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Receta Spinach and cheddar quiche
by Cosmo1162

Spinach and cheddar quiche


I had a leftover pie crust from a custard peach pie, and leftover heavy cream from a Russian cream dessert. I also had some spinach on hand so I decided to find a way to turn them all into something delicious. I ended up with this elegant quiche based loosely on Julia Child's recipe.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Francia French
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: coffee, a cup of coffee

Ingredientes

  • 9-inch pie crust partially baked
  • 1 cup heavy cream
  • 3 large eggs
  • enough fresh spinach leaves to cover bottom of pie shell
  • about 2 t0 3 ounces shredded high quality sharp cheddar. I used Cabot's.
  • dash salt
  • dash pepper
  • dash nutmeg.

Direcciones

  1. For the dough:
  2. THIS MAKES TWO CRUSTS AND YOU ONLY NEED ONE, SO CUT IT IN HALF
  3. 2 1/2 cups all-purpose flour
  4. 1/2 tsp. salt
  5. 3 to 4 Tablespoons ice water
  6. 1 1/4 sticks chilled, unsalted butter, diced, plus additional for coating the pan
  7. Prepare the pastry dough: In a food processor, combine the all-purpose flour, salt and butter. Pulse 5 to 6 times in 1/2-second bursts to break up the butter.
  8. Then immediately add the ice water while pulsing 2 or 3 times. (The dough should resemble a mass of small lumps that hold together when pressed. If the dough is too dry, pulse in additional water, a few droplets at a time.)
  9. When the dough is ready, transfer it to the counter.
  10. With the heel of your hand, rapidly and roughly push egg-size blobs out in front of you in 6-inch smears. Gather the dough in a relatively smooth cake, wrap in plastic and refrigerate for at least 2 hours and up to 2 days. It also can be frozen (well-wrapped) for several months.
  11. Shape the pastry shell: When ready to bake, use butter to coat a 9-inch tart pan with removable bottom.
  12. Cut the chilled dough in half and reserve one piece, refrigerated, for another use.
  13. On a lightly floured counter, rapidly roll the remaining piece of dough into a circular shape about 1/8-inch thick and 1 1/2 inches larger than the tart pan.
  14. Gently press the dough into place. To make sturdy sides, fold the excess dough into the pan against the sides, smoothing the top edge as you go. Fill in gaps with wet fingertips.
  15. Prick the bottom of the dough all over with a fork.
  16. Cover with plastic wrap, then chill for at least 30 minutes before baking.
  17. Bake the pastry shell: When the tart shell has chilled, use butter to coat the shiny side of a sheet of foil several inches larger than the tart shell. Lightly press the foil, buttered side down, into the chilled tart shell along the sides and bottom.
  18. To prevent the bottom from rising and the sides from falling, fill the shell with beans, rice or pie weights.
  19. Bake for 10 to 15 minutes, or until the bottom of the tart shell is set but still soft. Remove the foil and beans, prick the bottom again with a fork, then bake for another 2 minutes.
  20. Remove the tart shell from the oven and set aside. Reduce the oven temperature to 375 degrees.
  21. Fill, bake the quiche: Scatter spinach leave on bottom of pie shell. grate in cheddar, just enough to sprinkle, and add in the small chunks of cheese that break off. Make sure to broadcast to the edges as well as the center.
  22. In a small bowl, whisk the eggs, cream, salt, pepper and nutmeg.
  23. Pour the mixture into the tart shell, filling to within 1/8-inch of the rim.
  24. Bake for 30 to 35 minutes, or until puffed and browned.
  25. Presentation: Unmold onto a platter and serve warm or room temperature or slice from pottery tart pan.