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Thursday, August 30, 2012

Info Post



Attention TRISCUIT lovers! TRISCUIT® Wafers make a great tasting crust for this quiche. Use this crust with your other favorite quiche recipes, too. Quiche also makes a fine appetizer, side dish or main dish.

Crust:

  • 35 NABISCO TRISCUIT® Wafers, finely
  • crushed (about 11/2 cups crumbs)
  • 1/4 cup Margarine, melted

Filling:

  • 2 tablespoons BLUE BONNET® Margarine
  • 3 tablespoons minced onion
  • 1 (10-ounce) package frozen, chopped spinach, thawed and well drained 3 eggs
  • 1 cup light cream
  • 1/2 cup cottage cheese
  • Vs teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 4 ounces Swiss 'cheese, grated (about 1 cup)

Make Crust:
Preheat oven to 300° F. In medium bowl, blend TRISCUIT Wafers crumbs with BLUE BON­NET Margarine; press evenly onto bottom and sides of 9-inch pie plate. Bake 10 minutes; set aside.

Make Filling:
Increase oven to 325° F. In medium skillet, over medium heat, melt BLUE BONNET Mar­garine; sauté onion about 2 minutes, or until tender. Stir in spinach; set aside.

  1. In blender container, at low speed, combine eggs, cream, cottage cheese, pepper, and nutmeg for 30 seconds.
  2. Sprinkle cheese in bottom of pie shell; top with spin­ach mixture; slowly pour egg mixture over spinach.
  3. Bake 45 minutes, or until set. 
  4. Let stand 5 minutes before serving.
  5. Makes 6 servings.

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