Spinach Tarragon Quiche

Our mom used to make this for us when we were growing up. I always loved it. It was extra special because she didn't make it that often. I remember requesting this for my birthday dinner when I was younger. It is delicious! Enjoy!

Spinach Tarragon Quiche
submitted by Erin ~ The Sisters Cafe
printable recipe

1 unbaked 9 or 10-inch pastry shell

1 small pkg cream cheese, softened (I use 8oz)

1 c. half and half

½ c. soft bread cubes, lightly packed

¼ c. shredded parmesan cheese

2 eggs, slightly beaten

about ¾ to 1 lb fresh spinach, finely chopped

4 Tb butter

1 medium to large onion, finely chopped

½ lb mushrooms, finely chopped

½ tsp dried tarragon (I use a scant ½ tsp, but you can add more than ½ tsp if you want)

¾ tsp salt 

 

Preheat oven to 400°. Mash cream cheese with a fork and gradually blend in half and half. Add bread cubes, parmesan cheese, and eggs and beat with a wire whisk to break up the bread pieces. Take three large handfuls of spinach (that's my measurement for 1 lb fresh :) ) out of the bag and chop it up; set aside. (The original recipe she gave me said that it would be ~1 c. cooked.) Melt the butter in a frying pan and cook the onion and mushrooms until lightly browned, stirring frequently. Stir in the spinach, tarragon, and salt just before the vegetables become soft; leave on heat for a minute (or less) and then remove from heat. Blend the hot vegetables with the cheese mixture and pour into the pastry shell. Bake in a 400° oven for about 25 minutes or until crust is golden and knife inserted into the filling comes out clean. Let stand 10-15 minutes. Cut and serve.