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I was long intrigued by the infamous quiche, but I always felt that I was not going to be able to do it on my own. It always seemed as an impossible feat. Turns out, when the occasion asks for quiche, you are going to damn well learn how to make one on your own!
What you’ll need:
Removable bottom pan
For the Crust:
1 ¼ cups (150 g) flour
1/2 tsp (2.5 ml) salt
½ cup (150 g) cold unsalted butter, cubed
2 tbsp (30 ml) ice water
1 tbsp (15 g) butter
½ cup (75 g) yellow onion, diced
good Pinch of salt
cracked pepper to taste
1 cup (240 ml) heavy cream
1 tsp (5 ml) salt
Cracked pepper to taste
1/8 tsp (1.75 ml) cayenne pepper for spice or 1/8 tsp (1.75 ml) nutmeg for a more mellow flavor
½ cup (60 g) Gruyere cheese, shredded
1 6 0z (170 g) bag baby spinach
Put the flour in a food processor. Add a teaspoon of salt. Stir just a little bit and add the butter, previously sliced in little cubes. Add those little cubes one by one, take your time. You want everything to be smooth. In order to bind together the flour and the butter, you are going to add one egg and some water. This will help your pie crust dough to look seamless.
Now, instead of wrapping the dough up and putting it in the fridge for 30 minutes, we are actually going to roll the dough a little bit. Next, you are going to put the dough in the tin, work it in all around the sides, making sure that it’s nice and fit. Once you’re done, pop the dough into the freezer for 20 minutes.
Take a large sauté pan and add a little butter. We start the work on our filling. Add some onion into the pan on the previously melted butter and season it a bit with salt and pepper. Once the onion is a bit golden and loose looking, we are going to add our spinach!
We are going to cook the spinach until it’s nice and wilted. Once it reaches that stage, take it off the stove and let it cool for a while.
In the meantime, we are going to work on the egg batter. In a large bowl, whisk 10 eggs and add to them a cup of heavy cream. Please make sure that you use the heavy pourable cream since it is the only thing that will give your quiche structure.
At this point, we are going to take our onion and spinach filling and pour it out onto a cutting board. Give it some nice, rough chop. Then, place it into the bowl of egg batter and give it a little whisk. Now add your cup of cheese to it.
Take the filling and pour it out into the already frozen crust that’s been in the fridge for 20min. We are going to pop that out in a 350-degree oven for about 45 to 50 minutes. During that time, you are going to watchfully observe the baking process, since you want your crust and your quiche to be golden brown. Once it’s done, pull it out of the oven and let it cool for a bit.