Spinach and Gruyere Quiche

Ingredients

Equipment Needed

• •9-inch tart pan with removable bottom
• •Pie weights or dried beans
• •Rimmed baking sheet
• •Box grater or food processor with grating disc

Instructions

1. 1

   Make the pastry dough

   Combine flour and salt in a large bowl. Add the cold cubed butter and work it into the flour using your fingertips or a pastry blender, pressing and smearing until the mixture resembles coarse meal with some pea-sized pieces remaining. These butter pieces create the flaky layers. Drizzle in ice water one tablespoon at a time, tossing with a fork after each addition. Stop when the dough just holds together when squeezed. It should look shaggy, not smooth.

   If your kitchen is warm, freeze the cubed butter for fifteen minutes before starting. Warm butter absorbs into flour rather than creating layers.
2. 2

   Rest the dough

   Turn the shaggy dough onto a clean surface and press it together into a flat disk about one inch thick. Wrap tightly in plastic and refrigerate for at least one hour, or overnight. This rest allows the gluten to relax and the butter to firm up again. Skip this step and your crust will shrink and toughen.

3. 3

   Roll and fit the crust

   On a lightly floured surface, roll the chilled dough into a circle about twelve inches across and one-eighth inch thick. Roll from center outward, rotating the dough quarter turns to keep it round. Transfer to a nine-inch tart pan with removable bottom, pressing gently into corners without stretching. Trim excess dough to a half-inch overhang, then fold it inward and press against the sides to reinforce the edge. Pierce the bottom all over with a fork. Freeze for twenty minutes.

4. 4

   Blind bake the shell

   Position a rack in the lower third of your oven and preheat to 400°F. Line the frozen crust with parchment and fill with dried beans or pie weights, pressing them into the corners. Bake for twenty minutes until the edges look set and dry. Remove weights and parchment carefully. Reduce oven to 375°F and bake another eight to ten minutes until the bottom looks dry and barely golden. Small cracks are fine. The custard will seal them.

   Freezing the shaped crust before baking prevents shrinkage. The cold butter sets before it can melt and slide down the sides.
5. 5

   Prepare the spinach

   While the crust bakes, bring a large pot of salted water to a boil. Add spinach and cook for thirty seconds, just until wilted and bright green. Drain immediately and plunge into ice water to stop the cooking. Squeeze the spinach in a clean kitchen towel, wringing out every possible drop of liquid. This step is not optional. Wet spinach makes a watery quiche. Chop the squeezed spinach roughly.

6. 6

   Sauté the shallot

   Melt one tablespoon of butter in a small skillet over medium heat. Add the minced shallot and cook, stirring occasionally, until soft and translucent, about three minutes. Do not brown. Add the chopped spinach and nutmeg, tossing to combine. Cook just one minute to marry the flavors. Season lightly with salt and remove from heat. Spread on a plate to cool.

7. 7

   Make the custard

   Whisk eggs in a large bowl until blended. Add cream, salt, white pepper, and cayenne, whisking until smooth. The custard should look pale yellow and uniform. Taste it. The seasoning should be slightly assertive; the spinach and cheese will absorb some of the salt.

8. 8

   Assemble the quiche

   Scatter half the Gruyere over the bottom of the par-baked crust. Distribute the cooled spinach mixture evenly over the cheese. Top with remaining Gruyere. Place the tart pan on a rimmed baking sheet for easier handling. Slowly pour the custard over the filling, stopping just below the rim. The cheese and spinach should peek through in places.

   Assembling on a baking sheet means you can slide it directly into the oven without sloshing custard everywhere.
9. 9

   Bake until set

   Bake at 375°F for thirty-five to forty minutes. The quiche is done when the top is golden and the center jiggles like set gelatin when you nudge the pan, not like liquid. A knife inserted one inch from center should come out clean. The residual heat will finish cooking the very center.

10. 10

    Rest before serving

    Let the quiche rest in the pan for at least fifteen minutes. This allows the custard to set fully and makes slicing easier. The flavors also improve as it cools slightly. Remove the outer ring of the tart pan, transfer to a serving board, and slice into wedges. A quiche served too hot falls apart on the plate. Patience here rewards you with clean, beautiful slices.

Chef Tips

• •Gruyere from Switzerland has a more pronounced nutty flavor than domestic versions. Look for the word 'Switzerland' on the rind. It costs more but the difference in the finished quiche is unmistakable.
• •White pepper disappears into the custard while black pepper leaves visible specks. Either works, but white looks more refined for company.
• •Leftover quiche reheats beautifully at 325°F for fifteen minutes, or serve it at room temperature as the French do. Never microwave, which turns the crust leathery.
• •For a more substantial quiche, add four strips of bacon, cooked crisp and crumbled, or half a cup of sautéed mushrooms. The custard ratio remains the same.
• •A dry white wine, something with minerality like a Chablis or Sancerre, complements the richness of the eggs and cheese without competing.

Advance Preparation

• •The pastry dough can be made up to three days ahead and refrigerated, or frozen for up to two months. Thaw overnight in the refrigerator before rolling.
• •The crust can be blind-baked one day ahead. Store at room temperature, loosely covered.
• •The spinach can be blanched, squeezed, and chopped up to two days ahead. Refrigerate in an airtight container.
• •The fully assembled quiche can be covered and refrigerated for up to two days. Bring to room temperature before serving, or rewarm at 325°F for fifteen minutes.

Frequently Asked Questions

Nutrition Information

1 serving (about 200g)