Rated 5 out of 5 stars from 1 vote

By
Lynne Webb

Our version of this classic French dish is made with chopped spinach, scallions and a blend of Jarlsberg and Gruyère cheese, but it can easily be adapted to include a wide variety of ingredients.

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• 10 ounces frozen chopped spinach, defrosted and thoroughly squeezed dry
• 1 tablespoon butter
• 4 scallions, finely chopped (white and light green parts)
• Salt and freshly ground black pepper, to taste
• 4 large eggs
• 1-1/2 cups half-and-half or light cream (do not use heavy cream for this recipe)
• 1 cup finely grated cheese (Jarlsberg and Gruyère blend recommended, or Swiss)
• Ground nutmeg, a generous pinch

For the Buttery Tart Crust:

• 8 tablespoons (1 stick) well-chilled, unsalted butter, cut into 16 small pieces
• 1-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3 to 4 tablespoons ice water, or more if needed (very cold)

• 1. Prepare the Crust: Start by making the pie crust. Keep a glass of ice water handy. Cut the well-chilled unsalted butter into 16 small, even pieces. Place the steel blade into the work bowl of your food processor. Add the all-purpose flour and salt to the bowl.
• 2. Incorporate Butter: Scatter the cold butter pieces evenly over the flour mixture. Using the pulse function, process the ingredients until the mixture resembles coarse crumbs with visible pieces of butter, approximately the size of very small peas. This texture is essential for creating a flaky crust.
• 3. Form the Dough: With the food processor running, begin adding the ice water through the feed tube, 1 tablespoon at a time. Continue to add water until the dough just starts to gather into one or two large pieces. Process for an additional 10 to 15 seconds, just long enough for the dough to form a ball. Be extremely careful not to over-process the dough, as this can lead to a tough crust.
• 4. Chill the Dough: Remove the dough from the food processor and gently flatten it into a 1/2-inch thick disk on a sheet of plastic wrap. Wrap it tightly and chill in the refrigerator for at least 30 minutes. Alternatively, you can chill it in the freezer for 7 to 10 minutes. This chilling period allows the gluten to relax and the butter to firm up, which makes rolling easier and prevents shrinkage.
• 5. Roll the Dough: When the crust is ready, lightly dust both your rolling surface and the top of the dough with flour. Gently roll the dough from the center outwards, rotating it frequently, until it reaches a diameter of approximately 13 inches. This size is ideal for a standard 10-inch tart pan. Dust with a little extra flour as needed to prevent sticking.
• 6. Fit into Pan: To transfer the dough to the tart pan, carefully roll it around your rolling pin, then unroll it over the pan. Using your fingertips, gently press the dough firmly into the pan, ensuring it fits snugly into the bottom, sides, and fluted edges. Trim any excess dough from the rim. Use any trimmings to patch small tears or cracks. Loosely cover the pan with plastic wrap and chill for an additional 30 minutes. This second chilling is crucial for preventing the crust from shrinking during baking.
• 7. Preheat Oven: Preheat your oven to 425°F (220°C).
• 8. Blind Bake the Crust: Prick the bottom of the chilled crust all over with a fork. Line the crust with parchment paper or aluminum foil, then fill it with pie weights or dried beans. Bake for 8 to 12 minutes, or until the crust is very pale golden in color. Carefully remove the weights and parchment/foil. Allow the partially baked crust to cool on a wire rack for 10 minutes.
• 9. Adjust Oven Temperature: Reduce the oven temperature to 325°F (160°C). To ensure the oven cools adequately, open the oven door for a minute or two before closing it again.
• 10. Prepare Spinach: Place the defrosted chopped spinach into a clean kitchen towel or a double layer of cheesecloth. Wring out as much excess liquid as humanly possible. This step is vital for preventing a watery quiche filling. Set the thoroughly dried spinach aside.
• 11. Sauté Scallions and Spinach: In a small skillet, melt 1 tablespoon of butter over medium heat. Add the finely chopped scallions and sauté for about 2 minutes, until they are slightly softened and fragrant. Stir in the thoroughly squeezed spinach and combine well with the scallions. Season the mixture to taste with salt and freshly ground black pepper. Remove from heat and allow the mixture to cool slightly.
• 12. Create the Custard: In a large mixing bowl, vigorously whisk together the 4 large eggs and 1-1/2 cups of half-and-half (or light cream) until the mixture is pale yellow and frothy. Season the custard with 1/2 teaspoon of salt, a few generous grinds of fresh black pepper, and a pinch of ground nutmeg. Gently fold in the grated cheese and the cooled spinach-scallion mixture until well combined.
• 13. Assemble the Quiche: Carefully pour the entire custard mixture into the prepared and partially baked crust, spreading the filling evenly.
• 14. Bake the Quiche: Bake in the preheated 325°F (160°C) oven for 30 to 40 minutes, or until the center is just set and a knife inserted into the middle comes out clean. The top of the quiche should appear golden brown.
• 15. Rest and Serve: Allow the quiche to rest for at least 5-10 minutes before slicing and serving. This resting period is crucial as it allows the custard to fully set, preventing it from crumbling when cut. Serve warm or at room temperature.

