**Please note that Dana made the quiche in a 12-inch quiche pan, while the original recipe called for a 9-inch pan.
Spinach Quiche
Recipe from Smitten Kitchen, adapted from Bon Appetit, October 1991
Dough Recipe (Pate Brisee):
From Martha Stewart
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water
Directions:
1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
2. Turn the dough out onto a floured work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using. Can be refrigerated overnight.
For the Quiche:
Ingredients:
1 3-ounce package cream cheese, room temperature
1/3 cup half and half
3 eggs
1 10-ounce package frozen chopped spinach, thawed and well drained
1/2 cup grated cheddar
1/4 cup shredded Parmesan
4 to 6 green onions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Evenly press one round of the dough into a quiche pan or similar low metal or glass baking dish. Pour filling mixture into unbaked crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool at least 10 minutes before serving. Can be served at room temperature.