This super cheesy spinach quiche is baked in my favorite homemade pie crust. I use a grandma-approved crust that uses BOILING WATER and Crisco and it produces a flaky tender crust every time. We absolutely love quiche and often have a 3-4 different kinds for breakfast or dinner. I love quiche so have made this several times and shared it with co-workers (my husband won’t eat spinach unless I disguise it).
I’m glad you persevered – that quiche looks absolutely epic, and you’ve given me the confidence to try a version of my own. At this point, set the crust in the freezer for about 10-15 minutes to get it really chilled, which will make for a flakier crust. About the hinge open — So, the part of this story that I didn’t get to (because this was already the longest post, ever) is that I actually conquered this style of crust over a year ago for a recipe for my cookbook.
Add 1 to 2 tablespoons chopped fresh herbs to the onion quiche recipe above to give it freshness and verve. So logically, building a quiche based on this principle will result in something akin to the Mona Lisa of brunch. This veggie kugel” crust is all those things: great for vegetarian lunch, it’s healthful, packed with tons of veggies and it’s a super satisfying breakfast.
My personal favourite is spinach and fetta with a bit of nutmeg sprinkled into the custard. And although the quiche has gone international, charming its way into North American and British culture, the French are the ones who innovated and then perfected the recipe, particularly the rich, buttery dough called pâte brisée.
The first time, I’ve tried to make it using a store bought pie crust-I liked the cheesey-spinach part, but the crust was too dry and hard to slice without turning it into crumbles. Puff pastry from the shop is a great shortcut to making quiche and the crisp, buttery pastry is an ideal match for the eggy filling.