Spinach & Onion Quiche
Updated: Jul 31
Hi readers, I hope you've been eating good food, maybe some butter chicken. Today I am going to tell you about my new obsession, quiche.
Quiche is a criminally underrated food. I barely hear it talked about but I think it's like a cake, but savory, and way better than any cake I've had (I think cake is overrated). It's cheesy, it's technically (?) a pastry, it is buttery and has vegetables and is amazing.
I adapted this recipe from Choki, Japanese Youtube vlogger and author of the avocado shrimp pizza fiasco. Don't worry though, she doesn't disappoint this time.
For the flour
-70 g all-purpose flour
-30 g bread flour
-60 g butter, melted
-30 g beaten eggs (this is slightly less than 1 egg)
-2 tbsp water
For the filling
-1 tbsp butter
-5 oz spinach
-Salt and pepper to taste
-100 ml heavy cream (this is 3.38 oz)
-1 cup pizza cheese (I used Kraft pizza cheese, which is mozarella with some parmesan)
Combine flour ingredients in a bowl and knead with your hands until it forms a ball. This will take some coaxing and pressing because this greasy boy is not a strong dough.
Place in a container and refrigerate for an hour.
In the meantime, dice 1 onion. Then heat 1 tbsp butter in a pan and add the onion. Turn often (I did it every minute) for 10 minutes so the onions get a little caramelized. Then slowly add in your spinach while turning constantly. Your box of spinach will dramatically shrink in a couple of minutes. Add salt and pepper to taste and let cool.
Flour your workstation and rolling pin and wait until the dough's hour in the fridge is over. Then preheat your oven to 392 degrees F (or 200 degrees C) and slowly roll your dough into a circle that fits the cooking pan you will be using. My cooking pan was 9" in diameter - I wouldn't go any bigger than that or else you'll have a weird shallow quiche. The size of your cooking pan will determine the depth of the quiche, which determines how big you should make your dough circle. It's kind of an art and took me a couple tries to figure out.
Then place your rolled dough in the baking pan. In my case, because my cooking pan was relatively large, I didn't want the dough to go all the way up the sides, because the filling won't go that far up (see pic below).
Poke some holes in the bottom with a fork.
Once your oven is heated up, place your pan in and bake for 20 minutes. In the meantime, prepare the filling: whisk 2 eggs and 100 ml of heavy cream, and then mix in your fried spinach and onion, as well as the pizza cheese.
When the dough has baked for 20 minutes, remove it and add in the filling.
Then bake the quiche for 20-25 minutes, or until the center looks baked (this takes me 25 minutes). Let it cool for a bit and then slice a piece!
One of the most beautiful things I've ever seen.
I did eat the whole pie in one sitting for dinner. Here is a pic of a slice.
As I said before, it's buttery, it's savory, it's cheesy. The dough is wonderfully flaky and buttery. The spinach and onion add that savory flavor. It's well constructed so you can just pick it up with your hand and eat it if you prefer, or you could use a fork.
I hope you will try this recipe. Its only downside is that it takes a while to make (~2 hours for me). But your home will smell nice and you get to feel cozy eating your own fancy quiche.