This is a game-changer for quiche. It might not be as easy as the typical “portable” quiche is, but believe me, it is worth every moment of preparation when you take that first bite. Breakfast, lunch, dinner (and for me sometimes driving down the road), this quiche is the motherload of all things decadent. Trust the process and enjoy!
Deb Style Decadent Spinach Quiche
5 large eggs (let them sit out to become room temperature)
1 package of frozen chopped spinach in cream sauce (I use Bird’s Eye lightly sauced creamed spinach because it seems to have the fewest chemicals. I tried using plain chopped spinach but I found it impossible to get the excess water out). Let the package sit out with the eggs to thaw out
1 pint heavy cream (I just use store brand). Leave in fridge until ready to prepare.
One roll of Pillsbury refrigerated dough. (I have tried different brands, types, including scratch. I like the texture and consistency of this best). Leave in fridge until ready to prepare.
1 tub of grated (not shaved) three-cheese combination Parmesan, Romano, Asiago. Leave in fridge until ready to prepare.
Preheat the oven to 400 degrees
Separate white from yolk of one egg. Put aside for wash of pastry, later step
-put yolk of separated egg and other 4 eggs into a large bowl. Beat with a fork or whisk, your preference, until well blended. Do not need to get a good froth on.
Ok, this is the goofy part discovered by trial and error:
Measure and pour 1 & 1/3 cup of heavy cream into a largish sauce pan.
Heat on medium to med high until top begins to foam/gather tiny bubbles. Do not boil. You are scalding the cream.
Ever so, ever so slowly pour the scalded cream into the eggs, stirring constantly. You want to go slowly with this part as you’re tempering the eggs, not cooking them. Keep the eggs moving but not like your scrambling the eggs. Just keep moving to dissipate the heat. You want a large bowl to help dissipate the heat from the scalded cream.
Once you have blended in all the scalded cream slowly add in the cream left in the container. Keep stirring during both steps.
Once all blended you can leave to the side while you do the rest of the prep.
Grab the roll of pastry and tub of grated cheese out of the fridge.
Cut open the spinach and put it into a microwavable bowl. If there are still frozen bits put the bowl in the microwave and heat it up. Again, this is goofy but discovered by trial and error. You want to heat gently in bursts, stirring in between. You only want to thaw, not cook or over heat. Once the spinach/cream mixture is well blended stir into egg/cream mixture. Just gently stir it in until blended. No need to beat.
Stir in 1/2 the grated cheese in the container. The other half will keep well in your fridge until you’re ready to make another quiche.
Unroll the pastry (it handles better if it’s warmed up a little from fridge temp, but you don’t want it too warm. Again, goofy but learned) across the top of pie plate. I use a Pyrex glass pie plate because it’s deep enough to hold all of the mixture as described, and gives me the most consistent results.
Press the dough firmly into bottom and up sides. If there is excess, trim to edge of pie plate. Double check you have pressed down well. The glass is good for being able to see if there are areas where the pastry is not pressed down.
Get the egg white you put aside and brush generously across bottom, sides and across the top edge of the pastry. Discard, or give to the pets, the left over egg white.
Flute the top, if you want. I like it to look pretty.
Give the egg mixture one more stir and pour into the pastry lined pie plate.
Put in the oven on center rack. Set bake timer for 1 hour.
This is important: After 10 minutes reduce heat to 350 degrees. Don’t open the door. Trust the process.
When the hour baking is done turn off the oven heat, open the door to the first stop, and let the quiche sit where it is in the oven for 4-5 min. If the pastry looks deep brown, just let rest there 4 min. The top will be puffed up and rounded. That roundness will collapse during this initial cooling phase.
Take out and let cool on a wire rack for at least 45 minutes, preferably an hour, before cutting.
I know it sounds like a crazy recipe, but over the years I’ve found this to be a reproducible process for a successful, silky quiche with the right texture.