First, make a crust. Here is Katherine’s favorite flaky no-butter crust: (1 single crust)
1 cup white flour
½ cup whole wheat pastry flour
1 teaspoon baking powder
¼ cup canola oil
1/3 cup cold water
1 teaspoon cider vinegar
Microgreens to garnish
Mix all ingredients together, DO NOT KNEAD. Roll out on a floured surface, then carefully fold into quarters, and unfold into pie plate.
Then, make the quiche filling.
6 eggs, room temperature
2 cups grated cheese
2 cups cream or milk, heated until just warm
1 cup cooked, drained and chopped spinach
½ teaspoon salt
¼ teaspoon grated nutmeg
- Preheat oven to 425F. Bake pie crust for 10-12 minutes, then remove and cool while you prepare the filling. Reduce oven temperature to 325F.
- Combine eggs, cheese, milk, spinach, salt and nutmeg and beat until blended.
- Put the partially cooked shell on a baking tray and pour in the egg mixture. Bake for 30-40 minutes, or until almost firm and lightly browned on top. It should still jiggle just a little in the middle. Reduce the oven heat if the shell’s edges are darkening too quickly. Cool on a rack and serve warm or at room temperature.