Quiche Florentinesca

I've wanted to try my hand at quiche for some time. Today is quiet, and if it turns out poorly I'm the only one stuck with it, so it seemed like an excellent day to try! Rather than the standard ham or bacon in quiche florentine, I opted to use some of my leftover frozen turkey from Thanksgiving.

After the prepping and the eating, I think I'd go with a more traditional pâte brisée crust, next time. This crust was serviceable and quick, making it great for a quick throw-together meal, but lacked flakiness and buttery richness.

Equipment

9 inch pie plate

heavy chopping knife and cutting board

cheese grater

Ingredients

Quiche crust (see note)

1 c flour

1/2 tsp salt

1/4 c olive oil

1/4 c cold water

Quiche filling (see note)

4 eggs

1 1/2 c milk, preferably whole milk

1/2 tsp salt

1/4 tsp pepper

1/4 c diced cooked turkey

2 c spinach, washed and chopped

1 1/2 c Jarlsberg or similar cheese

Directions

1) Preheat oven to 375°F.

2) Mix flour and salt together in a bowl. In a separate bowl, thorougly whisk together olive oil and water before adding to dry ingredients. Mix with a fork to form dough.

3) Using hands, press quiche crust dough into the pie plate and up the sides. Try to keep the crust applied evenly. You may wish to roll the dough out rather than press it in by hand. Set prepared pie plate aside.

As you can see, I spared no effort in pressing a perfect crust.

4) Whisk together eggs, milk, salt and pepper until well mixed. 

5) Layer the diced meat, spinach, and 1 c of the cheese in the pie plate. Carefully pour the egg mixture over, making sure to evenly fill the pie plate. Top with the remaining cheese.

6) Bake for 35 minutes or until an inserted knife comes out clean. Remove from oven and rest 10 minutes before serving. Be careful not to overbake!

Notes

1) The quiche crust recipe was obtained from Food.com.

2) The quiche filling recipe was adapted from A Pinch of Joy.