SPINACH AND GRUYÈRE DEEP DISH QUICHE

 Yields 6-8 slices

A well-made quiche is a lovely thing. This recipe might be called a” modern classic,” in contrast to the well-known and definitve bacon-and-Gruyère Quiche Lorraine. The order of the ingredients in the pastry shell is particular and impoertant, as the cheese forms a barrier that helps keep the of the shell from going soggy. Squeeze the greens as dry as you can, and cut the pastryces with a serrated bread knife, to avoid crushing the pastry. Serve with butter lettuce dressed with walnut vinagrette, sprinkled with scissored chives, à la francais. 

 INGREDIENTS:
5 whole large eggs 
1 cup crème fraîche 
1 cup milk 
½ cup grated parmesan 
½ teaspoon Kosher salt
1 ½ teaspoons freshly ground pepper 
¼ teaspoon nutmeg
One 9-inch partially baked pastry shell in a false bottom pan
1 ½ cups grated gruyère cheese 
1 cup diced leeks cooked in butter until soft and sweet
1 cup blanched spinach (or other mild green, nettles, etc.) squeezed dry
3 ounces fresh goat cheese
2 ounces unsalted butter
 
Preheat oven to 375° F degrees

METHOD 
Whisk eggs until smooth. Add crème fraîche and whisk until smooth. Pour in milk and pass through and fine sieve. Add parmesan, salt, pepper, and nutmeg and stir to blend. Sprinkle half the gruyère evenly over bottom of pastry shell to edge. Sprinkle leeks evenly over cheese to edge of pastry shell. Sprinkle spinach evenly over leeks to edge of pastry shell. Place walnut-size pastryces of goat cheese over bottom of pastry shell. Pour the custard mixture into pastry shell to within 1/2 inch of rim. Top custard with the remaining Gruyère and dot evenly with butter in ½ teaspoon pastryces. 

Bake for 55-60 minutes oven on pizza stone, if possible. Rotate pan to ensure even browning of custard. Quiche is done if a skewer or cake tester comes out clean. Remove quiche from oven and place on cooling rack for 20 minutes before unmolding and serving. Use a serrated bread knife to cut through shell. 

©2021 Christopher Lee