I’m posting a recipe—shocking, I know!
For the last month my sister’s fiancé, Connor, has been staying with us in our apartment while he completes a fellowship in orthopaedic surgery at Lenox Hill hospital. Luckily for me, he has been a godsend in terms of fixing random things around our apartment. For example, he set up our Smart TV (yes, we had the TV for a year before setting up the “Smart” features) and fixed my closet doors in just a few minutes. Therefore, I felt the need to return the favor by feeding him.
So, what do you feed a hungry medical student who eats at odd hours? Quiche! It can be made ahead, it’s easy to heat up, and it’s great for breakfast, lunch or dinner.
I experimented a bit with the crust, and loved the outcome. This crust is half whole wheat and it still tastes buttery and delicious. I also used a new very deep tart dish, which I highly recommend. The filling is just eggs, milk, sautéed spinach, onions and goat cheese. It’s easy to put together while the crust is baking. With that being said, this recipe does take some time, as the crust has to rest in the fridge and is then pre-baked in the oven. But I promise you, it’s worth it. I ate the leftovers for lunch with a side salad and it was one of the best lunches that I have had in a long time.
Spinach and Goat Cheese Quiche
For the crust:
- ¾ cup whole wheat flour
- ¾ cup all-purpose flour
- ½ teaspoon kosher salt
- 1 stick (8 tablespoons) very cold, unsalted butter, cut into small pieces
- ¼ ice water or more
For the filling:
- 1 tablespoon butter
- ½ medium yellow onion
- 10 ounces frozen leaf spinach
- 6 large eggs
- 2 cups 1% milk
- ¼ cup finely chopped parsley (optional)
- 4 ounces soft goat cheese
- salt and pepper
To make the crust:
- Place the flours and salt in a food processor and pulse to combine. Add the butter and pulse until mixture is coarse and some of the butter is in pea-size pieces.
- Sprinkle flour mixture with ice water until the mixture is crumbly but holds together (you may need more water. Add a tablespoon at a time until the mixture comes together). Do not overmix
- Transfer the dough to plastic wrap and form into a 1-inch thick disk. Wrap in plastic wrap and refrigerate for 30 minutes or longer (crust can be made up to a few days ahead).
- Place pastry on a lightly floured workspace or on lightly floured wax paper. Roll from the center outward into a 15 inch round (the dough should be just a ¼ inch thick or less but not break apart). Gently transfer the dough to a 10 inch tart pan, preferably a deep tart pan. Press the dough into the bottom and sides of the tart pan and trim the top (save the excess dough). Refrigerate for 20-30 minutes.
- Preheat oven to 400 degrees Fahrenheit.
- To pre-bake the pastry: Line your pastry shell with parchment paper and fill almost completely with pie weights or un-cooked beans (or uncooked rice). Place the tart shell in the preheated oven and bake for 20 minutes. Carefully remove the foil and weights/beans after 20 minutes and return the pastry shell to the oven and bake for an additional 3-5 minutes. Set aside and let cool for 20-30 minutes.
- Turn the oven down to 375 degrees Fahrenheit.
To make the filling:
- Place a medium-sized sauté pan over medium-low heat. Add the butter and the onion and cook until softened (the onion should be translucent), approximately 5-10 minutes.
- Add the frozen spinach and turn the heat up to medium. Continue to sauté until the spinach is cooked and all excess water has evaporated, approximately 7-10 more minutes.
- Remove from the heat and let cool for 10-15 minutes.
- Whisk together 6 whole eggs, milk, salt (at least 1 teaspoon), freshly ground pepper (8-10 good turns), and chopped parley.
- Add the spinach mixture to the egg mixture and stir to combine.
- Place the pre-baked tart shell on a baking sheet lined with foil (to avoid any spills). Carefully pour the egg and spinach mixture into the pre-baked tart shell, being careful not to overfill the tart shell (the liquid should almost reach to the top of the pastry but not spill over).
- Sprinkle goat cheese evenly over the top.
- Bake the quiche for 40-50 minutes, or until the custard is just set (a tester should come out clean).
- Let cool until warm.