Mini Deep Dish Quiche with Spinach and Gruyere
What a cute Quiche you have!
It’s Spring Break week here for the kids and to me that means the end to the long cold winter is almost tangible. Spring is the most amazing season to me as you start to watch everything awaken and come to life. Everyone just has a little extra wiggle in their walk, that boost of energy that a little Vitamin D gives us from the sun! So brunch this week reflects that in our vitamin rich spinach, egg and bright green colourful Quiche.
I have these really cool mini springform pans and I though it would be fun to create singles for everyone rather than a large tradition style dish. I sort of have an addiction for all things mini. Not sure why but they make even an old recipe seem unique.
I made each of the quiches the same but you could definitely customize each one to the tastes of your guests or family. I’m not sure about your family dynamic but I can’t get my kids to agree on anything so this is a great option for my household. Pretty much anything goes with quiche, it’s the perfect clean out the fridge dump-all recipe to me.
I chose this simple combination because it’s rich and creamy and I love the vibrant green colour. It’s green and with that I feel the hope of spring colours!
Happy Sunday Cravings!
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks chilled unsalted butter, cut into pieces
- 1 tablespoon butter
- 3 shallots, minced
- 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
- Coarse salt and ground pepper
- 8 ounces Gruyere cheese, grated (about 2 cups)
- 8 large organic eggs
- 3 cups half-and-half
- 1/8 teaspoon ground nutmeg
- 4 mini springform pans or 2 9 inch pie plates
- To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; freeze for 2-3 hours.
- Once disks are mostly frozen. Using a cheese grater; grate half of each disk into each of your small springform pans. Once each pan has rated dough, using your fingers press the dough evenly on the bottom or sides; covering the pan fully and evenly. If using 9 inch pie plates, grate 1 disk per plate and press evenly.
- Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
- Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.
- In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.
- Arrange baking sheets on racks, and bake until center of each quiche is just set, 30 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 5 minutes before serving