Spinach and Gruyère Quiche

Spinach and Gruyère Quiche

Ingredients

1 teaspoon of coarse salt

1/2 teaspoon of freshly ground pepper

6 large eggs

1 1/2 cups heavy cream

6 cups of lightly packed spinach (stems trimmed)

1 cup shredded Gruyère cheese

Directions

1. Preheat oven to 375. Lightly flour work surface and roll out dough to a 12-inch round. Place in a 9 inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights. 


2. In a medium bowl, whisk eggs until smooth, then whisk in remaining ingredients until well combined. Pour custard mixture into baked crust, stopping just short of top (be careful not to overfill). Press spinach into custard, leaving some poking out from top. Sprinkle with Gruyere. Bake until center of quiche is just set, 45 to 50 minutes. Serve warm or at room temperature.

Pâte Brisée

2 1/2 cups

flour 1 teaspoon salt

2 sticks unsalted butter, cold, cut into small pieces

1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining. With the machine running, add the ice water through the feed tube in a slow, steady stream, until dough holds together. * I use enough water so the dough is slightly wet.

Turn out dough onto work surface and divide in half, wrap each piece in plastic wrap and chill for at least 1 hour or overnight.