Classic French Spinach Quiche

Learned that it’s extremely difficult to crimp a crust with long nails. Any way, let’s keep the

quarantine calories goin' with this quiche, shall we. Will you regret it? Probably not. Is it worth

it? Definitely. This here is a fool proof quiche recipe. You're welcome to also sub a premade pie crust, throw some bacon in there, a lil mushroom. Go crazy. This is a perfect meal for breakfast, lunch, or even dinner.

A good pie crust recipe is something that everyone should have in their back pocket. Mine is my mom's recipe. I've been making pies with it ever since I was a little kid. The cold water solidifies the fats which creates that amazing layered and flaky crust.

The addition of vinegar might sound weird, but it really makes a big difference. The vinegar tenderized the dough and it slows down the development of the gluten in the flour. This also makes the crust flakier as well.

Mix flour and salt, cut in shortening with pastry cutter. Add ice water slowly, just until the ingredients are combined. You may not use all of the water.  Form the dough into a disc, slightly flattened, and let it rest in a plastic bag or whatever for about an hour.

Create holes with a fork around the crust, at the bottom and on the sides. Place crust in the freezer for at least 20 minutes. Preheat oven to 350F degrees.

Meanwhile, create the filling. Place eggs, cream, and spices/salt/pepper in a medium sized bowl. and whisk together.

In a large skillet melt 1 tablespoon of butter and saute the onions until soft. Add the spinach and cook until it's reduced to about a cup. Place spinach and onions on a cutting board to cool. Once cooled give it a good chop and at it to the egg mixture. Remove the pie crust from the freezer and pour spinach egg mixture into the crust.

Place quiche in the 350F degree oven and bake for about 45-50 minutes. The quiche will not jiggle when it is completely cooked through. Allow the quiche to cool just a bit and serve with a light fresh salad.

For the crust:

• 1 cup flour

• 1/3 cup shortening (half butter and half lard)

• 1/2 tsp salt

• approximately 1/4 cup ice water (with a splash of vinegar)

For the filling:

• ½ cup yellow onion, diced

• 1 6 oz bag spinach

• 1 tablespoon butter

• ½ cup Gruyere cheese, shredded

• 10 eggs

• 1 cup of heavy cream

• 1 teaspoon salt

• Fresh pepper to taste

• 1/8 teaspoon cayenne pepper

• 1/8 teaspoon nutmeg

Instructions:

1. Prepare the crust. Mix flour and salt, cut in shortening with pastry cutter. Add ice water

carefully until all ingredients are combined.  Form the dough into a disc, slightly

flattened, and let it rest in a plastic bag or whatever for about an hour.

2. Flour a surface and roll crust out to about 2 inches larger than pie pan. Fold the dough

under to fit the pan. Crimp the edges and use a fork to punch a few holes into the crust on

the base and sides, place crust in the freezer for about 20 minutes (prior to putting in the

oven).

3. Preheat oven to 350 degrees.

4. Prepare filling. Melt butter in a pan and sauté onions until soft. Add spinach and cook just

until wilted and reduced to about 1 cup. Season with salt and pepper.

5. In a large bowl, crack the eggs and whisk. Add the cream, salt, pepper, cayenne, nutmeg,

and whisk.

6. Remove spinach and onion from the pan, place on a cutting board and give it good chop.

Add cheese to the mixture and combine with the eggs.

7. Remove crust from the freezer and pour egg mixture into it. Place in preheated oven and

bake for 45-50 minutes. Quiche should not jiggle when done.

8. Allow to cool slightly and serve with a light salad!