Spinach quiche with pine nuts and parmesan
Spinach with cream, eggs and parmesan in a tender, buttery crust, topped with pine nuts for a Mediterranean accent — this quiche is wonderful either as a lunch dish or as a starter for a larger meal. The big question is: how much spinach? Your aim is to arrive at about 2 cups of cooked chopped spinach. You may use either fresh or frozen, and the amount you need to buy will vary according to your choice. See instructions below.
The pie shell is a pâte brisée. You will need a 9-inch (23 cm) quiche pan or pie pan.
1 pâte brisée
2 cups (350 g.) cooked chopped spinach (see below)
1/2 cup (100 ml) crème fraîche or heavy cream
3/4 tsp. sea salt or table salt
freshly ground black pepper
1 cup freshly grated parmesan, loosely packed
2 tbsp. pine nuts
Start by making the pie shell. Click here for the recipe for pâte brisée. While the pie shell is chilling in the fridge, make the filling.
If using frozen spinach, you will need about 1 pound (500 g.). Heat 1/4 cup water to boiling in a medium-sized saucepan. Add 1/2 tsp. sea salt or table salt and the spinach, and simmer until just tender.
If using fresh spinach, you will need about 2 pounds (1 kilo). Remove the stems and rinse. Heat 1/4 cup water to boiling in a very large pot. Add 1/2 tsp. sea salt or table salt and the spinach, and simmer until just tender.
In either case, drain the cooked spinach very thoroughly through a sieve over the sink, using the back of a spoon to press out the water. If the spinach is not already chopped, place it on a cutting board and chop through it with a sharp knife several times.
Preheat the oven to gas mark 6 (350 F, 180 C).
In a large bowl, combine the cream with the eggs and whisk until well blended. Add 1/4 tsp. salt, grind in some black pepper and whisk again.
Add the spinach and stir.
Grate the parmesan and add to the bowl. Stir well.
Spoon the filling into the chilled pie crust. Top with the pine nuts.
Place in the oven and bake for about 40 minutes, or until the crust is golden brown and the quiche is firm in the center.
The quiche may be served piping hot straight out of the oven, or it may be prepared in advance and reheated just before serving. Serves 3-4 as a main dish, accompanied by a salad, or 4-6 as a starter.