Cheese & Spinach Quiche

[Guest guest]

I just received this recipe in King Arthur's Flour

newsletter...It looks very yummy and I think I'll try

it very soon.

Warmly,

Allison

 

CRUST

 

1 1/2 cups (6 1/2 ounces) King Arthur Mellow Pastry

Blend or Unbleached All-Purpose Flour

1 tablespoon (1/8 ounce) buttermilk powder (optional;

it’ll make the crust more tender)

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 cup (2 ounces, 1/2 stick) butter*

1/4 cup (1 1/2 ounces) vegetable shortening*

1 teaspoon white or cider vinegar

3 to 5 tablespoons cold water

 

*If desired, substitute 1 cup (4 ounces) grated sharp

cheddar cheese for half the butter and shortening. In

other words, if you use cheese, reduce the amount of

butter to 2 tablespoons, and the amount of shortening

to 2 tablespoons.

 

In a medium-sized mixing bowl, combine the flour,

buttermilk powder (if you’re using it), salt and

baking powder. Using a pastry fork, pastry blender,

your fingers or a mixer, cut in the butter and

vegetable shortening, leaving some baby pea-sized

lumps.

 

Mix the vinegar with 3 tablespoons of the water.

Sprinkle this mixture over the flour and fat. Squeeze

the dough together; if it’s not cohesive, add an

additional 1 to 2 tablespoons water (just enough to

make the dough stick together). Seeing as flour is at

its driest in the winter, you’ll probably have to use

the greatest amount of water. Shape the dough into a

flattened disk, wrap it in plastic wrap, and

refrigerate it for 30 minutes or longer.

 

Remove the dough from the fridge. If it’s been

refrigerated longer than 30 minutes, allow it to rest

for 10 to 15 minutes, till it’s pliable. Roll it out

to about 14 inches in diameter. Carefully transfer the

dough to a 9-inch pie pan (a giant spatula works well

here), fold the edges under, and crimp. You want to

form a high edge as the filling will puff, so do a

“stand-up” crimp rather than one you simply flatten

with the tines of a fork.

 

FILLING

 

1 medium onion, peeled and diced (4 ounces, 1 cup)

2 tablespoons butter or vegetable oil

pinch of thyme

1 pound (2 cups) ricotta cheese

1/2 teaspoon salt

3 large eggs, beaten

10-ounce box frozen chopped spinach, thawed and

thoroughly wrung dry*

3 tablespoons King Arthur Unbleached All-Purpose Flour

1 cup (4 ounces) grated Swiss or Gruyere cheese

dash of nutmeg

 

*If desired, use fresh spinach; you’ll need about 1

cup (5 3/4 ounces) cooked, chopped spinach.

 

TOPPING

 

1 cup (8 ounces) sour cream

 

Sauté the onion in the butter until it’s soft and

golden brown. Remove it from the heat, and add it to

the remaining filling ingredients, stirring till well

combined.

 

Spoon the filling into the unbaked crust. Spread sour

cream evenly over the top; this is best done by

dolloping the sour cream atop the filling, then using

a spatula, or the back of a spoon, to smooth down and

connect the dollops. Sprinkle with paprika, if

desired.

 

Bake the quiche in a preheated 375°F oven for 55 to 60

minutes, or until it appears set almost all the way

into the center, and has begun to brown slightly. It

may crack, also; that’s OK. Remove it from the oven,

and cool it on a rack for at least 20 minutes,

preferably 30, before serving. Refrigerate any

leftovers. Yield: 8 to 12 servings.

 

Nutrition information per serving (1/8 of quiche,

186g): 329 cal, 22g fat, 15g protein, 18g complex

carbohydrates, 1g dietary fiber, 130mg cholesterol,

467mg sodium, 280mg potassium, 401RE vitamin A, 4mg

vitamin C, 2mg iron, 339mg calcium, 287mg phosphorus.

 

 

 

 

 

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