Spinach Quiche Recipe: A Delicious French Quiche Recipe
Ingredients
- Cake batter (500 g)
- 4 large eggs
- 1/2 cup milk
- 1/2 cup cream
- 1 package of spinach (350–400 g, frozen or fresh)
- 8 slices of smoked ham (thinly sliced)
- 3 bunches of green onions
- 1 tablespoon fresh dill (chopped)
- 2 tablespoons Dijon mustard
- Salt and freshly ground black pepper
Cake batter
- 2 cups of firm baklava dough flour (320 g)
- 4 tablespoons cold, unsalted butter (200 g)
- 1 teaspoon sea salt
Tip
When making flaky puff pastry, the dough must be mixed with cold butter and left to rest in the refrigerator. There are several methods to prevent the dough from rising and losing its shape during baking. First, prick the dough with a fork to prevent it from rising. Additionally, dried legumes (which can even be a bit older) can be added to the dough as a weight, such as beans, chickpeas, broad beans, etc.
Making the Dough – Recipe for Spinach Quiche
Place the flour in a large bowl. You can use all-purpose flour for this recipe, but durum wheat flour is ideal for crispy dough and will give you better results. Add salt and mix it well with the flour. Add the butter, cut into cold cubes, to the flour and work it in with your fingers—we’re aiming for a mixture with the consistency of beach sand. Work the dough quickly before the heat from your hands melts the butter. Once it forms a ball, wrap it in plastic wrap and refrigerate for at least 25–30 minutes.
Recipe for Spinach Quiche with Vanilla Cream
Place the eggs in a bowl and beat well; add the mustard, salt, and pepper. Then stir in the cream and milk, mix thoroughly, and let rest in the refrigerator. In a separate bowl, combine the squeezed spinach, dill, and chopped green onions. Cut the smoked ham into small cubes and mix into the spinach.
Preparation – Spinach Quiche Recipe
Preheat the oven to 180°C. Remove the dough from the refrigerator and roll it out on a floured work surface to a thickness of about half a centimeter. Cut the dough into round pieces and place them in a fluted muffin tin, leaving a 1-centimeter rim around each one. After placing the dough in the tin, prick the bottom with a fork. Place crumpled parchment paper in the dough, add dried beans, and bake for 15 minutes. Then remove the beans and bake the dough base for another 5 minutes without the parchment paper.
Fill the baked pastry shells with the spinach filling and pour the creamy egg mixture over them. Bake in the oven for 15 minutes, until the eggs have set. To check if they’re done, gently shake the baking sheet; if the mixture still looks runny, bake for another 5 minutes. Serve the baked quiches warm.
