Spinach Quiche

spinach quiche

This recipe has been in my collection so long that I have no idea where it came from or when I began to bake from it. At this point, it’s a raggedy piece of paper littered with grease spots, but bearing that all-important badge of honor: an A++ scribbled in the corner. There’s nothing hard about this dish (well, maybe the pie crust but you don’t have to make your own). The sharpness of the Swiss simply complements the sweetness of the spinach. Mostly, it’s just good, everytime I make it. Which is often, of course.

Makes 6 large servings

Crust Ingredients

  • 1 cup all-purpose or whole wheat pastry flour
  • 1/2 tsp. fine sea salt
  • 1/3 cup plus 1 Tbsp. butter
  • 2 to 3 Tbsp. cold water

Filling Ingredients

  • 1 medium onion, diced
  • 2 Tbsp. butter
  • 8 ounces Swiss cheese, shredded
  • 2 Tbsp. all-purpose or white whole wheat flour
  • 1 cup heavy cream
  • 3 eggs, beaten
  • 1/2 tsp. fine sea salt
  • 1/2 tsp. fresh ground black pepper
  • 10 ounces fresh spinach, wilted, or frozen spinach, thawed
  • paprika, optional

Directions

  1. Heat oven to 350°F. Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough cold water with fork until flour is moistened. Shape dough into a ball. Fatten slightly.
  2. Roll out dough on a lightly floured surface into circle. Fold into quarters. Place dough into an ungreased 9-inch pie plate. Unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of plate, then crimp to give a finished look. Set aside.
  3. In frying pan or cast iron skillet, sauté onion in butter over medium heat until tender.
  4. In a small bowl, toss the cheese with the flour. In a second bowl, combine cream, eggs, salt and pepper. Stir cheese mixture into the egg mixture. Add in onions, then spinach. Mix well.
  5. Pour into crust-lined pie plate. Bake for one hour. Let stand 5 minutes. If desired, sprinkle with paprika before serving.

 

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