Spinach Quiche

This is a lovely dish that can be made for any occasion. I like to take it to parties because it is tasty and transports easily. It is great for Easter but can be served any time. 

Quiche is a custard like mixture of cream, eggs, cheese along with vegetables in a shell of savory pastry dough. According to records, it originated in Lorraine, medieval Germany. It was called Kuchen that was made with eggs, cream and lard baked into a primitive base made with flour, water and salt. Along the history, Loraine became part of France when cheese was added and became Quiche as we know it today. I can easily see people in villages coming up with this dish. Just throw a little bit of eggs and some cream into a pie shell along some vegetables and meat and there is a fabulous dish that makes a meal. 

This is not just any old quiche recipe. The pie shell is from Martha Stewart cookbook. It is her pie shell recipe that she uses for her fall pies but it works great here as well. The filling is my creation.

TIP

Make sure you get the best quality cheese you can find or afford. Your dish will surely benefit from it. I use French or Midwestern cheeses.

RECIPE

INGREDIENTS FOR THE DOUGH
  • 1 ¼ cup flour
  • pinch of salt
  • 8 T (1 stick) cold butter
  • 7 Tbsp of icy water or more if needed
INGREDIENTS FOR THE FILLING
  • 1 lb vegetables  I used spinach but you can use many others like asparagus, nettle, chard, broccoli etc. -chopped.
  • 4 oz mushrooms like white bottom or crimini, chopped
  • 3 slices of bacon (omit if prepared for vegetarians)
  • 2 cloves of garlic
  • 200 gram of feta cheese (crumpled into small pieces)
  • ½ cup milk
  • ½ cup cream
  • 1/8 tsp nutmeg
  • ¼ tsp fresh ground black pepper
  • ½ tsp tarragon (crumpled between the fingers)
  • 3 whole eggs (lightly beaten)
  • 200 gram graded cheese like Gruyere, Parmesan, divided. Leave some for the top.
PREPARATION
  • Chill water in the freezer for 10 minutes.
  • Preheat oven to 350 F.

MAKING THE SHELL

  • Add the salt to the flour and mix it with the butter quickly in a food processor or with your finger tips.
  • Add the water and mix quickly until there is a nice ball.
  • Wrap the dough in a plastic wrap and put it into the refrigerator for about 1 hour.
  • Take it out of the fridge. Using a rolling pin quickly roll it out into a circular shape so it fits the dish you use to bake the dough in.  Set it into the dish. You can press down into the dish so it fits snugly. 
  • Put it into the fridge for another hour.

PREPARE THE FILLING

  • Fry up the bacon for 5 minutes in in some oil. Add the spinach and continue to cook for 5 more minutes.
  • Sauté the mushrooms in a separate dish. Add to the spinach mixture.   
  • Put in this mixture in a medium sized bowl. Add the crumbled feta, whisked eggs, milk , cream, black pepper, nutmeg, tarragon. Mix.

PREPARE THE CAKE

  • Put the mixture in the pastry shell. 
  • Grade some cheese on the top.
  • Ready to be put into the oven and bake for 40 minutes or until done. When the blade of a knife comes out clean, it is ready.
  • Let cool. Serve warm.

enjoy!

Source

Martha Stewart

Text and photo by Twincitiesherbs.

Leave a comment