Perfect Quiche Recipe

November 10, 2024 by admin

Make the Crust:
- - In a food processor, combine flour and salt. Pulse lightly.
  - Add cubed butter, pulsing until the mixture resembles coarse meal.
  - Whisk the egg and add it along with cold water while pulsing until a dough forms.
- Roll out the dough, fit it into a tart pan, and trim the edges. Freeze for 20 minutes.
Prepare the Filling:
- - In a sauté pan, melt butter over medium heat. Add diced onion, seasoning with salt and pepper, and sauté until translucent.
- Add spinach and sauté until wilted. Set aside to cool.
Combine the Egg Mixture:
- - In a large bowl, whisk together eggs, heavy cream, salt, pepper, and cayenne (or nutmeg).
- Roughly chop the cooled spinach mixture and stir it into the egg mixture along with the grated cheese.
Assemble and Bake:
- - Preheat the oven to 350°F (175°C).
- Pour the filling into the frozen crust and bake for 45-50 minutes or until the quiche is set and golden brown. If browning too quickly, cover with aluminum foil.
Serve:
- - Allow the quiche to cool slightly before slicing. Serve warm or at room temperature, paired with a fresh salad.

- Serve with a simple green salad or a light vinaigrette dressing.
- For a brunch spread, offer alongside fresh fruit or pastries.

Use Heavy Cream: This adds richness and structure, preventing a wobbly quiche.
Blind Baking Alternative: Freezing the crust helps maintain its shape without the hassle of blind baking.

Store leftovers in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for best results.

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