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Spinach and cheese Quiche Recipe

Spinach and cheese Quiche - this recipe so delicious and rich! Good for special occasions, parties and birth days. Instad of gruyere cheese you can use any kind of cheese like, such as cheddar. Printable Version: https://www.thecookingfoodie.com/reci... More Delicious Recipes: Salmon and Broccoli Quiche: http://bit.ly/SalmonBroccoliQuiche Pizza Quiche: http://bit.ly/PizzaQuicheTCF Greek Moussaka: http://bit.ly/MoussakaGreek Crispy Fried Eggplant: http://bit.ly/FriedEggplant Garlic Parmesan Dinner Rolls: http://bit.ly/GarlicRolls FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ My favorite kitchen equipment: https://www.amazon.com/shop/thecookin... Ingredients: For the crust: 2¼ cups (280g) flour 3/4 cup (170g) cold butter, cubed 1 teaspoon salt 4-6 tablespoons cold water For the filing: 14 oz (400g) fresh spinach 1 yellow onion 1 red onion 2 garlic cloves, crushed (optional) 3 eggs 1 cup (240 ml) heavy cream 7 oz (200g) gruyere cheese 3oz (90g) blue cheese such as gorgonzola 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg Butter + olive oil for frying Method: 1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix. 2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes. 3. Meanwhile make the filling: chop onions. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain. 4. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside. 5. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes. 6. Preheat oven to 350F (175C) 7. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 5-10 minutes or until crust is slightly golden. Remove from oven. 8. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese. 9. Bake until golden brown and set, about 35 minutes. Allow to cool slightly. If you like me recipes, please join to "The Cooking Foodie" YouTube membership:    / @thecookingfoodie   you can get access to special content, behind the scenes photos, videos and more cool stuff! Hit the JOIN button. Kitchen Equipment: Nonstick 9-Inch Tart Pan with Removable Loose Bottom: http://amzn.to/2yAq8Ks Cake stand: http://amzn.to/2yA1Wrz Food Processor: https://amzn.to/2rCA4PO *some links provided above are affiliate links