H&F | Spinach Quiche

Quiche aux Épinards

Silky custard, tender spinach, a whisper of nutmeg & thyme—tucked in buttery pastry.

Serves 6–8 • Prep 20 min • Bake 35–40 min

Ingrédients

  • Optionnels & raffinements

Méthode

  1. Blind-bake the shell: Heat oven to 375°F (190°C). Bake shell 10–12 min until lightly kissed with gold. Cool slightly. Reduce oven to 350°F (175°C).
  2. Sauté the base: Melt butter in a skillet over medium. Soften the shallot 2–3 min. Add spinach; cook just until wilted. Tip into a sieve and press gently to remove excess moisture. Cool.
  3. Whisk the royale: In a bowl, whisk eggs, cream, milk (and crème fraîche, if using) with salt, pepper, nutmeg, and thyme until satin-smooth.
  4. Assemble: Scatter spinach over the shell; follow with Gruyère (and Parmesan, if using). Pour the royale to just below the rim.
  5. Bake: 30–35 min at 350°F (175°C) until just set in the center and softly bronzed at the edges. The center should still tremble slightly.
  6. Rest & serve: Cool 10 minutes. Slice warm or at room temperature.

Pâte Brisée (Buttery Tart Shell)

  1. Pulse flour and salt, then butter, until pea-size bits form. Sprinkle in ice water 1 Tbsp at a time until dough just holds together.
  2. Flatten to a disk, wrap, and chill 30–60 min. Roll to 12 in / 30 cm; line a 9-inch tart pan. Trim, dock with a fork, chill 10 min.
  3. Line with parchment and weights; bake at 375°F (190°C) for 15 min. Remove weights; brush with egg wash if using. Bake 5–7 min more until pale gold. Cool slightly.

Chef’s Notes & Variations

  • Moisture matters: Press spinach well to avoid a soggy base.
  • Deep-dish option: Double the custard and add 10–15 min bake; shield crust if needed.
  • Provençal twist: Add 1 Tbsp finely chopped chives and a few goat-cheese nuggets.

Conservation: Refrigerate, covered, up to 3 days. Reheat at 300°F (150°C) for 10–12 minutes, or enjoy cool.