Nouvelle Spinach Quiche

Ingredients

This Nouvelle Spinach Quiche takes inspiration from the traditional French Quiche Florentine but incorporates the principles of Nouvelle cuisine. The original dish typically features a heavier custard filling and a thicker crust. In this adaptation, the custard is made lighter and silkier, and the crust is made thinner and more delicate. The addition of fresh herbs and lemon zest adds a modern touch, enhancing the overall flavor profile of the dish. We alse have the original recipe for Quiche Florentine, so you can check it out.

• 1 pre-made pie crust (9-inch / 23cm) 1 pre-made pie crust (9-inch / 23cm)
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 6 cups (180g) fresh spinach, roughly chopped 6 cups (180g) fresh spinach, roughly chopped
• 4 large eggs 4 large eggs
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 1 tablespoon (15g) fresh parsley, chopped 1 tablespoon (15g) fresh parsley, chopped
• 1 teaspoon (5g) fresh thyme leaves 1 teaspoon (5g) fresh thyme leaves
• Zest of 1 lemon Zest of 1 lemon
• 1 cup (100g) grated Gruyere cheese 1 cup (100g) grated Gruyere cheese

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 12g
• Carbohydrates (total, sugars): 16g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   Roll out the pie crust and press it into a 9-inch (23cm) pie dish. Trim any excess dough and crimp the edges.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and set aside.
5. 5.
   In a mixing bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, pepper, parsley, thyme, and lemon zest.
6. 6.
   Spread the sautéed spinach evenly over the pie crust. Sprinkle the grated Gruyere cheese on top.
7. 7.
   Pour the egg mixture over the spinach and cheese, ensuring it is evenly distributed.
8. 8.
   Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
9. 9.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems to ensure a tender texture in the quiche.
• Gruyere cheese — For the best flavor, use freshly grated Gruyere cheese. It melts beautifully and adds a nutty taste to the quiche.

Tips & Tricks

• To save time, you can use a store-bought pre-made pie crust. However, if you prefer a homemade crust, feel free to make it from scratch.
• For a variation, you can add other vegetables such as mushrooms or roasted red peppers to the quiche filling.
• Serve the quiche warm or at room temperature for the best flavor and texture.
• Leftover quiche can be refrigerated and enjoyed the next day. Simply reheat it in the oven or microwave before serving.
• Pair this Nouvelle Spinach Quiche with a light salad dressed in a tangy vinaigrette for a complete and satisfying meal.

Serving advice

Serve the Nouvelle Spinach Quiche as a delightful brunch dish or as an elegant appetizer for a dinner party. Accompany it with a side salad and crusty bread to create a well-rounded meal.

Presentation advice

To enhance the presentation, garnish the quiche with a sprinkle of fresh herbs, such as parsley or thyme, before serving. Cut the quiche into neat slices and arrange them on a platter for an appealing visual display.