Spinach Quiche

My first spinach potato quiche recipe was posted more than 8 years ago. After these years of using raw spinach and pie crust, I have decided to make some changes to the steps. The pie crust was baked briefly, and the spinach was blanched and have the juice extracted out partially. And I got a crispier crust and more spinach this time 😍

The quiche was also baked with less oil by using low-fat milk, and have the onions baked to fragrant without any oil being added. However, for the pie crust, French butter was being used without any substitution to get a better crust flavour. Low-sodium salt was used for a healthier version 🧂 

The brown cheesy crust was the best flavoured part of the quiche. Satisfied 😋

Pie Crust

Ingredients

140g plain flour

20g superfine wholegrain flour/plain flour

90g cold unsalted butter

3g low-sodium salt

5g raw sugar

35g cold water, to be added gradually

Directions

1. Place all the ingredients in a mixing bowl before chilling in the fridge for about 15 minutes.

 

2. Mix all the ingredients in the mixing bowl except the cold water. Use a dough cutter to cut the butter into smaller crumbs till it resembles bread crumbs.

You can also use a food processor to do this step faster. But I prefer hand workout 😆

3. Gradually add cold water to the crumbs, and combine it into a soft dough. 

Avoid adding the cold water in one go!

When the crumbs become more lumpy

use hands to compress them into a single dough. Add cold water as necessary to bind all the loose crumbs into one.

4. Divide the dough into 4 portions, roll into balls, and keep in the fridge for 15 to 20 minutes.

5. Flatten the dough ball between 2 plastic sheets, into a thin dough just slightly bigger than the 5” pie pan

Shape the dough to sit in the pan.

Poke a series of holes at the base of the dough.

Bake at 180℃ for 10 minutes. Remove from oven.

 

Spinach Filling

Ingredients in room temperature  

60g onion, julienned 

112g  blanched spinach, squeeze dry partially 

7g chopped garlic 

Dash of black pepper powder

3 eggs (about 55g each)

75g low-fat milk

Some seasoning powder, eg Knorr Hao Chi

Directions

1. Seal julienned onion in a parchment paper pouch and bake at 150℃ for 15 minutes, or till softened. Set aside.

2. Blanch about 200g of spinach in boiling water added with salt and oil, till softened. Squeeze out excess liquid and cut into short lengths. Set aside.

3. Mix eggs, milk, seasoning powder together in a beaker.

Topping 
35g pizza cheese topping 

Assembling the quiche 

Get all ingredients ready 👇

1. Add softened onion and spinach to the 4 baked pie crust. 

2. Sprinkle chopped garlic, black pepper powder over, then pour the egg mixture over till reaching almost the brim of the pie crust.

3. Sprinkle grated pizza cheese over the top.

4. Bake in a preheated oven at 200℃ for 12 minutes, reduce the temperature to 180℃ and bake for 2 minutes, turn off the oven and continue to bake for 5 minutes, or till the quiches are cooked through.

5. Serve hot 🥧😋