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Spinach and Cheddar Quiche

Ingredients

For pastry:
2 cups unbleached, all-purpose flour
1 teaspoon salt
1/2 pound COLD unsalted butter
1/2 cup ice water

For filling:
1 small shallot, about 1 ounce
1 teaspoon olive oil
1 teaspoon unsalted butter
1 10 ounce package frozen chopped spinach, thawed
4 ounces cheddar cheese
1/4 teaspoon salt
1 large egg
1 large egg yolk
1/2 cup heavy cream
1/2 cup whole milk or half and half


Instructions

To make the pastry: place flour and salt in Cuisinart® food processor work bowl fitted with a metal blade. Process for 10 seconds. Place butter in work bowl and pulse until the mixture feels like coarse meal with the butter visible only in tiny pea sized bits. With the machine running, pour in water through feed tube. If mixture feels dry and does not come together when you press it together in your hand add more ice water a tablespoon at a time until mixture comes together. Carefully process only until a dough ball forms. Do not overprocess!! Remove dough from bowl, divide in half, wrap each half in plastic to rest at least 1/2 hour before rolling.
On a floured work surface, roll out the pastry into a round about 12 inches in diameter. Transfer to a 9-inch tart pan with a removable bottom, cut the pastry so that there is at least 2inches of pastry hanging over the side. Turn under the edges to make them flush with the pan rim. Refrigerate for about 30 minutes.
Preheat oven to 425°F.
Spray a piece of aluminum foil and place on tart shell, sprayed side down. Place pastry weights, rice or dried beans on foil and “blind” bake in preheated oven until the crust is lightly golden, about 20 minutes.
Reduce oven to 375°F.
While crust is baking prepare the filling. Assemble Cuisinart® food processor with shredding disc and shred the cheddar cheese. Remove and reserve in a small bowl. Replace disc assembly with metal chopping blade and add the shallot. Pulse to finely chop. Place a 10-inch skillet over medium low heat. Squeeze all moisture out of the thawed spinach. Add the teaspoon of olive oil, butter and chopped shallot to the skillet and sauté until soft, about 4 minutes. Stir in the spinach and sauté until completely wilted about 3 minutes. Stir in the salt and remove from heat.
In a bowl whisk together the egg, egg yolk, cream, and milk.
Sprinkle half of the cheese into baked tart shell. Spread the spinach evenly on top and then add remaining cheese. Pour custard into shell.
Bake until the filling is set, puffed, and lightly browned so that a knife inserted into the center comes out clean, about 30 minutes. Let stand for about 10-15 minutes before serving.

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Servings

Makes one 9 inch quiche, about 12 servings

Nutritional Information
Per Serving

Calories 308 (69% from fat) • carb. 18g • pro.6g • fat 24g • sat fat 14g • chol 101mg • sod. 333mg• calc. 114mg • fiber 1g