Spinach Quiche

A French classic: a crisp buttery shortcrust filled with a creamy egg custard, spinach, onion and cheese; sliced and eaten warm or at room temperature.

Ingredients

• 180 g all-purpose flour
• 110 g cold butter
• 45 g (3 tbsp) ice water
• 7 g (1 tsp) salt
• 200 g (4) eggs
• 200 g heavy cream
• 150 g (⅔ cup) whole milk
• 300 g spinach
• 100 g onion
• 100 g grated kashar cheese
• 1 g (½ tsp) nutmeg
• 1 g (½ tsp) black pepper

Instructions

1. 1

   Set aside 1 tablespoon of the butter. Mix the flour with 3 g of the salt and rub in the rest of the cold, cubed butter until it resembles sand. Add the ice water, gather into a dough without kneading, wrap and chill for 30 minutes.

2. 2

   Roll the dough 3-4 mm thick, line a 24 cm tart pan and prick the base with a fork. Blind-bake at 190 °C for 15 minutes until the edges are lightly colored.

3. 3

   Cook the finely chopped onion in the reserved butter over medium heat for 5 minutes. Add the chopped spinach and cook for 3-4 minutes until wilted and the liquid has evaporated; when lukewarm, squeeze out excess moisture.

4. 4

   Whisk the eggs, cream, milk, nutmeg, pepper and remaining salt, then stir in two-thirds of the cheese.

5. 5

   Spread the spinach mixture over the tart base, pour in the custard and sprinkle with the remaining cheese.

6. 6

   Bake at 180 °C for 30-35 minutes until set with a slight wobble in the center and golden on top.

7. 7

   Rest for 10-15 minutes before slicing. Serve warm or at room temperature.

Nutrition

Per serving