6 large eggs, beaten
1/4 cup heavy cream
1 bunch green onions, chopped
4 tablespoons finely chopped parsley
1 1/2 tablespoons fresh chopped dill
Salt and pepper to taste
4 (10-ounce) packages chopped spinach, cooked, excess water drained
1 1/2 pounds grated Colby cheese
2 tablespoons butter
Optional serving suggestions:
Field greens (arugula or mesculin)
Toasted pine nuts
Olive oil
Preheat oven to 350°
F.
In a large mixing bowl,
whisk eggs and heavy cream for 2 minutes until light and fluffy.
Add onions, parsley, dill, salt and pepper. Fold in spinach and
Colby cheese.
Heat a 10-inch, cast-iron
skillet; melt butter in skillet. Lower heat to medium-low, pour
in egg mixture. With a wooden spoon, stir bottom of skillet,
loosening cooked egg. Take skillet off heat and place in oven;
bake for 45 minutes or until the quiche does not move when the
skillet is shaken.
Serve warm atop field
greens, such as arugula or mesculin greens. Or, top with toasted
pine nuts and drizzle with olive oil.
Makes 8 servings.
From the kitchen of Chef
Walter Potenza of Walter's restaurant in Providence, RI
Recipe provided courtesy of the American Dairy
Association.
