A good quiche recipe is great to have in your
repertoire, because, to others, it seems a little fancier than it really is.
Once you get the crust down (which is simple here), the options for fillings
are endless, from ham and fontina to sun-dried tomatoes and goat cheese. Here,
smoked salmon and spinach rule in this lovely recipe by Emily Vikre of the
beautiful blog, Five and Spice. The tagline for Emily's blog is “Fitting Real
Food Into Real Life,” and many of her recipes are guided by a no-nonsense,
relatively laid-back approach to food. If you’re just starting out in the
kitchen, check out Emily’s Back to Basics post on stocking the pantry and learning about
spices. For now, stock up on butter, flour and a little salmon, and this could
be on the table in no time.
6 tablespoon good butter (European-style cultured butter will
give you the best results), cold, cut into pieces
1 egg, lightly beaten
About 2 tablespoons ice-cold water
About 4 ounces hot smoked salmon, crumbled into flaky chunks
1 tablespoon olive oil
1 large shallot, diced
3 ounces baby spinach
4 large whole eggs plus 2 large egg yolks
1/2 teaspoon salt plus freshly ground black pepper
3/4 cup heavy cream
1 cup whole milk
1. In a small
mixing bowl, stir together the flour and salt. Working quickly, rub the
butter into the flour with your fingers until you have a mixture with pea-sized
butter lumps. Make a well and add in the egg and water. Stir
together until it forms a messy dough in a bunch of clumps, adding a tiny bit
more water if it seems way too dry. Scoop the clumps together and press
it into a ball. Flatten into a thick disk, wrap with plastic wrap and
refrigerate for at least 45 minutes.
2. On a lightly
floured surface, roll the chilled dough out into a circle about 1 inch larger
in diameter than your tart pan. Gently transfer the crust to the tart pan
and press it in. Fold any overhanging edges back inward and press them
into the crust, reinforcing it and making it thicker. We’re going for a
solid crust here, not some eggshell-thin delicate little number. Put the
tart shell back into the fridge for 30 minutes.
3. Preheat your
oven to 350 degrees. Prick the tart shell all over with a fork, then line it with
foil or parchment paper (cover the sides and edges too) and fill the bottom
with beans or other weights to keep it from rising. Place it on a rimmed
baking sheet to prevent drips, and bake in the oven for 30 minutes until
lightly golden. Remove from the oven and peel off the foil lining and weights.
While the crust is cooking, make the filling:
1. In a medium skillet,
heat the olive oil over medium high heat until it shimmers. Stir in the
shallot and cook until it starts to lightly brown. Then, stir in the
spinach and a pinch of salt, and cook just until the spinach is nicely wilted. Remove from the heat.
2. In a mixing
bowl, whisk together the eggs, egg yolks, 1/2 teaspoon salt, a couple grindings of
black pepper, the cream, milk and nutmeg.
3. Place the
quiche crust back on a rimmed baking sheet. Spread the spinach mixture into the prepared crust. Sprinkle the crumbled
salmon evenly over this. Then, gently pour the egg mixture over the top
until the quiche is filled. Carefully transfer the quiche into the oven,
which should still be at 350F. Bake for about 45 minutes, until the
quiche is puffed and the center is set.
4. Cool on a wire
rack for at least 15 minutes, or longer, before serving. Serve warm or at
room temperature accompanied by a light green salad.