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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 1 hr 10 mins Servings: 8 spinach cheddar slab quiche
Ingredients Ingredient Checklist Unbleached all-purpose flour, for dusting 1 sheet (14 ounces) frozen all-butter puff pastry, such as Dufour, thawed 10 large eggs, plus 1 egg white 1/4 cup white sesame seeds 10 ounces frozen chopped spinach, thawed, drained, and squeezed dry 3 ounces cheddar, coarsely grated (1 cup) 1 1/4 cups heavy cream Kosher salt and freshly ground pepper
Cook’s Notes To get ahead, make the pastry shell up to a day in advance. After baking, let cool completely, gently wrap in parchment-lined foil, and store at room temperature. Variations For a tasty variation, use Gruyere or fontina instead of cheddar.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr 10 mins Servings: 8 spinach cheddar slab quiche
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr 10 mins Servings: 8
Recipe Summary
prep: 20 mins total: 1 hr 10 mins
Servings: 8
prep: 20 mins
total: 1 hr 10 mins
prep:
20 mins
total:
1 hr 10 mins
Servings: 8
8
spinach cheddar slab quiche
spinach cheddar slab quiche
Ingredients
Ingredients
- Unbleached all-purpose flour, for dusting 1 sheet (14 ounces) frozen all-butter puff pastry, such as Dufour, thawed 10 large eggs, plus 1 egg white 1/4 cup white sesame seeds 10 ounces frozen chopped spinach, thawed, drained, and squeezed dry 3 ounces cheddar, coarsely grated (1 cup) 1 1/4 cups heavy cream Kosher salt and freshly ground pepper
Directions
Preheat oven to 400 degrees. On a floured surface, roll out dough to a 12-by-16-inch rectangle; prick all over with a fork. Whisk egg white with 1/2 teaspoon water; brush over dough. Sprinkle evenly with sesame seeds. Roll dough onto rolling pin; unroll onto a 9-by-13-inch rimmed baking sheet or shallow baking dish. Line with parchment; fill with pie weights or dry beans. Bake 20 minutes. Remove weights and parchment (if it sticks, bake a few more minutes); continue baking until golden and set on bottom, 8 to 10 minutes more (if browning too quickly, tent edges with foil). Immediately prick bottom where puffed excessively to flatten. Let cool 10 minutes.
Scatter spinach and cheese evenly over pastry. In a large bowl, whisk together eggs, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Pour evenly over spinach and cheese. Bake until quiche is set and puffed slightly, 18 to 22 minutes (if browning too quickly, tent with foil). Let cool on a wire rack; serve warm or at room temperature.
Cook’s Notes To get ahead, make the pastry shell up to a day in advance. After baking, let cool completely, gently wrap in parchment-lined foil, and store at room temperature.
Variations For a tasty variation, use Gruyere or fontina instead of cheddar.
Cook’s Notes
To get ahead, make the pastry shell up to a day in advance. After baking, let cool completely, gently wrap in parchment-lined foil, and store at room temperature.
Variations
For a tasty variation, use Gruyere or fontina instead of cheddar.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
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All Reviews for Spinach-and-Cheddar Slab Quiche
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spinach-and-Cheddar Slab Quiche
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
