Spinach Quiche

A crispy shortcrust pastry holding a creamy custard and fresh spinach sautéed in butter. The top is perfectly browned and gratinated, with the scent of nutmeg filling the air as it leaves the oven.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 626
• Protein: 21 g
• Carbs: 38 g
• Fat: 43 g

Ingredients

• 1 piece Shortcrust pastry ( ready to use )
• 500 g Spinach ( fresh, stemmed )
• 3 piece Egg ( whole )
• 200 ml Cream ( heavy or liquid )
• 100 ml Whole milk
• 100 g Emmental cheese ( grated )
• 20 g Minimum butter sweet
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the base

   Line a tart mold with the shortcrust pastry. Prick the bottom with a fork to prevent the dough from rising. Keep chilled.

2. Sautéing the spinach

   In a pan with butter, sauté the spinach until wilted. Press them firmly in a colander to extract all water; this is the crucial step to avoid a soggy crust.

3. Making the custard

   In a mixing bowl, whisk the eggs with the cream and milk. Season with salt, pepper, and a generous pinch of nutmeg. The custard must be smooth.

4. Assembly and baking

   Distribute the roughly chopped spinach over the pastry base. Pour the custard over it. Sprinkle with grated emmental. Bake at 180°C until the quiche is firm to the touch and golden brown.

Chef's tips

• Squeeze the spinach as if your life depended on it, or the quiche will release water when sliced.
• The quiche is done when it slightly puffs up in the center; it will settle as it cools.

Storage

Keeps for 3 days in the refrigerator. Reheat in the oven at 150°C to maintain the pastry's crispness.