17 hours ago
Friday, October 29, 2010
Quiche, Tart, Pie, call it what you will.
If you have some frozen pie dough in the freezer, you are in business.
I call this a quiche, (so you won't think I am obsessed with tarts), because it is egg and cream based.
You can use fresh or frozen spinach, and any cheese you like. It's that easy.
Recipe makes one 9" quiche, or 4 small individual ones.
Spinach & Sundried Tomato Quiche:
1 recipe for pate brisee
2 cups of fresh washed spinach leaves (not baby spinach), or 10 oz. frozen spinach, defrosted and liquid squeezed out.
1 onion, chopped
1/2 heavy cream
3/4 cup of shredded Swiss or Gruyere cheese
salt & pepper
4 sundried tomatoes, sliced into thin strips
In a heavy skillet, cook the onion until translucent. Add the spinach (I use fresh) to the pan with the onion. Spinach will cook down and decrease in volume by a lot.
Season w/ salt and pepper.
Make the custard: Mix 3 eggs w/ the cream and cheese. Sprinkle a dash of nutmeg in the liquid.
When the onion spinach mixtures has cooled, add to the custard.
Roll out pastry dough to fit a 9" quiche pan (or 4 individual tart pans).
Some pastry dough requires pre-baking the shell for a few minutes with pie weights.
I usually don't bother.
I cook my quiches and tarts on a baking sheet, so none of the liquid seeps thru.
Pour mixture into prepared shell and decorate the tops with the sundried tomato strips.
Bake at 375F for 35 minutes (25 minutes for individual tarts). Let quiche cool a few minutes in the pan before serving or removing. The quiches will puff up while baking, then deflate when cooled.
Enjoy warm or at room temperature!
The Tart Queen (or Quiche Queen)