When one of our clients asked us to make a spinach and cheese quiche I realize I hadn’t made one since I was a little girl helping my mom prepare lunch for her girlfriends.  What an important, almost solemn task it seemed then.

Now I know quiche is an easy-peasy egg custardy delight.

If fresh corn were in season, I would have added one cob’s worth to the mix.

Meatless Monday for ladies who lunch, then and now.

xoxosl

Spinach and Cheese Quiche

Yield: 8 servings

*dough must be made and chilled at least 2 hours before baking

Ingredients

1 recipe pâte brisée

2-1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

2 sticks butter, chilled ad cut into small pieces

1/4 -1/2 cup ice water

For filling

6 large eggs, lightly beaten

1-1/2 cups heavy cream

salt and freshly ground pepper, to taste

2 cups fresh baby spinach, cut into a chiffonade

1-1/2 cups shredded cheese (i like Gruyère but any Swiss or cheddar will work)

Directions

To make the quiche dough:

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Alternatively, combine the flour, salt and sugar in a large bowl.  Add the butter cubes and work to combine, using your thumb and forefinger to pinch the butter into the flour mixture.  Keep pinching until the mixture has a sand-like consistency.  Add a few splashes of the ice water and continue mixing with your hands until dough comes together in one ball, adding more water (up to the full half cup) bit by bit if necessary.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

To make the quiche:

Preheat the oven to 375°

Roll 1 ball of chilled dough into a 10-inch round about 1/4-inch thick.  Gently lay your dough into a 9-inch pie plate, gently pressing at the sides and crimping the edges as desired.

Place the prepared pie plate on a sheet pan lined with parchment paper to catch any overflowing custard.

Combine the eggs, cream, salt and pepper in a food processor or blender.  Layer the cheese and spinach into the bottom of your pie crust then pour the egg mixture on top.  Bake until puffy and golden brown, about 40 minutes.  Let cool until the puffiness settles and the crust is cool enough to touch before cutting into wedges.

Combine the eggs, cream, salt and pepper in a food processor and pulse until blended.