Spinach Quiche provides plenty of protein, fiber and important nutrients in a delicious, savory dish. Relatively simple and easy to prepare. All natural ingredients. Make enough to freeze for multiple meals. As a runner, nothing better than coming back from a long run and warming up a slice of Spinach Quiche. Pairs well with dry, white wine such as the Trimbach Riesling.
Pastry Shell Ingredients
2 cups unbleached all-purpose flour (King Arthur)
2 sticks (8 oz) unsalted butter, very cold, cut into 1/2 inch cubes
1 tsp salt
1 tsp sugar
1/2 cup ice water
Note: The ingredients and recipe for the pastry pie crust is the same as what I used for the Quiche Lorraine. Suggestion: I double the pastry shell recipe and bake both Quiche Lorraine and Spinach Quiche at the same time. Allows mixing and matching when serving to family and guests.
Combine the flour, salt and sugar in a food processor, pulse a few times. Add about one-half of the butter to the food processor, and pulse a few times. Add the rest of the butter, and pulse until the butter is absorbed by the flour. Sprinkle the mixture with about 1/4 cup ice water, pulse again. Slowly add more ice water and continue to pulse until the dough starts to hold together. The dough should be crumbly but hold together when pinched between your fingers. Adding too much water will make the crust tough.
Empty the crumbly dough onto a clean, dry, lightly-floured work surface. Combine into a mound, and gently flatten the dough with the palm of your hand. This will flatten the pieces of butter and help create a flaky crust.
Roll the flattened dough with a rolling pin into a 12-inch circle, about 1/8 inch thick. Turn the dough over couple of times on the floured surface to ensure it doesn’t stick.
Carefully place the dough onto a 9-inch pie baking dish (I prefer to use a 9-inch diameter, 2-inch deep Pyrex glass pie dish). Important note: When baking with Pyrex glass, do not put a cold Pyrex dish into a preheated oven. Carefully preheat the Pyrex dish before filling with quiche ingredients.
2-3 Tbsp virgin olive oil
3 cloves garlic, chopped
1/2 yellow onion, minced
2 (9 ounce) packages of frozen, chopped spinach, thawed and drained
2 small packages of fresh white mushrooms, rinsed, drained and sliced
2 cups Swiss or Vermont sharp white cheddar cheese, shredded or cubed
4 eggs, beaten
1 cup heavy cream
Salt and pepper to taste
Thaw and drain spinach. Rinse, drain and slice mushrooms. Cut cheese into 1/2 inch cubes.
In a large skillet, saute mushrooms over medium heat. Fresh mushrooms will draw water, and should be drained in colander and set aside. Re-use the large skillet and saute onion and garlic in olive oil until light brown.
Combine sauteed onion, garlic, mushrooms, and spinach in the same large skillet. Stir to combine mixture. Season with salt and pepper, to taste. Add and stir in cheese and cream.
Spoon filling into pastry shell and completely cover the bottom. Do not overfill and leave room for egg mixture.
In a bowl, whisk together eggs, cream, salt, and pepper. Pour mixture into pastry shell. Ensure egg mixture thoroughly combines with spinach mixture.
Heat oven to 375F. Bake Spinach Quiche for 15 minutes in the oven, lower rack. Reduce heat to 300F and bake an additional 30 minutes, or until a knife inserted in the quiche comes out clean.