Beth's Foolproof Spinach Quiche Recipe

Updated at: Mon, 06 May 2024 08:41:24 GMT

Step 1

To make the crust:

Step 2

Combine flour and salt in a food processor and pulse. Cut butter into small cubes and add to food processor and pulse.

Step 3

Combine eggs with ice water, add to a food processor, pulsing until a dough forms. Remove dough and roll into a ball on a floured surface.

Step 4

Roll the dough out right away and fit into the bottom of a 9.5" removable bottom tart tin, letting the sides flop over. Fit the bottom and sides, and then using the back of your palm to fit into all the crevices. Cut the excess off the top so that the dough is flush.

Step 5

Place the pan in the freezer for at least 20 mins, longer is fine too. The dough should be almost frozen and not bend to the touch.

Step 6

Meanwhile, prepare the filling. Melt the butter in a sauté pan. Add onion and sauté until soft. Season with a good pinch of salt and pepper. And spinach and cook until wilted and reduced in size to about 1 cup.

Step 7

Crack 10 eggs in a large bowl, whisk together, add the heavy cream, and whisk. Then add salt, pepper, and cayenne. Whisk to combine.

Step 8

Remove the spinach mixture from the pan and give it a rough chop, add to the egg mixture. Add the cheese and mix to combine.

Step 9

Remove tart pan from freezer and place on a rimmed cookie sheet.

Step 10

Pour filling on top.

Step 11

Bake at 350F (175C) for 45-50 mins or until golden brown and set (Quiche should not wiggle)

Step 12

Allow to cool slightly and serve with a tossed green salad.

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