Spinach Quiche
Serves 6-8
Prep time 25 minutes
Cooking time: 40 minutes
Ingredients
For the Crust
All-purpose flour – 1 3/4 cups
Unsalted butter – 1 stick ( 1/2 cup), cold and diced
Ice water – 3-5 tablespoons
For the Filling
Fresh spinach – 10 ounces (or frozen spinach, thawed and drained)
Olive oil – 1 tablespoon
Shallots – 2, finely chopped
Eggs – 4 large
Heavy cream – 1 1/2 cups
Milk – 1/2 cup
Gruyère cheese – 1 cup, grated
Parmesan cheese – 1/4 cup, grated
Salt – 1 teaspoon
Black pepper – 1/2 teaspoon
Nutmeg – a pinch (optional)
Directions
Preheat the oven to 375 degrees.
Prepare the Crust
Combine the flour and a pinch of salt in a food processor. Add the cold, diced butter and pulse until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
On a floured surface, roll out the chilled dough to fit a 9-inch tart pan or pie dish. Press it into the pan and trim the edges. Prick the bottom with a fork and refrigerate for 15 minutes.
Preheat the oven to 375°F (190°C). Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes. Set aside to cool.
Sauté the Spinach
Heat olive oil in a large skillet over medium heat. Add the chopped shallots and cook for 2-3 minutes until softened.
Add the spinach and sauté until wilted, about 2 minutes. Remove from heat and let cool slightly.
Prepare the Filling
In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg.
Stir in the Gruyère cheese, Parmesan cheese, and the sautéed spinach and shallots.
Assemble and Bake
Pour the filling into the pre-baked crust, spreading it evenly.
Bake the quiche at 375°F (190°C) for 35-40 minutes, or until the filling is set and the top is lightly golden.
Let the quiche cool for 10 minutes before slicing.
Make it your own
Use store bought pie crust.
Add Protein: Include cooked bacon, ham, or smoked salmon for added flavor.
Switch Cheeses: Use cheddar, feta, or goat cheese for a unique twist.
Herbaceous Flavor: Mix in fresh dill, parsley, or thyme for added brightness.
Vegetable Mix: Add sautéed mushrooms, roasted red peppers, or caramelized onions.
Mini Quiches: Use a muffin tin to create individual servings.
Pre-Bake the Crust: Ensures a crisp, flaky base that won’t get soggy.
Drain the Spinach: Remove excess moisture from the spinach to prevent a watery filling.
Freshly Grated Cheese: Grating cheese fresh ensures better melting and flavor.
Don’t Overbake: Bake until just set; the center should still have a slight jiggle.
Serve Warm or Room Temperature: Quiche tastes best when it’s slightly cooled.