This is a simple spinach and cheese quiche, far too delicious to abandon under a park bench. I chose feta and parmesan because the spinach and feta combo is one of my all-time favorites. You can replace the feta with another cheese, but keep in mind it may need a couple of extra pinches of salt, as not all cheeses are as salty as feta. You should also feel free to add any other fillings you like. Bacon, mushrooms and peppers are all delicious options.
If you aren’t confident making a crust, it’s absolutely okay to use a storebought crust! This quiche will also work in a large pie pan rather than in smaller, individual pans.
Yields: 8 4″ quiches
175g (1 1/2 cups) all purpose flour
50g (1/2 cup) cake flour
100g (1/2 cup butter), cold
60g (1/4 cup) shortening, cold
1 tsp salt
1 egg yolk (reserve the white for the filling)
60ml (1/4 cup) ice water
1. In a food processor, combine the flours, butter and salt. Pulse until the butter is distributed evenly and a few pea-sized chunks remain.
2. Stir the egg yolk into the ice water and pour it over the flour. Pulse a few more times, until the mixture begins to hang together in a ball. Dump it out onto a sheet of saran wrap, flatten it into a disc and refrigerate for 30 minutes.
3. Lightly grease 8 4″ tart/quiche molds. Take our your dough and roll it out to about 1/2″ thickness on a lightly floured surface. Fold it onto itself once (this aids with flaky layers a bit) and form it back into a disc. Now, roll the dough out to about 1/8″ thickness. Using a bowl about 5″ in diameter, cut out 8 rounds from the dough. You may have to re-roll the dough scraps to get all 8, but do try not to work the dough too much.
4. Place a round into each tart pan and carefully press it into the mold. Press the dough against the sides a bit harder to really get it into the ridges. Trim the excess dough from the tops with a sharp knife.
5. Preheat your oven to 400°F/200°C. Line each crust with a flattened cupcake liner and fill it with pie weights (I actually just use dried beans) and arrange them on a cookie sheet. Bake for 15 minutes, or until the crusts are set but not browned. Allow to cool a bit, then remove the weights and cupcake wrappers.
1 egg white
60ml (1/4 cup) heavy cream
120ml (1/2 cup) milk
80ml (1/3 cup) sour cream
60g (about 2 cups) raw spinach, finely chopped
100g (2/3 cup) feta, crumbled
50g (1/2 cup) parmesan cheese, grated
1/4 tsp salt
1. Your oven should still be at 400°F/200°C. Combine all ingredients in a large tupperware bowl with an air-tight sealing lid. Shake vigorously to combine. (You can alternately whisk the ingredients together, but this method is fast and super easy.)
2. Fill each crust up to nearly the top with filling. Bake for 15-20 minutes or until the mixture has puffed up and you can see some browning on the edges. You don’t need the tops to be well browned, you just want the eggs to be set. Remove from the oven and allow to cool.