Spinach Quiche

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James Beard


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1 pre-baked pastry shell (see recipe for


1 ½ to 2 pounds fresh spinach (or 1-1/2 cup thawed frozen spinach, well drained)

1 teaspoon salt

Pinch nutmeg

1 teaspoon dried tarragon or 1 tablespoon fresh tarragon

Lemon juice to taste

2 to 3 tablespoons Dijon mustard

½ cup crumbled feta, shredded Gruyère, sharp cheddar, or grated Parmesan cheese

2 whole eggs plus 2 egg yolks

1 cup heavy cream (or ½ heavy cream and ½ plain whole milk yogurt)

1 tablespoon chopped parsley

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