0 recipes from contoocook and beyond


This is from St. Christopher’s Cookbook.
l pie crust uncooked l0″
l l2-oz. pkg. of spinach, steamed & thoroughly squeezed dry
l/2 lb. bacon, cooked
2 cups mushrooms sauteed
2 cups cheddar cheese grated
2 cups Swiss cheese grated
Add spinach, bacon & mushrooms together. Take the pie crust and put
both kinds of cheese in the bottom of it, then add the bacon,
spinach and mushrooms.
Cream Mixture:
3 cups heavy cream
6 eggs, medium
l tsp. salt
l tsp. white pepper
pinch thyme
l tsp. onion powder
l/2 tsp. garlic powder
pinch paprika
2 tablespoons sherry
2 tablespoons Wondra flour
Beat eggs then add heavy cream until blended. Then add the other
ingredients (to make the cream mixture). Pour mixture over the
cheese & sp9inach, mushrooms and bacon. Mix it well so the cheese
is mixed in with the other ingredients. (I think that if you mix
the cheeses and all the other ingredients in a big bowl first, it
would be easier than trying to mix them while in pie crust. So,
mix everything together and then pour into pie crust – don’t add
cheese by itself.)
Bake at 350 for l hour. Let cool l hour, so it will be firm.
It should be golden brown on top. You should eliminate the salt from the recvipe. The salt from the bavcon is more than enough((

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter