Spinach Quiche

This recipe is one I posted in my early blogging days.  Back when I had no clue about food photography.  The picture was terrible but the recipe was great and I'm still making it.  I decided I should re-post this recipe because I've changed up the crust.  Recently, a friend asked me for the recipe for this Spinach Quiche and I realized the filling was in one post and the crust recipe was in another post.  I also now prebake the dough. If you bake it along with the filling, the tart dough comes out translucent. Prebaking also makes for a crispier tart.

In this recipe, I use frozen spinach.  To defrost it, I simply put it in a pan on medium heat and cook until it's defrosted and the moisture is gone.  The filling is very easy to make and is done in the mixer.  This recipe is very easy to put together.  The dough is very forgiving and easy to work with.  I hope you will give it a try!

Spinach Quiche

Ingredients:
One frozen packet chopped spinach 300 grams
1/3 cup cream cheese (low fat is fine)
1/3 cup milk
3 eggs
1/2 onion, chopped
2 garlic cloves, minced or pressed
1/2 cup shredded cheddar cheese
1/4 tsp salt
freshly ground black pepper to taste

Preheat oven to 425 F

Defrost spinach. I like to defrost my spinach on the stovetop. Put the frozen spinach in a pot. On medium heat, cook until the spinach is defrosted and the water has dried.

Spray an 11" tart pan with baking spray (mine has a removable bottom). Line with your preferred tart dough. You can find the recipe for the one I use below.

In an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth.

Slowly add milk followed by the eggs one at a time. Mix until everything is incorparated, scraping down the sides of the bowl as needed.

Add the remaining ingredients and mix well.

Pour into the prepared tart pan and smooth. Bake for 25 minutes, or until golden and filling is set. Let cool 10 minutes prior to serving.

Tart Dough

Ingredients:
2 cups all-purpose flour
1 tsp salt
1/2 cup oil (I used canola oil)
1/2 cup cold water (I used water from the fridge)

In a large mixing bowl, add the flour and salt. Mix together with a fork.

In a medium bowl, add the oil and water. Whisk together until thickened.

Pour wet ingredients into dry. Mix with a fork until combined. If it is too dry, add a touch more water.

Transfer to a lightly floured surface. Roll into a circle and transfer to prepared pan. Using your hands, push the dough to cover the pan and to come up the sides.Prebake the crust for 15 min at 350 F.