Spinach and onion quiche
A great way to eat your vegetables ! This quiche is filling yet doesn't break your calorie budget and provides tons of nutrition. Serve with a side salad of your choice.
- 1 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter (1 stick), chilled, and cut into small cubes
- 2 tbsp water ice cold
Prepare shortcrust pastry as per instructions found here: Shortcrust pastry (Pâte brisée). Alternatively, as a time saver, you have my permission to use a store bought shortcrust pastry shell - but trust me, the extra effort to make your own pastry will be worth it!
Preheat the oven to 350 degrees. Line a 9-inch quiche pan (preferably a metal pan) with the pastry. Keep it in the refrigerator while you prepare the filling.
Place a steamer basket in a large pot and add 1" of water. Steam the spinach for 2 to 3 minutes, until wilted. Rinse briefly with cold water, squeeze out excess water and chop medium-fine.
Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme and salt and pepper to taste, and stir together. Remove from the heat.
Whisk the eggs in a large bowl. Add salt to taste (I use about 1/2 teaspooand whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Scrape into the pastry-lined tart pan. Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top. Remove from the heat and allow to cool for at least 15 minutes before cutting. Serve warm or room temperature.
Advance preparation: You can make the dough and the filling through Step 4 a day ahead.
Variation: This also works without the crust as a gratin, baked in a 2-quart baking dish.
Calories: 380kcal | Carbohydrates: 26g | Protein: 14g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 391mg | Potassium: 463mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6120IU | Vitamin C: 17.5mg | Calcium: 253mg | Iron: 3.3mg