Spinach-Herb Creole Cream Cheese Quiche

Prep Time: 1½ Hours
Yields: 12 Servings

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


  • 4 cups shredded fresh spinach, loosely-packed
  • 1 tbsp chopped dill
  • 1 (11.5-ounce) package of Bittersweet Plantation Dairy Creole Cream Cheese
  • 3 (8-ounce) packages cream cheese, softened
  • 2 large Creole tomatoes, sliced
  • ¾ tsp salt
  • ¾ tsp cracked black pepper
  • 1¼ cups pine nuts or pecans, toasted
  • 1¼ cups Italian bread crumbs
  • 1 stick plus 2 tbsps butter, melted
  • 1 (8-ounce) package Feta cheese, crumbled
  • 3 large eggs
  • 2 cloves garlic, pressed
  • 2 tbsps flour

Preheat oven to 350°F. Sprinkle tomato slices with ¼ teaspoon salt and ½ teaspoon pepper. Drain on paper towels approximately 30 minutes. Grind pine nuts or pecans in a food processor. In a small bowl, combine nuts, bread crumbs and melted butter. Press into bottom of a 9-inch springform pan. Bake 10 minutes then cool in pan on wire rack. In an electric mixer, blend Creole cream cheese and cream cheese on medium speed. Blend in feta and eggs. Add spinach, garlic, flour, dill and remaining salt and pepper. Continue to blend until mixed. Pour spinach mixture into prepared crust. Lower oven temperature to 325°F and bake 20 minutes. Top with tomato slices then bake an additional 40 minutes or until set. Turn off heat and leave cheesecake in oven 20 minutes. Cool on a 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.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295