Thursday, March 15, 2007

Spinach Pesto Quiche

There was a sale on eggs and I suddenly had the flavor of fluffy eggs, bacon and basil with a light, buttery pastry in my mouth.


I have only made quiche once; and although it wasn't terrible, it wasn't the best.
But this time, it was AWESOME!!!

The Pastry
Start with the pastry. It is very important that the butter be cold and that you do not over mix. The thing that makes the pastry flaky is the tiny bits of un-mixed butter melting and expanding, leaving air pockets.
  • 1 cup flour
  • 1/4 tsp salt
  • 1 stick COLD butter
  • 1 egg yolk
  • 2 tbs ICE COLD water
Mix the salt and flour well. Cut the butter into the flour until just crumbly. Whisk the egg yolk and water and mix lightly into the flour mix. DO NOT OVER-MIX! Just mix it until everything is incorporated. Some recipes will have you roll it out at this point, but then you risk over-working the dough. I just pushed it into the bottom of the pan in which I was baking the quiche until it was evenly distributed across the bottom and sides.

Bake it slightly at 425F before putting in the filling.

The Filling
  • 4 eggs
  • 2 cups light cream (the only cream that I had was half-and-half singles - the kind that you use for coffee. 48 of them equals 2 cups :)
  • 1/2 tsp salt
  • 1/2 cup cheese (usually, you would use Swiss - for this I used my four Italian cheese mix)
  • 2-3 tablespoons minced sweet onion
  • 1-2 tablespoon minced garlic
  • 1 cup chopped, raw spinach (I probably used more than this)
  • 1/2 cup chopped fresh basil (and I probably used more than this too)
  • 1/4 cup pine nuts
  • 1/4-1/2 cup sliced mushrooms
  • Pinch of cayenne pepper
Saute the onion, garlic and pine nuts. Whip the eggs and cream. Mix in all other ingredients, as well as the sauteed ingredients. Pour into the lightly browned pastry crust and bake in a 425F oven for 15 minutes. Lower the heat to 350F and bake for another 30 - 45 minutes until a knife comes out clean.

This was even great as left overs!

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