"Quiche" (pronouced as "kish") is regarded as the savory counterpart of the sweet custard tart.
Makes 4 to 5 tartlets
Prep Time 45 minutes
Baking Time 30 minutes
For the flaky pie dough
3/4 cup plus 1/2 tablespoon
pinch of salt
pinch of baking powder
1/2 cup unsalted butter, cold
3 1/2 tablespoons cold water
1 1/4 teaspoons white vinegar
For the filling
3/4 cup cream
pinch of salt
pinch of white pepper
pinch of nutmeg
2 egg yolks
(Click here to see How to Separate an Egg)
100 grams Gruyere cheese, diced or grated
1/2 cup cooked spinach
(Click to learn How to Cook Spinach)
1 Preheat oven to 350ºF.
2 Make the flaky pie dough: Sift flour, salt, and baking powder into a bowl. Cut in butter with a pastry blender. Sprinkle water and vinegar on pastry and mix lightly with a fork. Work dough on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate for 1 hour.
(Click to see How to Make and Roll Out Dough)
3 Combine cream, salt, pepper, nutmeg, and egg yolks. Blend thoroughly. Set aside.
4 Roll out dough and press into quiche pan. Use a fork to prick air holes in the dough so it doesn’t puff up. Refrigerate for 30 minutes. Bake for 15 minutes.
5 Distribute cheese and spinach evenly over the bottom of the shells. Pour cream mixture on top. Bake for 30 minutes.
If you liked this, we highly recommend: Mushroom and Spinach Quiche,
Tinapa and Sun-dried Tomato Quiche
Photography by At Maculangan | Styling by Angelo Comsti and Elaine P. Lim | Props from Rustan’s Department Store and Saizen
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!