Wednesday, February 17, 2016

Quiche Florentine

One of my easy go-to dinners is quiche and salad. It's easy and filling, and the varieties are endless. I made this Quiche Florentine last week, and we loved it. Since quiche may be one of the easiest dinners to make, by all means make your pie crust from scratch! It makes all the difference in the world. This recipe is the one I use every time, and it's never failed me. If you have extra pie crust dough after trimming the edges for the quiche, use it in a mini tart pan for an extra breakfast or lunch (as I did above).

Quiche Florentine
1 9-inch pie crust (I use this recipe), chilled
2 Tbsp unsalted butter
2 large leeks (white and light green parts only), chopped
1 (5-ounce) package baby spinach
1/2 cup heavy cream
1/2 cup milk
4 eggs
2 tsp cornstarch
1 tsp salt
1/2 tsp freshly ground black pepper
pinch of cayenne pepper
1/4 pound Swiss cheese, shredded (1 cup)
2 plum tomatoes, seeded and diced

On a floured surface, roll the chilled dough into a 12-inch round that's about 1/4 inch thick. Roll the dough up on a rolling pin and gently unroll it into a 9-inch pie pan. Gently press the dough into the pan and trim the overhang to 1/2 inch. Crimp the edges, and, using a fork, poke holes in the bottom of the crust. Put a piece of parchment paper in the crust and fill it with dried beans or pie weights. Put the pie pan on a large baking sheet and bake until the crust begins to brown around the edges, about 25 minutes. Remove the parchment and dried beans and set the crust aside to cool.

Meanwhile, in a large skillet set over medium heat, melt the butter. Add the leeks and sauté until they soften and begin to caramelize, 8-10 minutes. Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat and let cool.

In a large bowl, whisk together the cream, milk, eggs, cornstarch, salt, black pepper, and cayenne.

Scatter the leek and spinach mixture evenly over the bottom of the cooled crust. Top with the Swiss cheese and tomatoes, then pour the milk mixture over the top.

Bake until the center is set and the crust is golden brown, 35-40 minutes. Let cool on a wire rack. Serve warm or at room temperature. (Quiche will keep wrapped in fridge for 3 days, or in the freezer for up to 3 months). Serves 8.

source: recipe slightly adapted from Kitchen Confidence

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