Chef John Folse's Spinach-Herb Creole Cream Cheese Quiche - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Spinach-Herb Creole Cream Cheese Quiche

Prep Time: 1 1/2 Hours
Yield: 12 servings

Comment: The seemingly strange array of ingredients in this cake is surprisingly delicious. This savory cheesecake is perfect for a wine and cheese party.

Ingredients
4 cups shredded fresh spinach, loosely packed
1 Tbl chopped dill
1 (11.5 oz) package of Bittersweet Plantation Dairy Creole Cream Cheese
3 (8oz. ) packages cream cheese, softened
2 Large Creole tomatoes, sliced
3/4 tsp salt
1 1/4 cup pine nuts or pecans, toasted
1 1/4 cup Italian breadcrumbs
1 Stick and 2 Tbl butter, melted
1 (8oz.) package feta cheese, crumbled
3 large eggs
2 cloves garlic, pressed
2 Tbl flour

Method:
Preheat oven to 350 degrees. Sprinkle tomato slices with 1/4 tsp salt and 1/2 tsp cracked pepper. Drain on paper towels approximately 30 minutes. Grind pine nuts or pecans in food processor. In a small bowl, combine nuts, breadcrumbs, and melted butter. Press into the bottom of 9" spring form pan. Bake 10 minutes then cool on pan on a wire rack. In an electric mixer, blend Creole cream cheese and cream cheese at medium speed. Blend in feta and eggs. Add spinach, garlic, flour, dill and remaining salt and cracked pepper. Pour spinach mixture into prepared crust. Lower oven temperature to 325 degrees and bake cake 20 minutes. Top with tomato slices and bake an additional 40 minutes. Cool on wire rack 10 minutes. Gently run knife along edge of cheesecake and carefully remove sides of pan. Cool 10 more minutes. Serve warm or cold.

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