This recipe for Spinach and Green Onion Quiche is nearly foolproof. Additionally, the ingredients can be switched up to meet your preference substituting kale, collards, or Swiss chard for the spinach and diced red onions or caramelized yellow onions for the chopped green onions. I used freshly grated gruyere cheese, but white cheddar or Swiss cheese would be delicious too.
The homemade crust is made in a food processor using a blend of butter flavored Crisco and unsalted butter. Or you could easily use a store-bought crust to save time. This dish is definitely a make it your own and make it ahead for any upcoming springtime events such as Mother's Day, a graduation gathering, or wedding shower.
Spinach and Green Onion Quiche Tart
Makes one 9-inch tart
For the Crust:
2 cups all-purpose flour, extra as needed
1 teaspoon kosher salt
1 teaspoon sugar
1/2 cup butter flavored Crisco shortening
1/2 cup cold unsalted butter (1 stick) cut into 1/2-inch cubes
scant 1/2 cup ice-cold water
For the Filling:
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 large bunch green onions, cut into 1/2-inch pieces
4 cups raw spinach leaves, loosely packed
1 tablespoon all-purpose flour
2 large eggs
2/3 cup heavy cream
1 teaspoon kosher salt
freshly grated nutmeg (optional)
2 ounces gruyere cheese, grated (about 1/2 cup)
Begin by making the dough:
Working with a food processor, pulse the flour, salt and sugar to combine. Place the shortening and the cubed butter in with the flour mixture. Pulse until the butter is the size of pearls. Open up the liquid feed tube on the processor top to begin drizzling in half of the cold water, pulsing to combine. Add more water a small amount at a time, pulsing to combine until the dough comes together. You don't need a full half cup, just slightly less than. Transfer the dough to a lightly floured surface. Press it together to form a disk about 4-5 inches wide. Wrap in plastic and refrigerate for 30-40 minutes.
Butter a 9-inch tart pan with a removable bottom. Working with the now chilled dough, remove it from the plastic wrap placing the disk onto a lightly floured surface. Using a rolling pin, roll out the dough into a thin 13-inch circle. Drape the dough circle over the tart pan pressing it into the bottom and sides. Using the rolling pin or a knife, cut off the excess dough. You will have extra dough for another use. Use a fork to poke evenly spaced holes in the bottom of the dough. Place the tart pan in the freezer to chill for 15-20 minutes. Preheat the oven to 400 degrees.
Place the chilled tart onto a baking sheet. Line the tart pan with crumpled foil to cover the bottom of the pan with some foil hanging over the sides. Fill the foil-lined pan with pie weights (I use dried beans that I store for repeated use). Bake the dough for 15 minutes. Remove the tart from the oven, carefully remove the foil containing the pie weights. Return the tart to the oven to continue baking for about 5 minutes until the tart dough is lightly browned. Remove from the oven to cool while you make the filling. Reduce the oven temperature to 375 degrees.
While the tart dough is cooling, make the filling:
Working with a large 11-inch skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add in the chopped green onions, stirring to combine. When the onions are beginning to soften, add the spinach, tossing all together. Continue stirring until the spinach is wilted and the onions are soft. Stir in the tablespoon of flour. Set aside to cool. Cut the remaining tablespoon of butter into 6 tiny pieces, set aside.
In a large bowl, whisk to combine the eggs, cream, salt and nutmeg if using. Fold in the cooled spinach and green onion mixture along with half of the grated cheese. Transfer the egg mixture to the cooled tart shell, smoothing the top to evenly distribute the spinach and green onions. Scatter the remaining cheese evenly over the top. Scatter the 6 tiny pieces of butter over the cheese. Bake the tart placing it on the lowest oven rack at 375-degrees for 25-30 minutes until the tart is puffed and lightly browned. Place the baked tart onto a wire rack to cool. Remove the tart ring.
Serve warm or at room temperature.
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