Spinach Quiche

Cookin’ on the Mississippi, p. 40

CRUST

1 cup + 2 tablespoons flour

Pinch of salt

3 tablespoons firm butter

3 tablespoons vegetable shortening

2 to 5 tablespoons ice cold milk

FILLING

1 package frozen spinach, defrosted and squeezed dry

3 green onions, chopped and sauteed in 2 tablespoons butter

2 eggs & 2 egg yolks

2 cups Swiss cheese, grated

¼ cup Parmesan cheese, freshly grated

¼ teaspoon nutmeg

½ teaspoon salt

¼ teaspoon white pepper

1 cup milk

1 cup whipping cream

Butter is so nice and... BUTTERY.

Preheat oven to 450F. Note that a large (10-1/2 inch) tart pan with removable bottom (or pie pan) should be used.

Crust:

Put flour and salt in a bowl. Gently cut in butter and shortening, using pastry blender or fingers. Work quickly so heat of hands will not ‘toughen’ pastry. Add milk, one tablespoon at a time, until dough goes into a ball. Use least amount of milk for flakiest crust. Roll out between waxed paper. Like pan with dough and prick well with fork. Bake 8 minutes, lined with foil and pie weights (or dry beans) to keep bottom from puffing. Remove from oven and take out foil and weights.

Filling:

Beat eggs and yolks with whisk, and add cream and seasonings. Sprinkle, spinach, onions and grated cheese over prepared shell. 

Healthy greens!

No shredded or block Swiss at the co-op. Slices were not an ideal substitution.

Strain custard into pastry shell. Skim off any foam with slotted spoon. Bake at 450F for 15 minutes and at 325F for 20 minutes or until knife inserted in center comes out clean. Remove outer rim from tart pan and let stand a few moments before serving. 

This is what it looked like after 35 minutes. After taking this photo I had to pop it back in for another 10 to get it fully done.

A quiche can be served with a green salad for lunch or supper, or in small portions or tart shells as a first course.

My Rating: 4/5 "Cheesy and delicious! I was a fan of how the veggie flavors come together. The crust didn't come out quite right for me, but the fact that it was tasty anyway is a testament to this being a good recipe!"