The trees outside my bedroom window decided to leaf out this week, signaling that spring is in full bloom here. A week ago all I could see was filaments of grey and brown, and now the view is awash in the bright lime green of budding leaves.
Here’s a quiche to celebrate the green of spring, with spinach, artichokes, shallots, and goat cheese. So good!
I have a couple insights to share regarding making quiche.
The first is that even though every proper quiche recipe recommends that you pre-bake or “blind bake” the crust, I haven’t found it necessary. I use a frozen crust (I make my own, but you can easily use store-bought) because it holds its shape better when you bake the quiche in it.
The second insight has to do with a homemade crust for quiche. The trick to a perfect pastry crust for this quiche is just to make sure you have enough fat in the dough. A ratio of a 1/2 cup of butter for every 1 cup of flour is perfect.
No need to chill the butter or the water. No need for any gadgets, you can easily make the dough using your hands and a bowl.
The classic egg to liquid ratio for quiche is 1 egg for every half cup of cream or milk. In this quiche because it’s so packed with spinach and artichokes, I’ve added another egg for more structure. Even with that extra egg, the quiche just holds together.
1 cup all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick, 4 ounces, 8 Tbsp) butter
2 to 2 1/2 Tbsp of water
One 9-inch pie dish
1/2 cup, packed, finely chopped artichoke hearts (cooked fresh or canned artichoke hearts packed in water)
6 ounces cooked spinach (if using frozen, thaw first), squeezed to remove excess water (wrap in clean tea towel or several layers of paper towels and squeeze), finely chopped