Spinach Quiche (adapted by Kelsey) by Smitten Kitchen, adapted from Bon Appetit
I (written by Smitten Kitchen) generally use one half-recipe of Martha Stewart’s Pate Brisee, minus the sugar, rolled out and pressed into either a 9-inch round pie dish or removable-bottom 9-inch round tart pan as the base. You can par bake this if you wish, though I generally do not. The original recipe calls for a sheet of puff pastry as the shell. It is not my preference to do it this way, but I am sure others would like it.
We (Wendy) used 2 PetRitz Deep Dish Pie Crusts.
- 1 (3 oz) pkg cream cheese, room temperature (We used 4 oz)
- 1/3 cup cream or half and half
- 4 eggs (7 eggs in 2 quiches)
- 1 (10 oz) pkg frozen chopped spinach, thawed and drained (squeezed and chopped well, if frozen. You can also use fresh spinach–we did–just boil it for 3 minutes, drain and immediately shock it: immerse in very cold water; then squeeze well to get all the extra water out before you chop it well.)
- 1/2 cup grated cheddar (gruyere works well, too) (We used a total of 2/3 cups of cheese: 1/3 c. of very sharp white cheddar and 1/3 c. of gruyere cheese; you could also use an additional cheddar instead of the 1/3 c. of gruyere)
- 1/4 cup grated Parmesan
- 4 to 6 green onions, thinly sliced (1/2 cup finely diced red or white onion or shallots work as well)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 425°.
- Beat cream cheese in medium bowl until smooth.
- Gradually beat in half and half and eggs. Mix in remaining ingredients.
- Pour mixture into prepared crust.
- Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.
The wonderful news I have for you, if you don’t already know this, is that you can make these ahead of time! You can bake them the day ahead and then reheat them! That is what we did, and they tasted wonderful. It worked well to place them on a cookie sheet, and bake 2 together. You can serve quiche at room temperature, also!