Quiche are useful and versatile preparations, which can equally be used to solve a family dinner or to star in a Christmas menu. Its preparation is much simpler than it may seem and allows for an infinite number of fillings, today’s is a Spinach Quiche that is about to put a floor on it.
The filling is very juicy and the reason for this is this leafy vegetable that we cook in a little water and then drain. The traditional thing is to use liquid cream as a dairy element, although you can also use natural yogurt, cream cheese or even milk. Use whatever you have in the fridge, because it will be equally delicious.
And about the dough. I always opt for make it at home rather than buying a sheet of shortcrust pastry at the supermarket. The difference is considerable, although we must admit that it is very comfortable for them to give it to us. Just in case, I’ll explain how to do it and you decide. Be that as it may, don’t stop making this recipe because it will bring you a lot of joy.
We start by preparing the Broken mass. We make a volcano with the flour and add a pinch of salt and the butter, which must be very cold, cut into cubes. We work with our fingertips until no pieces of butter are noticeable.
We make a well in the center and add the water (very cold) and mix until we get a homogeneous dough, without overdoing it so that we do not end up with a hard dough. We wrap the dough in plastic wrap, flatten it slightly and leave it rest for 30 minutes in the fridge.
Meanwhile, we wash the spinach and put it in a saucepan with a little water. Cover and cook for about six or eight minutes, no more. They immediately become tender and ready. We put them in a drainer and we remove excess water. We let it cool.
We beat the eggs and cream cheese in a deep bowl and add the liquid cream, the grated cheese (we reserve a little for later) and the tempered spinach. Add salt and pepper to taste, taking into account that the cheese it has a lot of salt. Be careful not to go overboard.
We spread the cold and rested dough on a table with a little flour, so that it doesn’t stick to us, using a roller. We line the base and sides of a 22 cm mold with it, removing the excess. We brush the surface with the mustard and pour the filling inside. Sprinkle with the reserved grated cheese.
We place the mold in the oven, preheated to 190ºC with heat on the bottom. We place it on the floor of the oven so that the heat reaches the dough directly and the base is not raw. After 30 minutes, we switch to top and bottom heat and raise the mold to the center of the oven. Cook for 15 more minutes or until the surface is golden. We let it rest for a few minutes before unmolding and serving.
Sinnsally Quiche and Cake Mold with Removable Base, Removable Base Cake Mold Non-Stick Coating, Curly Oven Mold, Round Cake Molds, 22 cm Round Fluted Quiche Tin
*Some prices may have changed since the last review
What to accompany spinach quiche with
The combination of spinach and cheese finds a perfect balance in this quiche, a delicious and juicy preparation which combines very well with a green leafy salad. It is an elegant solution to a daily lunch or dinner and a very suitable preparation to include in a celebration buffet.
In DAP | Vegetable Quiche
In DAP | Broccoli and blue cheese quiche