Spinach and Gruyère Quiche

Spinach and Gruyère Quiche
Spinach and Gruyère Quiche

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2 1/2

    cups flour

  • salt

  • 1

    cup (2 sticks) cold butter; cut into cubes

  • 4-5

    tbsp ice water

  • 4

    eggs

  • 1

    cup whole milk

  • 1

    cup heavy cream

  • 1/8

    tsp ground red (cayenne) pepper

  • 2 1/2

    ounces prewashed baby spinach (3-4 cups)

  • 4

    ounces shredded Gruyère cheese (about 1 cup)

Directions

1. Preheat oven to 425 degrees. Grease the bottom and sides of a 9 inch spring form pan. 2. In the work bowl of a food processor, combine flour, a pinch of salt and butter. Pulse until mixture resembles bread crumbs. Gradually add ice water, pulsing just until the mixture forms a dough. Do not over-process. 3. Press dough into prepared pan, making sure that dough covers the sides of the pan all the way to the top. Bake 12-14 minutes. Place crust on a cooling rack; reduce oven temperature to 350 degrees. 4. In a medium bowl, beat eggs thoroughly with a whisk; add milk, cream, cayenne and a pinch of salt. Whisk until completely blended. 5. Arrange spinach in pastry shell; sprinkle Gruyère over spinach. Carefully pour egg mixture over the top. Place the pan in the oven on a sheet of foil with the edges pulled up slightly. Bake 1 hour, until lightly golden brown. If the filling still jiggles slightly after 1 hour, bake another 10 minutes or until set. Cut into wedges and serve.

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