← Back to Search Results
baking American, European, French
Spinach Quiche Recipe-18260

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 1
 

Recipe

Most quiches call for crusts filled with processed flours and loads of butter. But this delicious and hearty whole wheat crust doesn’t leave you missing the traditional version at all. And you won’t have to mess around with pie weights or bags of dried beans as you often have to with the butter and white flour versions.

Yield: Makes one 9-inch quiche, serving 6 to 8

Ingredients

For the Crust:

  • 2 cups whole wheat flour
  • ½ teaspoon salt
  • ¼ cup olive oil
  • ½ cup ice water

For the Filling:

  • ¼ cup canola oil
  • 1 large onion, finely chopped
  • 4 ounces speck, finely chopped (optional)
  • 10 ounces frozen spinach, thawed
  • Salt and freshly ground black pepper
  • 8 large eggs
  • 1 ounce Parmesan or pecorino cheese, grated (about ¼ cup), plus more for garnish
  • 1/8 teaspoon freshly grated nutmeg

Directions

Preheat the oven to 350°F.

To make the crust, stir the flour, salt, and olive oil together in a large mixing bowl. Gradually mix in the ice water, until the mixture starts to pull together to form a loose ball. Trickle in a little more ice water if necessary, Use your hands to pat the mixture into a firm ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

To make the filling, heat the canola oil in a large skillet over medium-high heat. Add the onion and cook, partially covered, stirring often, until softened and translucent, about 7 minutes. Add the speck and spinach and cook for 5 minutes longer. Season with salt and pepper to taste. Set aside to cool.

Break the eggs into a large mixing bowl and beat well. Stir in the cheese, nutmeg, ½ teaspoon salt, and ½ teaspoon pepper. Stir in the cooled spinach mixture.

Unwrap the chilled ball of dough and place on a clean, well-floured work surface. Use a rolling pin to roll out the dough into a disk about ¼ inch thick and 9 or 10 inches in diameter. Press the dough into a 9-inch Pyrex pie plate. Use a small fork to make a bunch of shallow dents in the bottom of the crust.

Bake the crust for 15 minutes; then remove it from the oven, pour in the egg and spinach mixture, and bake for about 35 minutes longer, until the center is firm to the touch and the top has browned lightly. Allow to cool for at least 10 minutes before serving so the quiche holds together when sliced. Before serving, garnish with more freshly grated cheese if you like.


© 2010 Dave Lieberman and Anahad O?Connor

Note from Cookstr's Editors

Nutritional information is based on 8 servings, 1/8 teaspoon of added salt per serving, but does not include optional Speck or additional Parmesan cheese for garnish.

 

Nutritional Information

Nutrients per serving (% daily value)

326kcal (16%)
589mg (25%)
26g
5g
20g (31%)
0g
4g (19%)
12g
4g
215mg (72%)
2g
13g
77mg
343mg
286mcg RAE (10%)
3mg (6%)
127mg (13%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • SlyBrandy

    03.28.13 Flag comment

    It would have been great if a note had been added describing Speck and/or substitutes. Yes I googled it and learned about it and decided a really good thick smokey bacon will substitute just fine.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

desserts-4-today Desserts 4 Today
by Abby Dodge
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
food-to-live-by Food to Live By
by Myra Goodman
mexican-everyday Mexican Everyday
by Rick Bayless
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
lucid-food Lucid Food
by Louisa Shafia
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?