SPINACH AND GOAT CHEESE QUICHE
Photography by Angie Norwood Browne
pie dough (savory)
(this makes twice as much as you need – the second half can be saved in the freezer for a couple months).
Combine in a food processor:
o 2 ½ cups all-purpose flour
o 1 tspn salt
Pulse to mix. Add:
o 1 cup (2 sticks) unsalted butter cut into ½ inch cubes (best if frozen or VERY cold)
pulse 6-8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add:
o 1 Tbsp white vinegar
Pulse once or twice to mix.
Add one tablespoon at a time:
o 5-7 Tbsps ice water
Pulse after each tablespoon just until mixture comes together. Too much water makes the dough tough, and mixing too much melts the butter and will keep it from being flakey.
Remove dough from the food processor and put on a clean surface. Shape the dough into two discs. Cover with plastic wrap and refrigerate at least 1 hour.
Remove dough from fridge and roll on a floured surface, and place in 8 or 9” spring-form pan.
filling and quiche
Whisk together these ingredients until combined:
o 9 eggs
o 2 cups milk
o ½ tspn white pepper
o ¼ tspn nutmeg
o ½ tspn ground garlic powder
o 3-4 cups baby spinach
o 1 cup (8 oz) soft goat cheese
After laying the crust in a 8-9” spring form pan, layer the following into the crust:
o 3-4 cups washed baby spinach
o 8 oz (1 cup) soft goat cheese
(lightly layer ingredients: a little spinach, a little cheese, a little spinach, a little cheese… etc. until pan is full.)
Pour egg mixture over the top of the spinach and goat cheese. It should all fit, just pour slowly
bake quiche in middle rack of oven at 350 deg F for 30-45 min, or until internal temp reaches 165 deg F
Food Styling by Emily Browne