Light Spinach Quiche
Spot this recipe on New York Time, and it sounds great. So I did a few changes, here my version of this light spinach quiche is.
yeast, active dry
or whole wheat, or white flour
freshly chopped, or 1/2 teaspoon dried
salt and black pepper
To make the crust:
Add the yeast and sugar in the water, and stir to mix.
Let sit until foamy, about 8 minutes.
Meanwhile mix together the flours, salt, olive oil and egg in a large mixing bowl with an electric mixer.
Pour the activated yeast-water mixture into the flour mixture. Stir until well combined.
Start to knead the mixture with the dough hook until the dough forms and becomes smooth, 3 to 5 minutes. You may need add a bit more flour or water to achieve the consistency.
Turn the dough out, oil the bowl, then return the dough to the bowl.
Let sit in a warm place for about 1 hour or until doubled in size.
Punch dough down, and transfer the dough onto a lightly floured surface or cutting board.
Roll out into a 11-inch round, well butter or spray a 9-inch tart pan or pie plate, or quiche pan, and line it with the round crust.
Put it in the refrigerator while you prepare the filling.
To make the filling:
Preheat the oven to 350℉ (180℃).
Heat the olive oil over medium high heat in a large nonstick skillet until hot.
Add the onions, stirring often, and cook until soft and browned, 7 to 8 minutes.
Add the spinach in bunches, and put the lid on to let the steam wilt the spinach.
When all the spinach leaves are wilted, 2 to 3 minutes.
Remove the lid, and continue to cook for another 3 to 4 minutes until most of the liquid has been evaporated.
Stir in the garlic and thyme leaves, and cook for another 2 minutes.
Season to taste with salt and black pepper. Remove from the heat and set aside.
Meanwhile add the eggs, milk and cheeses in a large bowl, whisk until well blended. Season with a bit more salt and black pepper.
Add the onion-spinach mixture, and stir until well combined.
Pour the filling evenly into the prepared tart pan with the crust. Smooth the top with a rubber spatular if needed.
Bake for 45 to 50 minutes, or until tart is set and the top starts to brown.
Let cool for about 20 minutes on a wire rack. Slice into wedges.
The quiche can be served as a main dish for 4 serving size, or appetizer or side dish for 8 serving.