Beth's Foolproof Quiche

• Produce

  • 1/2 cup Yellow onion

• Refrigerated

  • 11 Egg

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1 Crackled pepper
  • 1 1/4 cups Flour
  • 1 Pepper, Cracked
  • 1 1/2 tsp Salt
  • 1 good Pinch Salt

• Drinks

  • 2 tbsp Ice water

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 tbsp Butter
  • 1/2 cup Gruyere cheese
  • 1 cup Heavy cream

• Other

  • 1 6 0z (170 g bag baby spinach

Found on entertainingwithbeth.com

Description

Ingredients

• For Crust:
• 1 ¼ cups (150 g) flour
• ½ tsp (2.5 ml) salt
• ½ cup (150 g) cold unsalted butter, cubed
• 1 egg
• 2 tbsp (30 ml) ice water
• For Filling:
• 1 tbsp (15 g) butter
• ½ cup (75 g) yellow onion, diced
• good Pinch of salt
• crackled pepper to taste
• 10 eggs
• 1 cup (240 ml) heavy cream
• 1 tsp (5 ml) salt
• Cracked pepper to taste
• ⅛ tsp (1.75 ml) cayenne pepper for spice or ⅛ 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

Directions

• TIP#1: Upgrade from a tart pan to a deep dish Quiche pan. It will send this meal over the top! So elegant and delicious. Make sure its a removable bottom pan.
• TIP#2: If you dont have a tart pan or a food processor buy a ready made deep dish pie crust, this will work too. Crimp the edges decoratively to look homemade
• To make the crust:
• Combine flour and salt in a food processor and pulse. Cut butter into small cubes and add to food processor and pulse.
• Combine eggs with ice water, add to food processor, pulsing until a dough forms. Remove dough and roll into a ball on a floured surface.
• TIP#3: Dont Blind Bake
• Roll the dough out right away and fit into the bottom of the pan, letting the sides flop over. Fit the bottom and sides, and then using back of palm fit into corners. Cut excess off the top so that dough is flush.
• TIP#4: Place pan in the freezer for at least 20 mins, longer is fine too. Dough should not bend to the touch.
• Meanwhile prepare the filling. Melt the butter in a sauté pan. Add onion and sauté until soft. Season with a good pinch of salt and pepper. And spinach and cook until wilted and reduced in size to about 1 cup.
• Crack 10 eggs in a large bowl, whisk together, add the heavy cream and whisk. Then add salt, pepper and cayenne. Whisk to combine.
• Remove spinach mixture from the pan and give it a rough chop, add to the egg mixture. Add the cheese and mix to combine.
• Remove tart pan from freezer and place on a rimmed cookie sheet. Pour filling on top. Place in a 350 degree F oven for 45-50 mins or until golden brown and set (Quiche should not wiggle)
• Allow to cool slightly and serve with a tossed green salad.