Spinach Quiche

I love quiche and make it quite a bit, last week I made a spinach quiche for a special person that helps me with my foto editing, Ginny.  We had a nice lunch with the spinach quiche and some red wine….and of course a good day talking photography etc.

Here is my classic spinach quiche, you can of course substitute the spinach for asparagus, seafood etc.  it's yours to decide. I have made this for many years and am always pleased at how it turns out.  Quiche is one of the easiest things to make and always a big hit with a nice salad and glass of wine.

For the crust:

200 g (1 1/2 cup of all-purpose flour
100 g unsalted butter, cut into small pieces
pinch of salt
5 tablespoons of ice cold water

Combine the flour, cut up pieces of butter and salt in a food processor, turn the processor on to combine the butter and salt. add the ice water just  till the dough comes together.

Once it is combined, remove from the processor and kneed on a floured surface to form a circle, then wrap in plastic wrap and place in the refrigerator for at least an hour or so even overnight.  It is important that the dough be cold.

Turn your oven on to 175C / 350F.  When the oven has reach it's temperature, remove the dough from the refrigerator and place on the counter and roll out to a large circle enough to fit into your quiche pan, I use a 24 cm / 9.5 inch, this recipe fits perfect in this pan.  Once the dough is rolled out drape it over a rolling pin and place it carefully into the quiche pan.  Gently set the dough into the pan.  

Get a piece of aluminum foil and fit into the crust to form it nicely against the crust, add dry beans and blind bake the crust for about 15 min with the foil then about 10 min without the foil.  

Meanwhile prepare the filling:

FOR THE FILLING:
Spinach, I use frozen about 400 to 500 g, drain well
Salt & Pepper to taste
Gruyere cheese 100g cut into small pieces
a few grates of fresh nutmeg

FOR THE CUSTARD:

2 whole eggs
2 egg yolks
fresh parsley chopped fine, about a handful
a few grates of nutmeg
125 ml / 1/2 cup milk
126 ml / 1/2 cup heavy cream
Whisk together these ingredients

To assemble:

Take you blind baked crust, don't forget to remove the foil and beans …. put the cheese into onto the crust, then the drained spinach, then pour the custard over the mixture and cook about 40 minutes or so.  You will see it will start to turn a brown a little and bubbling.

Once done remove from the oven let it cool and enjoy!