Deep Dish Spinach Tomato Quiche

Deep Dish Spinach Tomato Quiche

INGREDIENTS

For the dough:

2 2/3 cups (347 grams) unbleached all-purpose flour, plus more for dusting

1/2 teaspoon (2 grams) kosher salt

4 ounces cold unsalted butter, cut into 1/2-inch pieces

6 ounces cold cream cheese, cut into 1/2-inch pieces

1 egg, cold

1 tablespoon lemon zest

2 teaspoons lemon juice, cold

For the filling:

2 tablespoons vegetable oil

2 tablespoons minced garlic

1 cup sliced sweet onions

1 3/4 pounds (about 3 bunches) fresh spinach, washed, leaves roughly chopped

6 large eggs, room temperature

1 cup 10% (table) cream, room temperature

1 3/4 cups 35% (whipping) cream, room temperature

1/4 teaspoon salt

1/2 teaspoon freshly ground white pepper

1 teaspoon tarragon leaves

1 teaspoon scrapes nutmeg

1 cup sun dried tomatoes chopped

6 ounces (about 1 1/2 cups) shredded aged Cheddar, Asiago, Emmental or a mixture of semi hard cheeses

2 Roma tomatoes sliced

2 tablespoons dry grated Romano cheese

INSTRUCTIONS

Prepare the dough:

In the bowl of a food processor, combine the flour and salt and pulse 10 times to combine and lighten. Add the cold butter, pulse 10 times, about 1 second per pulse. Add the cream cheese and pulse about 12 times, just until the mixture resembles pebbles. Add the egg, lemon zest, and lemon juice and pulse just to combine. Do not overmix. Wrap in plastic wrap. Refrigerate for about 1 hour, until thoroughly chilled.

Dust a work surface and rolling pin lightly with flour.

Place the dough on the work surface. With the rolling pin, roll outward to form a circle, turning the dough slightly to ensure that it won’t stick, until it is 6 inches wider than the diameter of the bottom of the 9- or 9 1/2-inch springform pan (for a 9-inch pan, the dough will be 15 inches in diameter; for a 9 1/2-inch pan, it will be 16 inches in diameter). Fold in half into a semicircle and lift with your hands or by rolling it onto the rolling pin. Center it on the pan and tuck the dough into the edge and up over the top, making sure not to pull or yank while fitting the dough.

Trim the top edge or flute decoratively if desired, using a fork, poke the bottom and sides of the crust about 12 times. Line completely with parchment paper, making sure no small crevices are uncovered and leaving an overhang of 6 inches of parchment on either side. Fill with baking beans or pie weights (they should be at least 3 inches deep). Refrigerate for at least 1 hour, or up to 8 hours.

When the crust has chilled, preheat the oven to 425°F. Lightly cover the top edge with aluminum foil and bake for 30 minutes. Remove from the oven, wait 10 minutes, lift out the baking weights. Return the crust to the oven and bake for an additional 10 to 12 minutes.

Remove from the oven and let cool completely before filling.

The filling:

In a skillet add the oil, add the garlic and onions, reduce heat to medium-low, and cook, stirring occasionally, for 40 to 45 minutes, until softened and richly caramelized , reducing the heat as necessary to prevent burning. Increase the heat to medium-high and add half of the spinach, cover and cook, stirring occasionally, for 1 to 2 minutes, until wilted. Add the remaining spinach cook for 5 to 6 minutes, until all of the spinach has wilted and released its liquid.

Reduce the oven temperature to 350°F. Line a rimmed baking sheet with parchment paper. Place the crust, still in the springform pan, on it.

In a large mixing bowl, whisk the eggs. Add the creams, salt, pepper, tarragon and nutmeg and whisk well. Add half of each of the reserved spinach/onions, sprinkle with the sundried tomatoes and half of the cheese and mix gently to combine.

Remove the foil from around the top of the crust and set it aside. Place half of the remaining shredded cheese on the bottom of the crust. Top with all of the remaining spinach/onions. With a ladle, scoop the egg mixture into the quiche. Refoil the top edge of the dough to prevent over-browning.

Immediately place in the oven on the baking sheet and bake for 1 hour and 30 minutes, top with the sliced Roma tomatoes and sprinkle with the Romano cheese, continue to bake an additional 30 minutes, or until a thin knife blade inserted into the center of the quiche comes out without runny egg.

Cool for 15 minutes in the pan before removing the springform and serving.

Serves 6-8