Spinach Rosemary Tomato Quiche




The very first thing I really LOVED to bake was a homemade spinach, tomato, Swiss cheese quiche. Besides the fact that I immediately fell in love with cooking as a child, and experimenting in the kitchen, my mom devoting her time towards truly TEACHING me to bake this quiche elicits warm and fuzzy memories. I will always love a good quiche, Mom.

 

This is a classic vegetarian quiche recipe, made with spinach and tomatoes and fresh rosemary. It’s quite elegant and decant, topped with Tête de Moines Rosettes (so gorgeous).

 

Bake and enjoy at any time and at all times!
Psst…the secret is really in the homemade crust!




Spinach Rosemary Tomato Quiche 

Crust:
8 Tbs. ice-cold butter, cubed into 1″ pieces
2 1/4 cups all-purpose flour

1 Tbs. apple cider vinegar
3-4 Tbs. ice cold water

1 large egg

 

Filling:
2 Tbs. butter
1 small shallot, minced
4 oz. frozen spinach, thawed
1 Tbs. fresh rosemary, minced
kosher salt and pepper

4 oz. sour cream
3 large eggs

6 oz. Alpine blend cheese, roughly grated or “thick cut” (gruyere, Swiss, etc.)



Topping:
6 oz. Tête de Moine Rosettes
1 cup cherry tomatoes, sliced in half
freshly ground pepper

 

Preheat the oven to 425 degrees.

 

Combine the flour, butter, egg, and vinegar, in a food processor. Pulse until crumbly. Drizzle in the ice water and pulse again until a bit doughier and still slightly beady.


Transfer to parchment paper and form into a large disc.


Roll between two sheets of parchment into a 9-10″ crust. (This is enough for one THICK pie crust, one pie crust + extra décor to garnish, or one regular pie crust + one mini).


Transfer the crust to a pie plate, fluting the edges.

 

In a large pan, sauté the shallot in the butter, until translucent. Add the spinach, rosemary, salt, and pepper, cooking until well done.

 

Transfer to a large bowl and whisk in the sour cream, eggs, and shredded cheese.

 

Fill the prepared pie crust with the mixture and bake for 35-40 minutes, until the crust is golden brown.

 

Remove from the oven and cool for 20 minutes, before topping with the Rosettes and fresh tomatoes.

 

Cool for another few hours to set before slicing and serving.

 

 

 

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