A simple vegetarian quiche, loaded with spinach and emmental cheese that pair brilliantly.
for the pastry:
- 1¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp sugar
- ½ cup / 1 stick / 113 g cold butter
- ⅛ to ¼ cup ice water
for the filling:
- 1 onion
- 2 bunches spinach
- 1 tbsp butter
- 4 oz / 115 g Emmental
- 4 large eggs
- 1½ cup half-and-half
- Combine flour, salt, and sugar in a food processor. Add diced butter and pulse until mixture resembles coarse meal. Sprinkle with the water and pulse again, until dough is crumbly but holds together when squeezed. Form dough into a disk, wrap it in plastic, and refrigerate until firm, at least 30 mins.
- Meanwhile preheat oven to 350° F / 180° C. Mince onion. Wash spinach and remove thick stems. Heat butter in a large skillet over medium. Add onion and cook for few minutes until softened. Add spinach and season with salt and pepper. Cook for 5 mins, until spinach is wilted. Transfer to a colander and squeeze out as much liquid as you can. Chop roughly.
- Grate Emmental cheese. In a bowl, whisk eggs, half-and-half, salt and pepper.
- Roll the dough disk on a lightly floured surface into a 14 ” / 35 cm round. Wrap it around a floured rolling pin and transfer on a 9 ” / 23 cm pie pan. Carefully unroll and fit in the pan. Trim overhanging dough and form a rim.
- Distribute spinach and cheese in the crust and pour egg mixture on top. Put in the oven and bake until just set, about 50 mins.
