Spinach and Cheese Quiche Tell a Friend

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  • 2 1/4 cups - Flour
  • 3/4 cups - Cold Butter, Cubed
  • 1 teaspoons - Salt
  • 4 tablespoons - Cold Water
  • Filling
  • 14 ounces - Spinach
  • 1 whole - Yellow Onion
  • 1 whole - Red Onion
  • 2 cloves - Garlic, Crushed
  • 3 whole - Eggs
  • 1 cups - Heavy Cream
  • 7 ounces - Gruyere Cheese
  • 3 ounces - Gorgonzola
  • 1/2 teaspoons - Salt
  • 1/4 teaspoons - Pepper
  • 1/4 teaspoons - Nutmeg
  • Directions:

    1. In a food processor process flour, salt, and cold cubed butter. Process the mixture until crumbs are formed. Add cold water, process until dough is formed. Do not over mix!
    2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
    1. Meanwhile, make the filling. Chop the onions.
    2. In a large pan melt 2 tablespoons of butter and some olive. Add the chopped onions and saute for 5 minutes. Add the crushed garlic and spinach. Cook until wilted and reduced in size. Drain.
    3. In a large bowl, beat the eggs, heavy cream, salt, pepper, and nutmeg. Set aside.
    Dough (We're Back!)
    3. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick.
    4. Transfer the dough to a 9-10 inch pie pan. Evenly press the pastry onto the bottom of the crust with a fork.
    5. Transfer to the freezer for 30 minutes.
    6. Preheat oven to 350*F.
    7. Line a parchment paper over the dough. Fill with dry beans, rice, or pie weights. Bake for 15 minutes. Remove the weights and the parchment paper. Return to the oven for another 5-10 minutes or until crust is slightly golden brown. Remove from the oven.
    4. Sprinkle the spinach into the pie crust and then add the cheeses.
    5. Pour the eggs and cream mixture over the spinach and cheese.
    6. Bake until gold brown and set for about 35 minutes.
    7. Allow to cool slightly.

    Main Ingredient:


    Category:  Eggs

    Cuisine:  American

    Prep Time: 1 hour(s) 30 min

    Posted By:


    Posted On:

    August 9, 2019

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