Spinach Quiche with a Butter Crust Draft
A spinach pie in a crisp butter crust, with Parmesan, feta and an egg and milk custard baked until set.
- Prep30 min
- Cook30 min
- Rest1 hr
- Total2 hr
- KashrutDairy
What you need
Crust
Filling
How I make it
Crust
Put all the crust ingredients in a food processor or stand mixer and process for 1-2 minutes.
Turn out and knead for 2 minutes, until smooth. Wrap in plastic wrap and refrigerate for 1 hour.
Filling
In a medium skillet, put the spinach, butter and a little salt and pepper. Sauté over medium heat until the spinach wilts. Drain and set aside.
In a bowl, whisk the eggs and milk well and season with a little salt and pepper.
Assembly and baking
Preheat the oven to 350°F (180°C). Have ready a 10-inch (26 cm) pie pan.
Lay a large sheet of parchment paper on the counter and roll the dough out on it into a circle ⅛-¼ inch (3-5 mm) thick and about 12 inches (30 cm) across.
Lift the parchment with the dough into the pan. Press the dough against the sides so the edges stand a little higher than the rim.
Spread the spinach evenly in the crust. Sprinkle the Parmesan and feta over it.
Pour the egg and milk mixture evenly over everything.
Bake for 30 minutes. Let cool, then serve.
Source: ChefEf (chefef.com)