Spinach quiche with duxelles

 

This recipe uses about 1/4 cup of duxelles for a punch of umami. The flavor of the duxelles blend oh so lovely with the egg custard of the quiche.

NOTES

1. Here's the recipe for the pie crust that we use, though for a crust that is easier to roll out and has less fat content, swap out half of the butter and lard for softened cream cheese. 

2. The frozen spinach can be thawed and squeezed of its moisture a day ahead of time. Be sure it is thoroughly squeezed to remove as much moisture as possible.

3. This recipe is based on the one from Once Upon A Chef, but with modifications based on our asparagus quiche recipe, which doesn't call for a parbaked crust.

4. Since the duxelles have shallots, we leave those out of the original recipe. 

5. Avoid using a deep pie plate. This quiche is plenty rich and won't rise too high.

6. In 2022 we increased the final baking temperature from 325 to 375. See how it goes: at 325, the time had to be increased to 1-1/4 hours and the crust’s bottom took on a lot of moisture.

INGREDIENTS

a 9" pie crust, frozen or homemade (see Notes)

5 large eggs

1-1/2 cups heavy cream

1-2 tsp Worcestershire sauce

pinch of freshly ground nutmeg 

1/4 cup duxelles, enough to cover bottom of pie crust in a thin layer

3/4 tsp salt

choice of peppers:  1/8 tsp cayenne, 1/8 tsp extra-fine black pepper, or up to 1/4 tsp freshly ground pepper

4 oz finely grated Gruyere (about 1 packed cup)

1 10-oz pkg frozen spinach

PREPARATION

1. If needed, prepare your pie crust dough. Blind bake the crust in a 400 degree oven--or pierce it multiple times with a fork on the bottom and sides -- about 10-15 minutes on the middle rack until center of crust is golden. 

• NOTE: If the crust starts to puff while baking, puncture it to deflate the crust.
• Also, if you need to repair tears in the crust, there are a few ways to do it.
  

2. While the oven is preheating and the pie crust is baking, if you haven't already thawed and wrung dry the spinach, do this now. Spinach must be thawed completely before wringing out moisture.

3. Remove baked pie crust, set aside, reduce oven to 375, and place rimmed cookie sheet on the middle rack.

4. In a medium bowl, whisk eggs, cream, Worcestershire, salt, cayenne, and nutmeg until combined.

5. Using the back of a spoon or a spatula, spread the slightly cooled pie crust's bottom with the duxelles.

6. Sprinkle the gruyere over the bottom of the crust.

7. Scatter the prepared spinach in an even layer over the cheese, breaking up clumps as best you can.

8. Pour the egg-and-cream mixture over everything.

9. Bake at 375 for 50-55 minutes until the custard is fully set and, ideally, slightly brown or golden. (See Notes)

10. Serve hot or warm; or plan to freeze it.

11. To reheat, wrap in foil (thaw if needed) and reheat in 300 degree oven for 35-40 mins. 

NUTRITION INFO