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Classic Gruyère & Spinach Quiche

Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 30 minutes
Servings 8 servings
Author Simply Luxurious

Ingredients

Pastry

  • 1 3/4 cup all-purpose flour
  • 1 teaspoon fleur de sel
  • 1/2 cup cold unsalted butter cut into cubes
  • 1 large egg
  • 1 large egg yolk
  • 3 tablespoons ice water

Filling

  • 6 large eggs
  • 1 1/2 cup heavy cream
  • 1 1/2 cup whole milk
  • 1 1/2 teaspoon fleur de sel
  • 1/2 teaspoon freshly ground pepper

Instructions

Pastry

  • Place flour, salt and butter in a food processor. Pulse until mixture resembles coarse cornmeal. Combine eggs and ice water with a whisk in a small bowl before adding to flour mixture. Pulse until moist crumbs start to form, but no longer.
  • Roll dough into a ball, wrap in plastic wrap and refrigerator for 30 minutes or up to four hours.
  • Roll out dough to a 14 inch round. Fit into a 9-inch springform pan. Fold, press and arrange sides for even thickness.
  • Trim the top of the springform pan by using a knife, so that the crust is even around the entire circumference.
  • Preheat oven to 400 degrees.
  • Line crust with parchment; fill with dried beans, rice or pie weights. Bake 20 minutes, remove paper and beans. Bake until golden, approximately 10-15 minutes. Let cool.

Filling

  • Reduce oven to 375 degrees. Whisk eggs until smooth in a small bowl, then add the remaining ingredients until well combined. Mix in any variation of ingredients.
  • Ingredients for Gruyere and Spinach: 6 cups of lightly packed fresh spinach (stems trimmed). Sprinkle 1/2 cup grated Gruyère on top of the custard once it has been poured into the pie crust.
  • Pour custard into the cooled pie crust, stopping just short of the top. Be sure not to overfilled. If using the above ingredient amounts, it should be just enough.
  • Add the 1/2 cup of Gruyère. Bake 10 minutes; reduce oven to 325 degrees. Bake until filling is just set, or about an hour.