Our chidren knew the kitchen was home. Here's one for my lovely young people just learning to cook and my middle aged bachelor friends. A quiche feeds you for a few days and seldom disappoints. I always say, don't eat it cold, brown it in a pan with olive oil, turning the edges, and reawaken the flavors.
Ingredients
Crust:
2 cups WW pastry flour
1/4 cup olive oil
1/2 cup cold H2O
Sea salt
Filling:
5 eggs whisked
6 oz. chèvre
one small to medium onion/ or shallotminced
Fresh spinach washed and dried
Sea salt
Fresh pepper
Directions
Start with the crust. We're going to pop it in the fridge to chill while the filling is prepped. Once you get the hang of it you can whip up the whole thing in about 45 minutes and get a bath in while it bakes for dinner.
- Using a Kithcne aid mixer with dough hook, or mixing bowl by hand, combine flour, sea slat and oil, adding the cold water. Mixing lightly, it will seem too wet at first then grab together forming a dough ball. If you sense it is too wet throw a little more flour—wrap with parchment and place in the fridge.
- Set oven to 350 degrees
- Sauté minced onion in olive oil with a dash of sea salt. After washing spinach and removing most of the water (a little is good) add spinach to onions / cover and steam a bit untilwilted but still bright green.
- Whisk eggs and crumble the chèvre into bowl. Set aside.
- With a wood rolling pin on a floured surface, or simply by using the parchment it was wrapped in as your surface—roll out gently. Approximating the size of your pie plate. Hold the pie dish over your circle and eye it.
- You can now lift the paper and directly flip the dough over onto the pie plate. If you're working on a floured surface fold gently in half dusting top with flour and lift.
- Crimp and fold down the dough along the edge of the dish. If oversized, fold under and use your fingers to wed the two. Mine always extends and I fold it in giving a thicker crust. Mix all ingedients together and add filling to pie dish.
- Bake in center of oven for 35-40 minutes till golden.
Sometimes I put herbed bread crumbs across the top with olive oil before baking, if I'm feeling fancy.
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