Spinat-Tomaten-Quiche (spinach and tomato quiche)
A quiche with a shortcrust base blind-baked before filling, the spinach wilted and squeezed dry and the tomatoes salted and drained separately, since both vegetables release enough water on their own to turn the custard watery if added raw and wet. Layering the drained tomato slices on top rather than mixing them through is what keeps their colour and shape visible instead of disappearing into the custard.
Prep40 min
Cook55 min
Rest30 min
Servings4
Christoph's spinach and tomato quiche, both vegetables drained separately so the custard doesn't turn watery.
Ingredients
Written for a 24 cm round tin
Units
Temperature
Servings
Crust
- 220 g flour rounded
- 120 g cold butter, cubed rounded
- 3 g fine salt rounded
- 50 ml cold water rounded
Filling
- 300 g fresh spinach rounded
- 200 g tomatoes, sliced rounded
- 5 g fine salt, for salting the tomatoes rounded
- 3 eggs rounded
- 150 ml heavy cream rounded
- 100 g shredded cheese rounded
- 2 g grated nutmeg rounded
- to taste fine salt rounded
- to taste freshly ground black pepper rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Combine the flour, cold butter and salt, rubbing together with your fingertips until it resembles coarse crumbs. Add the cold water and bring together into a dough. Chill for 30 minutes.
- Preheat the oven to 200°C (fan). Roll the dough out and line a 24 cm tart tin, trimming the edges. Prick the base with a fork.
- Line with parchment and fill with baking weights. Blind bake for 15 minutes, then remove the weights and parchment and bake for a further 5 minutes, until lightly golden. Reduce the oven to 175°C.
- Wilt the spinach in a hot dry pan for 2 to 3 minutes. Drain and squeeze thoroughly dry, then chop roughly.
- Salt the tomato slices and let sit in a sieve for 10 minutes, then pat dry with paper towel.
- Whisk the eggs, cream, shredded cheese, nutmeg, salt and pepper together. Scatter the squeezed spinach over the base and pour the custard over. Arrange the tomato slices on top.
- Bake for 30 to 35 minutes, until the custard is fully set with just a slight wobble at the centre. Let cool for 10 minutes before slicing.
Notes
- Blind bake the crust before filling it. An unbaked base under a wet custard steams instead of crisping, and stays soggy and pale no matter how long the finished quiche bakes.
- Squeeze the spinach dry and salt the tomatoes separately. Both vegetables release a surprising amount of water on their own; skipping either step waters down the custard and can leave the quiche undercooked in the centre.
- Arrange the tomatoes on top rather than mixing them in. This keeps their colour and shape visible and prevents them from sinking and pooling their juice at the bottom.
- It keeps for 3 days in the fridge and reheats well in a moderate oven.
Ingredient substitutions
- Fresh spinach can be frozen, thawed and squeezed very dry.
- Cherry tomatoes, halved, can replace sliced regular tomatoes for a different look.
- A handful of chopped fresh basil stirred into the custard is a nice addition.
From Christoph Mayer