Quiche Aux Epinards Recipe

Prepare dough

In a bowl or food processor, combine 1.25 cups all-purpose flour and 0.25 tsp salt. Add 0.5 cup cold cubed unsalted butter and cut/blend until mixture resembles coarse crumbs with pea-sized pieces.

Sprinkle 2 tablespoons ice water over the mixture, tossing gently until dough just comes together. Add up to 1 more tablespoon if needed; avoid overworking.

Form dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours).

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to fit a 9-inch (23 cm) tart/quiche pan with removable bottom. Gently transfer and trim excess, crimping edges as desired. Chill crust in freezer 10 minutes while prepping filling.

Line crust with parchment and pie weights (or dried beans). Blind-bake for 12 minutes, remove weights and parchment, then bake 5–6 more minutes until lightly golden. Reduce oven to 350°F (175°C) when quiche goes in.

Cook bacon

In a medium skillet over medium heat, add diced bacon (4 slices). Cook until crisp, about 6–8 minutes. Transfer bacon to paper towels to drain, leaving about 1 tablespoon bacon fat in the skillet; discard excess fat or reserve.

Sauté vegetables

Add 1 tablespoon unsalted butter to the skillet with the remaining bacon fat over medium heat. Add 2 finely chopped shallots and 0.5 cup diced red bell pepper. Sauté until softened and translucent, about 4–5 minutes.

Add 6 cups packed fresh spinach to the skillet in batches, stirring until wilted between additions (2–3 minutes total). If the skillet is very wet, cook a little longer to evaporate excess liquid so filling won't be watery. Season lightly with a pinch of salt and a few grinds of pepper.

Remove skillet from heat, stir in cooked bacon and 1 cup grated Swiss cheese. Spread mixture evenly into the pre-baked crust.

Make custard

In a mixing bowl, whisk together 4 large eggs, 3 tablespoons whole milk, and 0.75 cup heavy cream until smooth. Stir in 0.75 teaspoon salt, 0.5 teaspoon freshly ground black pepper, and 1/8 teaspoon ground nutmeg.

Pour the custard evenly over the spinach-cheese-bacon layer in the crust. Gently tap the pan on the counter to release air bubbles and help custard settle around the filling.

Bake at 350°F (175°C) for 30–35 minutes, or until the center is set but still slightly wobbly (internal temperature ~165°F / 74°C). If the crust edges brown too quickly, tent with foil.

Remove quiche from oven and let rest on a rack for 10–15 minutes before slicing. This helps the custard finish setting.

Dress and toss salad

While quiche bakes or rests, make a simple vinaigrette: whisk 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 0.5 teaspoon Dijon mustard, 0.25 teaspoon salt, and 0.25 teaspoon black pepper until emulsified.

In a bowl, toss 4 cups mixed salad greens with the vinaigrette just before serving. Adjust seasoning to taste.