Sunday, November 17, 2013

So much quiche in my life

I go through a lot of phases, and recently I've been in a quiche phase. Ya I know, how very bougie of me. I'm especially fond of a recipe for spinach, mushroom, and ham quiche from the Amy's Bread cookbook, which is a fantastic bakery in NYC that always has lines out the door in the morning. My eyes roll back in their sockets whenever I take a bite from their baked goods, which I miss terribly. I made this quiche twice in the past week already, and it has catapulted me into a quiche-making frenzy in which I'm constantly scouring Tastespotting for quiche recipes in my limited free time. This recipe is that good, oh yes.

Recipe adapted from Amy's Bread

Notes: The original recipe is for one deep dish quiche, but since I don't have a deep dish pie tin, my adjusted ingredients list is halved from the original recipe. Also, I was too lazy to make the crust from scratch, so while the recipe linked above has instructions on how to make the crust, I just used Pillsbury pie crust, found in the dairy aisle next to the refrigerated cookie dough. No shame.

  • 1 pie crust (see notes above)
  • 1/2 tsp oil
  • 4oz white mushrooms (approx half of one of those boxes), cut into 1/8" slices
  • 1/2 of a medium white onion, finely diced
  • 2 cloves minced garlic
  • 1/2 cup finely diced ham
  • 5oz frozen chopped spinach (approx half of a frozen package)
  • Salt and pepper to taste
  • 1/2 cup shredded Monterrey Jack cheese
  • 3/4 cup half and half
  • 3 large eggs
  • 1/4 tsp kosher salt
  • Dash of ground cayenne

Preheat oven to 350F. Line pie tin with the crust and trim off the edges. Cover with foil, and add weights, then pre-bake for 12 minutes. Remove foil, bake for an additional 5 minutes or until lightly browned, then remove from oven and allow to cool.

While your pie tin is baking in the oven, you can prep the filling. Heat oil over medium heat and stir fry your mushrooms + dash of salt/pepper until the mushrooms release water and begin to brown, which should take above 5 minutes.

Add onions and minced garlic, and continue cooking for another 2-3 minutes.

Add spinach and ham, and cook briefly until cooked through. I used straight up frozen spinach instead of taking the time to defrost and drain it, so I cooked until the spinach clumps were completely defrosted broken up. Remove from heat.

After a couple minutes, when the mixture is no longer piping hot, stir in the shredded cheese.

To make the custard, combine half and half, eggs, salt, cayenne. Beat well with a wire whisk or fork until well combined.

Once the crust has cooled, it's time to fill! I like putting my tin in another tin to protect against accidental spillage. It didn't happen but it could. Loosely pack in the spinach and ham filling until it's near the top.

Pour in the custard filling until it's within 1/8" of the top of the pastry.

Transfer pan to oven and bake for 20-25 minutes until the eggs in the filling begin to puff up and the center jiggles a little bit when shaken. Allow to cool until warm before cutting and consuming, or else risk oozage.

This pic is from my first quiche, which sliced rather nicely. My second one was not as lucky since I cut it preemptively, and hence it isn't pictured. It was still delish.

My friend made this meme. All I want is a boy like this, too much to ask? ;( sigh...

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