Spinach and Gruyère Quiche

By á-830

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)

Details

Servings 8

Preparation

Step 1

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.