SPINACH QUICHE

SERVES 10

3 LBS. FROZEN CHOPPED SPINACH
1 1/2 LBS. RICOTTA CHEESE (IMPORTED ITALIAN)
1 .02 GRAM PKG. SAFFRON POWDER
1 EGG
6 OZ. GRATED PARMESAN
6 OZ. GRATED SEMI-SOFT PECORINO
SALT AND PEPPER TO TASTE
EXTRA VIRGIN OLIVE OIL

COOK SPINACH AND THOROUGHLY DRY USING THE LINEN TOWEL WRINGING METHOD TO REMOVE ALL MOISTURE.

PUT SPINACH IN LARGE BOWL AND MIX IN RICOTTA AND SALT & PEPPER.

ADD SAFFRON POWDER, EGG, CHEESES AND MIX WELL.

BRUSH BAKING DISH(S) LIGHTLY WITH OLIVE OIL. LINE QUICHE PAN OR INDIVIDUAL MINI TART PANS WITH ITALIAN CRUST RECIPE.  CRUST SHOULD ONLY COME UP 2/3 OF BAKING DISH.

FILL CRUST WITH SPINACH MIXTURE AND BAKE AT 400 DEGREES FOR 20 MINUTES OR UNTIL CRUST IS GOLDEN AND QUICHE IS “SET”.
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GARLIC QUICHE

SERVES 10 -12

1 LARGE HEAD OF MATURE GARLIC (20 LARGE CLOVES)
1 .02 GRAM PKG. SAFFRON POWDER
6 OZ. GRATED PARMESAN
6 OZ. GRATED SEMI-SOFT PERCORINO
1 EGG
EXTRA VIRGIN OLIVE OIL

COVER GARLIC HEAD WITH WATER AND SIMMER GARLIC HEAD UNTIL GARLIC CLOVES ARE SOFT.

ALLOW HEAD TO COOL UNTIL YOU CAN SQUEEZE OUT THE CLOVES INTO A BOWL.  MASH CLOVES WITH FORK INTO PASTE.

MIX IN SAFFRON AND EGG.

ADD CHEESES AND MIX TOGETHER.

BRUSH BAKING DISH(S) LIGHTLY WITH OLIVE OIL.  LINE QUICHE DISH OR INDIVIDUAL TART PANS 2/3 HIGH USING YOUR FAVORITE CRUST RECIPE.

FILL CRUST WITH MIXTURE AND BAKE AT 400 DEGREES FOR 20 MINUTES OR UNTIL CRUST IS GOLDEN AND CENTER IS SET.
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GUESTS OF MY "LET'S GO COOK ITALIAN" GROUPS LIKE TO PERSONALIZE THEIR INDIVIDUAL QUICHES SO THAT THEY CAN ENJOY THEIR OWN CREATIONS

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THESE ARE GREAT AS ANTIPASTI OR A SIDE DISH AND CAN ALSO BE ENJOYED AS AN ENTREE IF YOU USE A QUICHE BAKING DISH

CRUST FOR QUICHE
2 CUPS WATER
3 LBS. FLOUR (NO YEAST)
2 TSP. SALT
5 TBS. EXTRA VIRGIN OLIVE OIL

PLACE FLOUR ON BOARD AND MAKE A WELL IN THE CENTER.

IN THE WELL ADD THE SALT AND OLIVE OIL AND SLOWLY ADD THE WATER WHILE MIXING AND KNEADING WITH YOUR FINGERS.

FLOUR YOU FINGERS REGULARLY TO KEEP THEM FROM GETTING STICKY.  DOUGH IS READY WHEN NOT STICKING TO YOUR HANDS.

DIVIDE DOUGH IN HALF, USING HALF FOR SPINACH QUICHE AND HALF FOR GARLIC QUICHE.

ROLL OUT UNTIL THIN FOR CRUST.