Julia Childs Spinach Quiche Recipes

SPINACH QUICHE OR GRATIN - ADAPTED FROM JULIA CHILD

Steps:

• To partly bake the pastry shell: Bake in middle of oven at 400 degrees F. for 8-9 minutes.
• Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
• Saute onions briefly in butter; set aside.
• Beat together salt, eggs, nutmeg and pepper. Gradually stir in spinach mixture. Check seasoning.
• Pour into pastry shell. Sprinkle cheese on top. Place on baking sheet.
• Bake 25-30 minutes or until puffed and browned.

JULIA CHILD'S SPINACH QUICHE

Steps:

• Combine: flour, salt, sugar, butter, and vegetable shortening into a large bowl. Using the tips of your fingers, combine the the ingredients. The result should look like breadcrumbs.
• Blend: Slowly add the ice water to the mixture and form a dough ball. Divide the dough into two and shape it into a flattened circle. Wrap in cling wrap and place in the refrigerator to rest for a minimum of 2 hours or up to 3 days.
• Rolling: Place dough on a lightly floured surface and begin to roll it into a circle about 1/8 thick and two inches larger than your tart or pie pan. You will want to work quickly to keep the butter as cold as possible. Using your rolling pin, lift and place the dough into your tart or pie pan. Press the dough into place and then run your rolling pin over the top and remove excess dough. Using your thumbs, push the dough 1/8 of an inch above the edge of the pan. Take a dull knife and made a decorative edge. Then take a fork and prick the pastry all over, including the sides, at 1/2 inch intervals. Refrigerate if not baking right away.
• Partial Blind Bake: Preheat oven to 400f. Line the pastry with tin foil or parchment paper. Cover the edges of the pastry if possible. Fill the pastry with weights (dried beans, lentils, rice, or pastry weights). The goal here is to weigh down the pastry, so it does not rise. Bake for 8 - 9 minutes. Remove pastry from the oven and remove the weights. Make additional pricks into the dough with your fork and bake for 2 - 3 minutes more. When the shell starts to turn golden or shrink from the sides of the baking dish, remove it from the oven.
• Prep: Preheat the oven to 375f. Whisk together eggs, cream, a pinch of salt, a pinch of pepper, and a pinch of nutmeg. Set aside.
• Spinach: If you are using fresh spinach - Start a pot of boiling water. While your waiting, clean the spinach to ensure all dirt is removed and de-stem the spinach leaves. A handful at a time, place the spinach in the boiling water and cook for two minutes. Remove the spinach and run under cold water. Then, squeeze as much water out of the spinach as possible and cut the spinach into small pieces. Repeat until you have 1 1/4 cups of spinach. If you are using frozen spinach - Defrost the spinach just enough so that you can slice it by bearing it down with your knife. Melt an additional 1 1/2 tablespoons of butter in a saucepan or skillet. Stir in the spinach, cover, and cook for 1 - 2 minutes. Remove the cover and cook until all the water has evaporated, about 3 minutes.
• Shallots: Melt 2 tablespoons of butter in a skillet. Add diced shallots and cook until done, about 1 - 2 minutes.
• Combine and bake: Combine all the ingredients away from heat (shallots, spinach, and egg mixture). Pour into the pastry shell sprinkle the top with swiss cheese and dot with the remaining 1 tablespoon of butter. Bake at 375 for 25 - 30 minutes. You will know the quiche is done when you can insert a knife and it comes out clean.

QUICHE AUX EPINARDS (SPINACH QUICHE)

Steps:

• Preheat oven to 400 degrees and bake pastry shell for 9-10 minutes.
• Remove from oven and allow to cool.
• Reduce oven temperature to 375 degrees.
• Cook the shallots or onions for a moment in the butter.
• Add the spinach and stir over moderate heat for several minutes to evaporate all its water.
• Stir in salt, pepper and nutmeg and taste carefully for seasonings and set aside.
• Beat the eggs, cream and seasonings in a mixing bowl.
• Gradually stir in spinach mixture.
• Pour into partially baked pastry shell.
• Sprinkle with cheese and dot the top with butter.
• Bake at 375 degrees for 25 - 30 minutes.
• The quiche is done when a knife plunged into the center comes out clean. Serve immediately.
• Note: If adding bacon, press pieces into bottom of the pastry shell before filling.