|Cook Time||Passive Time|
You will need to get my Pate Brisee recipe, omit the sugar.
You will need a 23cm (9 inch) quiche pan.
This is an easy recipe the only thing to worry about is that you squeeze out the spinach well so that the water in it doesn’t separate while you are baking making the pie and crust soggy.
It can be made a day a head and refrigerated, then warmed up in a hot oven when you need it. It can even be used for party finger food cut into small wedges or baked in a square oven pan and cut into squares.