Spinach and Cheese Quiches- Everyday Food with Sarah Carey

Summary

In this video, the host shares a personal twist on a spinach and Gruyère quiche recipe, emphasizing the importance of blind baking the crust for a crunchy, non-soggy result. The detailed process includes preparing the filling with clean spinach and minced shallots, sautéing them in butter, and combining with a well-seasoned egg and half-and-half mixture. The quiche is then baked until set, resulting in a golden, delicious brunch dish that's perfect for entertaining.

Takeaways

• 🥧 The video is about making a spinach and Gruyere quiche, a popular brunch recipe.
• 🍽️ The host prefers to blind bake the crust before adding the quiche filling to ensure it's crunchy and not soggy.
• 🔥 The blind baking process involves lining the crust with parchment and filling it with beans or rice before baking at 375 degrees for 25 to 40 minutes.
• 🥬 Spinach is thoroughly washed and checked for cleanliness by lifting leaves out of the water and ensuring no grit remains at the bottom of the bowl.
• 🧅 Shallots are sliced and minced, and it's important to have a sharp knife for this task.
• 🍳 The shallots are sautéed in butter until translucent, and then spinach is added to cook down in the same pan.
• 🥚 The egg mixture for the quiche includes eight large eggs, salt, pepper, half and half, and nutmeg.
• 💧 After cooking, the spinach is squeezed to remove excess liquid to prevent the egg mixture from breaking.
• 🧀 Gruyere cheese is grated and placed at the bottom of the crust before adding the spinach and egg mixture.
• 🕰 The quiche is baked at 350 degrees until set, which takes approximately 55 minutes to an hour.
• 🥗 The finished quiche can be served warm or at room temperature with a salad, and it should lift out of the pan easily due to the well-blind-baked crust.

Q & A

What is the main dish being prepared in the video?

The main dish being prepared is a spinach and Gruyère quiche.

Why does the chef prefer to blind bake the crust before adding the quiche filling?

Blind baking the crust helps to achieve a nice and golden brown crust that is crunchy and not soggy.

What is used to fill the pie crust during the blind baking process?

Parchment paper and beans or rice are used to fill the pie crust, holding the parchment and the crust sides in place during initial baking.

How long should the crust be baked during the blind baking process?

The crust should be baked for about 25 to 40 minutes until the sides are completely set.

What is the importance of washing the spinach thoroughly for the quiche filling?

Thoroughly washing the spinach ensures that all dirt is removed, which is crucial for the cleanliness and quality of the quiche filling.

How does the chef suggest testing if the spinach is clean after washing?

The spinach is considered clean if, after lifting the leaves out of the bowl, there is no grit at the bottom of the bowl.

What is the role of shallots in the quiche filling?

Shallots are sliced and sautéed to add flavor to the quiche filling.

Why is it important to have a sharp knife when mincing shallots?

A sharp knife is essential for mincing shallots properly; a dull knife will not mince the shallots effectively and can be frustrating to use.

What ingredients are used to make the base of the quiche egg mixture?

The base of the quiche egg mixture consists of eggs, salt, pepper, half and half (or a combination of cream and milk), and nutmeg.

How much liquid should be squeezed out of the cooked spinach before adding it to the quiche mixture?

As much liquid as possible should be squeezed out to prevent the quiche from becoming soggy.

What is the recommended way to serve the spinach and Gruyère quiche?

The quiche can be served warm, but it is recommended to let it cool completely first and then reheat if desired. It can be served with a nice salad.

How long should the quiche be baked after adding the filling to the crust?

The quiche should be baked for about 55 minutes to an hour until it is set on top and golden brown.

What is the significance of the blind-baked crust being golden brown before adding the liquid?

A golden brown crust indicates that it is baked enough to prevent sogginess once the liquid is added, ensuring a crisp texture.

Why does the chef recommend using kosher salt for the egg mixture?

Kosher salt is recommended because it is coarser and provides a better balance of saltiness. If using fine salt, half the amount is suggested.

What is the chef's preference for nutmeg in the quiche mixture?

The chef prefers using pre-ground nutmeg as it has a stronger flavor than freshly grated nutmeg. A generous pinch is suggested for pre-ground nutmeg.

How much Gruyère cheese is used for one quiche based on the provided recipe?

Four ounces of Gruyère cheese, which is just over a cup of grated cheese, is used for one quiche.