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Home Cooking

Seeking help -- adapting a quiche recipe

Dorro | Jul 11, 201609:11 PM     19

Hello and thanks, all who speak up.
. . . . . . . I want to make spinach-cheese squares so I can have an on-the-go nourishing snack. Basic recipe is quiche-like EXCEPT that it calls for a cup of flour (basics are: 3 lg eggs, 1 cup whole milk, 1 cup all-purpose flour, 1 lb Cheddar cheese [shredded], and 1 lb chopped frozen spinach [thawed and drained], seasonings).
. . . . . . BUT, in this instance I want to avoid starch of any kind; if I use the following quiche-filling recipe, will the end result be firm/sturdy enough to cut into squares and grab-n-go? My limited experience says "yes," but I'd love to have an experienced quiche-maker weigh in. Thanks. (Quiche recipe I'd use OR adapt, with your help: 4 lg eggs, 1.5 cups half-and-half, 8 ounces Gruyere [grated], 1 lb chopped frozen spinach [thawed and drained], seasoning. --- So, 1 xtra egg; more + fattier dairy liquid; less cheese.)
. . . . . . . Does the extra egg give enough binder to allow me to ditch the flour/any starch-as-binder? If not, any ideas? Thanks for all assistance.

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