Spinach Quiche in a Chive CrustPosted: April 8, 2012
My first quiche! Why do I always assume some things are impossible to make! Quiche is quite simple as I’ve discovered.
After making my first quiche I now think of quiche as a light, fluffy omelet in a pie shell.
I love spinach so any dish containing spinach I’m more than willing to try.
I found a spin on a pie crust — Chive Crust from Cooking Light.
Here’s the recipe:
Chive Pie Crust (from Cooking Light)
5 oz all-purpose flour (about 1 1/4 cups)
1/4 t salt
1/4 t baking powder
2 T minced fresh chives
1/4 C vegetable shortening
4 t unsalted butter, melted
1/4 C boiling water
Preheat oven to 400F degrees.
1. Combine flour, salt, baking powder and chives in a bowl.
2. Cut in vegetable shortening. Tip: if you don’t have a pastry blender, use a sturdy metal wire whisk to “mash” the shortening into the dry ingredients. The picture below shows you get the same results.
3. Combine butter and water and make a well in the center of flour mixture. Add into well and bring flour into mixture until it resembles wet clumps. (Note: mine was more like a really thick porridge)
4. Make a rough disk on parchment paper or plastic wrap, wrap dough, and refrigerate for 30 minutes.
5. Roll dough out into a 13″ inch circle. Line the bottom of 10″ tart pan or spring-form with parchment, and then fit dough into bottom and press into sides. If using tart pan, remove excess.
6. Line bottom of crust with foil and add pie weights. Lower oven to 375F and bake for 25 minutes or until lightly browned. Let cool for 15 minutes before adding quiche ingredients.
Chive Pie Crust rolled out and ready for baking…
Chive Pie Crust — done!
Mmmmm, spinach… love it!
The recipe for the quiche itself, well, I found hundreds of recipes online and decided to use Martha Stewart’s Spinach and Gruyere Quiche.
I used fewer eggs however realized that quiche=eggs so for future quiches, add all eggs!
Pride & Quiche