Lorraine is considered birthplace of the quiche. There, quiche is always made in a special round shallow fluted pie plate, and always with a thin, almost flaky crust. This mastery of French quiche-making from Mastering the Art of French Cooking, vol. 1, by Julia Child, Louisette Bertholle, and Simone Beck (Knopf, 1961).
Quiche is trending again…rustic or sprite versions.
Fabulous for brunch or special luncheons
The Menu Shoppe has it covered…classic finds for modern menus.
Spinach Red Pepper and Feta Quiche
2 cups packed fresh spinach leaves, trimmed and washed thoroughly
2 large eggs
1/3 cup heavy cream or milk
1/3 cup crumbled feta cheese
1/3 cup sliced red bell pepper
1/3 cup plus 3 tablespoons all-purpose flour
3 tablespoons cold unsalted butter
1 tablespoon cold vegetable shortening
1 1/2 tablespoons ice water plus additional if necessary
Preheat oven to 425°F. In a bowl with a pastry blender or in a small food processor blend together flour, butter, shortening, and a pinch of salt until the mixture
resembles meal. Add water and toss until blended, adding additional water if necessary to form a dough. Pat dough onto bottom and a half-inch up the sides of a 7 1/2-inch tart pan with removable fluted rim–or a 9-inch pie plate. Bake shell until set and pale golden, about 7 minutes. While shell is baking, in a large skillet sauté bell pepper in oil over moderately high heat, stirring, 1 minute. Add spinach and sauté, stirring, until wilted and tender, about 1 minute. Remove skillet from heat and season spinach mixture with salt and pepper. In a small bowl whisk together eggs and cream. Sprinkle feta over bottom of shell and arrange spinach mixture on top. Pour cream mixture over spinach and bake quiche on a baking sheet in middle of oven 15 minutes. Reduce temperature to 350°F. and bake until set, about 10 minutes.
Spinach Puff Pastry Quiche
1 3-ounce package cream cheese, room temperature
1/3 cup half and half
1 10-ounce package frozen chopped spinach, thawed drained
1/2 cup grated cheddar
1/4 cup grated Parmesan
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 425°F. Roll puff pastry to 11-inch square. Transfer to 9-inch diameter glass pie plate. Trim edges. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients.
Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.
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