped (I used spicy - was good)
6 eggs
2 [10-ounce / 284-mL each] packs frozen chopped spinach, thawed and well drained
1 [16-ounce / 454-g] pack mozzarella cheese, shredded [4 cups / 1 L] (I used about half this amount of cheese)
2/3 cup [160 mL] ricotta cheese
1/2 teaspon [2.5 mL] salt
1 [10 to 11-ounce / 284 to 312-g] package piecrust mix
1 tablespoon [15 mL] water
I almost forgot...I added about 8 sliced up cremini mushrooms

Into a 10-inch [25-cm] skillet, over medium heat, cook sausage meat, stirring frequently, until well browned, about 10 minutes.
Spoon off fat from skillet.
Reserve 1 egg yolk.
Into a large bowl, combine together remaining eggs and egg white, sausage meat, drained chopped spinach, shredded mozzarella cheese, ricotta cheese and salt.
Prepare pie crust mix following instructions onto packaging, for a 2 crust pie.
Divide dough into 2 parts, 1 slightly larger than the other; shape each part into a ball.
Onto a lightly floured surface, using a floured rolling pin, roll large ball into a circle, 2 inches [5 cm] larger all around than a 9-inch [23 cm] pie plate; line pie plate.
Spoon sausage mixture into pie shell.
Roll remaining pastry ball into a 10-inch [25-cm] circle.
Cut out a small circle from the center; transfer over filling.
Trim pie edge, leaving 1/2 inch [1.3 cm] overlap; fold overlapping dough underneath the edge and press gently all around rim, shaping a stand-up edge.
Cut slits onto pastry top.
Into a small bowl, beat together reserved egg yolk and water.
Brush top of pie with some of egg yolk mixture.
Roll dough scraps together; cut into decorative shapes, decorate top of pie and brush decoratins with egg yolk mixture.
Bake into a preheated 375°F [190°C] oven for 1 1/4 hours, until golden.
To serve hot, let pie stand for 10 minutes at room temperature before cutting it into wedges.
To serve cold (it tastes good cold or warm), refrigerate pie, uncovered, until well chilled; then cover with plastic wrap and refrigerate until ready to serve.


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