Name: Savory Spinach Quiche
Ingredients: 3/4 cup all purpose flour, plus more for the surface; 3/4 cup white whole wheat flour (see Author Notes); 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 0.15 teaspoon baking powder; 3 ounces cream cheese, very cold, cubed; 4 ounces unsalted butter, very cold, cubed; 1 and 1/2 tablespoons water, very cold; 1 and 1/2 teaspoons apple cider vinegar; 1 large egg white; 1 tablespoon extra virgin olive oil; 1 (6 ounce) yellow onion, finely chopped; 1 and 1/4 teaspoons kosher salt, plus more; 2 garlic cloves, finely chopped; 6 baby spinach; 1 large egg white; 1 and 3/4 cups half and half (see Author Notes); 3 tablespoons all purpose flour; 4 large eggs; 1 large egg yolk; 1/2 teaspoon freshly ground black pepper; 1 cup coarsely grated Gruyère, divided

Ingredients: 22

Prepare to elevate your culinary skills with this delectable spinach quiche. A buttery, flaky crust encases a creamy spinach and Gruyère filling, offering a harmonious blend of flavors. Whether served warm, at room temperature, or chilled, this quiche is a versatile and elegant addition to any menu.

Ingredients

³⁄₄	cup all-purpose flour, plus more for the surface
³⁄₄	cup white whole-wheat flour (see Author Notes)
¹⁄₂	teaspoon kosher salt
¹⁄₂	teaspoon freshly ground black pepper
0.15	teaspoon baking powder
3	ounces cream cheese, very cold, cubed
4	ounces unsalted butter, very cold, cubed
1 ¹⁄₂	tablespoons water, very cold
1 ¹⁄₂	teaspoons apple cider vinegar
1	large egg white
1	tablespoon extra-virgin olive oil
1	(6-ounce) yellow onion, finely chopped
1 ¹⁄₄	teaspoons kosher salt, plus more
2	garlic cloves, finely chopped
6	baby spinach
1	large egg white
1 ³⁄₄	cups half-and-half (see Author Notes)
3	tablespoons all-purpose flour
4	large eggs
1	large egg yolk
¹⁄₂	teaspoon freshly ground black pepper
1	cup coarsely grated Gruyère, divided

Instructions

1.	Prepare the crust: In the large bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, white whole-wheat flour, salt, black pepper, and baking powder. Mix on low speed to combine. Add the cream cheese and mix until broken down. Add the butter and mix until incorporated. Combine water and vinegar, then drizzle into the mixture. Once clumps and curds begin to form, stop mixing.
2.	Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour. Roll out the dough into a circle, transfer to a pie pan, trim excess dough, crimp the edges, and freeze for at least 15 minutes.
3.	Partially bake the crust, then cook the spinach filling by sautéing onion, garlic, and spinach. Whisk egg white with salt and brush the crust. Prepare the custard by combining half-and-half, flour, eggs, salt, and pepper.
4.	Spread cheese in the crust, top with spinach mixture, then pour in the custard. Bake for 55 to 65 minutes until set. Let cool before serving.

Published on Oct 21, 2024 by Luminița