Crisp-Bottom Spinach Quiche

By Sprig Originals ✓ · cooked up in Sprig

A classic French spinach quiche that actually holds its shape: the spinach gets wrung out in a kitchen towel until it's genuinely dry, and the crust is fully blind-baked and sealed with egg wash so the bottom stays crisp under a silky Gruyère custard. Slice it warm for brunch or at room temperature for lunch.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp fine sea salt
• 10 tbsp cold unsalted butter, cut into 1/2-inch cubes
• 3 tbsp ice water, plus more as needed

• 1 1/2 lb fresh spinach (or 20 oz frozen chopped spinach, thawed)
• 1 tbsp unsalted butter
• 1 medium shallot, finely chopped
• 2 cloves garlic, minced
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp kosher salt

• 3 large eggs
• 2 large egg yolks
• 1 cup heavy cream
• 1/2 cup whole milk
• 3/4 tsp kosher salt
• 1/4 tsp black pepper, freshly ground
• 1 pinch cayenne pepper
• 4 oz Gruyère cheese, coarsely grated (about 1 1/2 cups)
• 2 tbsp grated Parmesan
• 1 large egg, beaten, for sealing the crust

Instructions

1. Make the dough: Whisk the flour and 1/2 tsp sea salt in a bowl. Add the cold butter cubes and toss to coat, then press and smear each cube between your fingertips into flat flakes until the mixture looks like rough, shaggy flour-coated shards, about 2 minutes. Drizzle in 3 tbsp ice water and toss with a fork; add more water 1 tsp at a time until the dough holds together when squeezed. Press into a 1-inch-thick disk, wrap, and refrigerate at least 1 hour (or up to 2 days).
2. Roll and fit: On a lightly floured counter, roll the dough into a 13-inch round about 1/8 inch thick. Drape it into a 9-inch pie plate or a 9-inch fluted tart pan with a removable bottom, easing it into the corners without stretching. Trim the overhang to 1/2 inch and fold it under to build a sturdy rim (or trim flush with the rim of a tart pan). Prick the bottom all over with a fork and freeze the shell for 30 minutes — freezing is what keeps the sides from slumping.
3. Blind-bake: Heat the oven to 400°F with a rack in the lower third. Line the frozen shell with a large sheet of parchment and fill it completely to the rim with pie weights or dried beans. Bake 25 minutes, then lift out the parchment and weights. The crust should be set and pale blond. Return it to the oven, uncovered, for 8 to 12 minutes more, until the bottom is dry and lightly golden all over.
4. Seal the crust: While the shell is still hot, brush the entire inside — bottom and sides — with a thin coat of beaten egg. Return to the oven for 2 minutes to set into a waterproof glaze. This is the second half of the crisp-bottom insurance. Reduce the oven to 325°F.
5. Cook and dry the spinach: Wilt the fresh spinach in a large dry skillet or wide pot over medium-high heat in batches, tossing, 2 to 3 minutes per batch, until fully collapsed. Dump into a colander and rinse briefly with cold water to stop the cooking, then let cool 5 minutes.
6. Wring it out: Pile the spinach into the center of a clean kitchen towel, gather the corners, and twist hard over the sink. Keep twisting until no more liquid comes out — you should end up with a dense green ball weighing about 8 oz. Unwrap and chop coarsely, fluffing the strands apart. (Frozen spinach: thaw completely and squeeze the same way.)
7. Build the filling: Melt 1 tbsp butter in a skillet over medium heat. Cook the shallot with 1/2 tsp salt until soft and translucent, 3 to 4 minutes. Add the garlic and nutmeg and cook 45 seconds, until fragrant. Add the chopped spinach and toss for 2 minutes to coat and drive off any last moisture. Spread on a plate to cool to room temperature.
8. Make the custard: Whisk the 3 whole eggs and 2 yolks in a bowl until smooth, then whisk in the cream, milk, 3/4 tsp salt, black pepper, and cayenne. Whisk gently — you want it homogeneous, not foamy.
9. Assemble: Scatter half the Gruyère over the bottom of the baked shell. Distribute the cooled spinach in an even layer, breaking up any clumps, then top with the remaining Gruyère. Set the shell on a rimmed baking sheet, pour in the custard, and stop about 1/8 inch below the rim (you may have a few tablespoons left over). Sprinkle the Parmesan over the top.
10. Bake: Bake at 325°F for 40 to 50 minutes, until the edges are set and puffed and the center 2 inches still wobble as one soft mass when you nudge the pan. An instant-read thermometer in the center should read 170 to 175°F. If the crust rim browns too fast, tent it with foil strips.
11. Rest and serve: Cool on a rack at least 30 minutes — the custard finishes setting as it cools and will slice cleanly instead of weeping. Serve warm or at room temperature, cut into 8 wedges.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Duck Confit Cornbread Waffles with Cane Syrup Gastrique

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem