Spinach Gruyere Cheese Quiche With A Hash Brown Crust Recipe 375 Recipes

SPINACH & GRUYERE CHEESE QUICHE WITH A HASH BROWN CRUST RECIPE - (3.7/5)

Steps:

• CRUST: Add a little olive oil to the bottom of a spring form pan and line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside Combine the hash browns, melted butter, egg and spices in a bowl and put them in the pan pushing them up the sides Cook in a preheated oven at 400°F for 20 to 25 minutes or until the hash browns start to crisp up QUICHE: In a small pan, over low/medium heat, add a Tablespoon of oil and sauté the onions, pepper and garlic for 8 to 10 minutes or until soft and translucent. Add the spinach and cook another few minutes over low heat until wilted. Set aside to cool In a bowl, combine the eggs, egg whites, milk, cheese and bacon. Add the cooled onions and stir to combine. Season with salt and pepper and pour into the hash brown crust pan Reduce the heat to 350°F and bake for 45 minutes.

SPINACH QUICHE

Steps:

• Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. (Keep an eye on it...if it puffs up while cooking, gently prick it with a fork so it will deflate.) Don't worry if the crust cracks while baking; see my note below on how to fix it before proceeding. Set aside and turn oven down to 325°F.
• Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
• In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
• Place the cooked pie crust on a baking sheet (this makes it easy to move in and out of oven). Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture over top.
• Bake at 325°F degrees for 50 to 55 minutes until the custard is set and top is lightly golden. Serve hot or warm.
• Note: I usually defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. I then gather the spinach into a ball and squeeze it dry. It takes a few minutes of squeezing and re-squeezing to get all the water out. Be patient...you need the spinach completely dry, otherwise your quiche will be watery.
• Note: Don't panic if your crust cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.
• Make ahead: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and bake in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
• Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

SPINACH QUICHE WITH SHREDDED HASH BROWN CRUST

Steps:

• Preheat the oven to 350 Farenheit. While the oven is heating,.
• Make the spinach filling.
• Trim and carefully wash the spinach to remove all dirt and spin dry in a salad spinner before chopping. In a skillet over medium high heat the olive oil and add the garlic, onion and ginger. When the oil is perfumed, about 30 seconds, add the chopped spinach, nutmeg, salt and pepper. Stir well to coat spinach with oil and prevent the aromatics from sticking to bottom of pan. Cover and steam until the spinach is cooked down, about 4 minutes, stirring frequently. Remove the lid and lower heat. Let the liquid evaporate, stirring to prevent burning. Turn out into a bowl and set aside.
• Make the Crust.
• Shred the carrot. In a saucepan on low heat just melt the butter or ghee. In a small bowl whisk the egg with the salt and mix in the butter/ghee. In a bowl combine the carrot and pototoes and mix thoroughly. Add the egg mixture. Toss and stir until the vegetables are evenly coated. Press the potato/carrot mixture into the bottom and sides of an 8 inch lightly oiled springform pan. Cover the edge of the crust with foil to prevent burning. Bake on a cookie sheet at 350°F For 15 minutes.
• Make the Custard.
• While the crust is cooking, in a mortar and pestle grind the mastic with the 1/4 tsp salt. Lightly whisk the eggs and combine with the half and half and salt/mastic mixture. Whisk until smooth.
• Assemble the Quiche.
• Line the bottom of the hot crust with the spinach. Pour the custard over all. Garnish top with 1 tbsp of finley chopped onion greens. Place in the oven on a cookie sheet. Bake at 350°F for 50 minutes, or until a knife inserted in the center comes out clean.
• Run a knife around the outside to loosen; remove sides of springform pan.
• Cut in wedges. Serve hot or cold.

SPINACH AND GRUYERE QUICHES

Steps:

• Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
• Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.
• In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.
• Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.

HASH BROWN QUICHE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
• In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
• Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

SPINACH AND GRUYERE QUICHE

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
• Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
• Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
• Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
• Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
• Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill. Press spinach into custard(s), leaving some poking out from top.
• Sprinkle with Gruyere. Bake 10 minutes at 375 degrees, then about 1 hour at 325 degrees. Let cool about 1 hour before serving.