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May 29, 2012
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Spinach Quiche

By: Mia Yan


Spinach Quiche

"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
all-purpose flour
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) 

 

Preheat oven to 350ºF.

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)

Combine cream, salt, pepper, nutmeg, and egg yolks. Blend thoroughly. Set aside.

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

 




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