Spinach Quiche

By MooK

Ingredients

• For crust:
• 2 1/2 cups all-purpose flour
• 1 teaspoon coarse salt
• 1 cup (2 sticks) chilled unsalted butter, cut in pieces
• 1/4 to 1/2 cup ice water
• For filling:
• 1 3-ounce package cream cheese, room temperature
• 1/3 cup half and half (or milk)
• 3 eggs
• 1 10-ounce package frozen chopped spinach, thawed and drained
• 1/2 cup grated cheddar (gruyere works well, too)
• 1/4 cup grated Parmesan
• 4 to 6 green onions, thinly sliced (1/2 cup finely diced red or white onion or shallots work as well)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

For dough:
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

For filling:

Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.