REC: Spinach-Gruyere Cheese Quiche (from Martha Stewart's ENTERTAINING)
Spinach-Cheese Quiche (84 Hors D'oeuvres)
This hors d'oeuvre is baked on a large cookie sheet with sides (17.5x12.5 inches) in a partially baked pastry shell and then cut into bite-size squares. Each sheet will make 84 squares.)
Pastry Shell
1.5 sticks unsalted butter
5 Tbsp unsalted margarine
3.5 cups unbleached flour
1 tsp salt
Ice water (I use about 8 Tbsp.)
Filling
6 green onions, chopped
6 Tbsp butter
2 10-oz packages frozen chopped spinach, thawed and drained
3 cups whipping cream
9 eggs
Salt & pepper to taste
Freshly grated nutmeg
1 cup grated Gruyere cheese
To make the pastry, cut the shortening into the flour by hand or in a food processor. Mix in the salt. Add the ice water drop by drop until pastry forms a ball. It must not be sticky. Flatten into a rectangle and wrap in plastic wrap. Chill for at least 1 hour. (I skip this chilling step.) Roll pastry on a floured board into a rectangle large enough to fill the pan. (This needs to be 14"x20" to fit my 12x18" pan.)
Gently press into the pan and flute the edges. Chill for 1/2 hour.
Preheat oven to 350 degrees F. Line pastry with aluminum foil, fill with pie weights, and bake for 15 minutes. Remove weights and foil and bake 5 minutes longer, until pastry is cooked but not colored.
To make filling, saute the green onions in butter. Add spinach and stir over high heat 2 minutes. Mix the cream with the eggs. Pour into spinach mixture and season with salt and pepper and nutmeg. Sprinkle cheese in bottom of tart shell and pour custard on top of cheese.
Bake in a preheated 350-degree oven until puffed and custard is set. Do not overcook! Cut into small squares and serve hot.
NOTE: Quiche can be frozen, uncut and well wrapped. Thaw in preheated oven until hot (approximately 20 minutes). Cut into serving pieces.
Spinach-Cheese Quiche (84 Hors D'oeuvres)
This hors d'oeuvre is baked on a large cookie sheet with sides (17.5x12.5 inches) in a partially baked pastry shell and then cut into bite-size squares. Each sheet will make 84 squares.)
Pastry Shell
1.5 sticks unsalted butter
5 Tbsp unsalted margarine
3.5 cups unbleached flour
1 tsp salt
Ice water (I use about 8 Tbsp.)
Filling
6 green onions, chopped
6 Tbsp butter
2 10-oz packages frozen chopped spinach, thawed and drained
3 cups whipping cream
9 eggs
Salt & pepper to taste
Freshly grated nutmeg
1 cup grated Gruyere cheese
To make the pastry, cut the shortening into the flour by hand or in a food processor. Mix in the salt. Add the ice water drop by drop until pastry forms a ball. It must not be sticky. Flatten into a rectangle and wrap in plastic wrap. Chill for at least 1 hour. (I skip this chilling step.) Roll pastry on a floured board into a rectangle large enough to fill the pan. (This needs to be 14"x20" to fit my 12x18" pan.)
Gently press into the pan and flute the edges. Chill for 1/2 hour.
Preheat oven to 350 degrees F. Line pastry with aluminum foil, fill with pie weights, and bake for 15 minutes. Remove weights and foil and bake 5 minutes longer, until pastry is cooked but not colored.
To make filling, saute the green onions in butter. Add spinach and stir over high heat 2 minutes. Mix the cream with the eggs. Pour into spinach mixture and season with salt and pepper and nutmeg. Sprinkle cheese in bottom of tart shell and pour custard on top of cheese.
Bake in a preheated 350-degree oven until puffed and custard is set. Do not overcook! Cut into small squares and serve hot.
NOTE: Quiche can be frozen, uncut and well wrapped. Thaw in preheated oven until hot (approximately 20 minutes). Cut into serving pieces.