Recipe Variations:

This quiche recipe is wonderfully flexible, serving as an excellent base for a myriad of flavor combinations! You can easily replace the spinach and scallions with up to 1-2/3 cups of other vegetables, cooked meats, or a creative combination of both. The most important tip for any substitution is to ensure that your chosen ingredients are finely chopped and thoroughly drained of any excess liquid to maintain the quiche’s perfect texture and prevent a soggy outcome.

Don’t hesitate to experiment with different cheeses as well. The type of cheese can significantly alter the quiche’s flavor profile, allowing you to tailor it to your preferences or other ingredient choices. Consider sharp cheddar for a more robust taste, or a blend of mild provolone and creamy mozzarella for a milder, stretchier result.

Here are some popular suggestions for delicious quiche variations to inspire your culinary adventures:

• Sautéed Mushrooms: Cook sliced mushrooms until all liquid has evaporated for intense umami.
• Caramelized Onions: Adds a wonderfully sweet and savory depth.
• Blanched Asparagus: Chop into small pieces for vibrant color and flavor.
• Sautéed Zucchini: Ensure it’s well-drained after cooking to remove excess moisture.
• Seeded Chopped Tomatoes: Remove seeds and excess liquid to prevent a watery filling.
• Crumbled Bacon: Cooked crisp and thoroughly drained of fat for a smoky touch.
• Chopped Ham: Pre-cooked and finely diced for a hearty addition.
• Lump Crabmeat: Gently folded in for a luxurious, seafood-inspired quiche.
• Diced Shrimp: Lightly cooked before adding to the filling for a delicate flavor.
• Feta Cheese and Sun-Dried Tomatoes: A Mediterranean twist with tangy and sweet notes.
• Broccoli and Sharp Cheddar: A classic, comforting combination.
• Goat Cheese and Fresh Herbs (e.g., Thyme, Rosemary): For a more aromatic and tangy quiche.

Serving Suggestions:

A slice of warm quiche is a meal in itself, but it truly shines when paired with simple, fresh accompaniments. For a classic French-inspired meal, serve it alongside a crisp green salad tossed in a light vinaigrette. A bowl of fresh seasonal fruit or a light vegetable soup also makes an excellent complement. For brunch, consider serving with a side of roasted potatoes or a mimosa. Its versatility means it pairs well with anything from a robust coffee in the morning to a crisp white wine in the evening.

Storage and Reheating:

Leftover quiche can be stored, tightly covered, in the refrigerator for up to 3-4 days. To reheat, place individual slices on a baking sheet and warm in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through. Alternatively, microwave individual slices for 1-2 minutes, though the crust may lose some crispness. Quiche can also be frozen for up to 2-3 months. Wrap individual slices or the entire quiche tightly in plastic wrap, then foil. Thaw overnight in the refrigerator before reheating.