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spinach question

post #1 of 2
Thread Starter 
Most of the spinach quiche recipes I am seeing call for frozen spinach, but I don't have frozen...just fresh baby spinch. Is it ok to substitue the frozen with fresh? And if so how should I convert it if the recipe calls for 1 package? :confused:
post #2 of 2

Spinach, Fresh vs. Frozen

Lucky you--baby spinach! I don't know the details of your recipe, but the most important thing to do is get rid of the excess liquid which will otherwise leave you with watery quiche. A very quick saute (a bit of butter, no water) to wilt the spinach, followed by a good squeeze to remove the liquid will do it. I've always substituted on a weight for weight basis. While the volume of fresh spinach looks big, it wilts down in about the same way as frozen.
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