Spinat-Tomaten-Quiche (spinach and tomato quiche)
Units
Temperature
Servings
Ingredients
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
Method
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.