Quiche Sardou

Serves: 5

Branson Greenfelder

1 January 1970

Based on User reviews:

45

Spice

60

Sweetness

52

Sourness

41 mins

Prep time (avg)

5.3

Difficulty

Ingredients:

2 tbsps

Unsalted Butter

1 tsp

Kosher Salt

1.25 cups

All-Purpose Flour (plus more for surface)

1 large

Egg Yolk

140 g

Baby Spinach (about 4 packed cups)

1 medium

Onion (thinly sliced)

1 tsp

Ground Black Pepper (freshly)

4 large

Egg

2 cup

Heavy Cream

2 cup

Whole Milk

Directions:

1

Make the crust: Pulse butter, salt, and 1 1/4 cups flour in a food processor until mixture resembles coarse meal with a few pea-size pieces of butter remaining

2

Add 1/4 cup ice water; pulse 1–2 times just until moistened

3

Turn out dough and gather into a ball, kneading once or twice

4

Flatten into a disc, wrap in plastic, and chill until firm, about 30 minutes

5

Position rack in middle of oven and preheat oven to 375°F

6

Roll out dough on a lightly floured surface to an 11" round

7

Press into bottom and up sides of tart pan; trim excess

8

Prick bottom of shell all over with a fork and freeze 10 minutes

9

Line shell with parchment paper and fill with pie weights

10

Bake until pastry is nearly dry, about 30 minutes

11

Beat egg yolk with 2 Tbsp

12

Water in a small bowl just to combine

13

Remove parchment and pie weights and brush bottom and sides of shell lightly with egg yolk mixture

14

Return to oven and continue baking until lightly golden, about 25 minutes more

15

Let cool on a wire rack

16

Reduce oven temperature to 350°F

17

Pulse butter, salt, and 1 1/4 cups flour in a food processor until mixture resembles coarse meal with a few pea-size pieces of butter remaining

18

Add 1/4 cup ice water; pulse 1–2 times just until moistened

19

Turn out dough and gather into a ball, kneading once or twice

20

Flatten into a disc, wrap in plastic, and chill until firm, about 30 minutes

21

Position rack in middle of oven and preheat oven to 375°F

22

Roll out dough on a lightly floured surface to an 11" round

23

Press into bottom and up sides of tart pan; trim excess

24

Prick bottom of shell all over with a fork and freeze 10 minutes

25

Line shell with parchment paper and fill with pie weights

26

Bake until pastry is nearly dry, about 30 minutes

27

Beat egg yolk with 2 Tbsp

28

Water in a small bowl just to combine

29

Remove parchment and pie weights and brush bottom and sides of shell lightly with egg yolk mixture

30

Return to oven and continue baking until lightly golden, about 25 minutes more

31

Let cool on a wire rack

32

Reduce oven temperature to 350°F

33

Make the filling: Cook spinach and 2 Tbsp

34

Water in a large skillet, stirring occasionally, until wilted, about 5 minutes

35

Transfer spinach to a colander; reserve skillet

36

Drain spinach, pressing out excess liquid, then coarsely chop

37

Melt butter in same skillet over medium heat

38

Add onion and cook, stirring occasionally, until caramelized, about 15 minutes

39

Add artichokes and cook, stirring, until warmed through, about 5 minutes more

40

Stir in chopped spinach and season with salt and pepper

41

Spread vegetable mixture into crust

42

Whisk eggs, cream, and milk in a medium bowl and pour over vegetable mixture

43

Bake quiche until set and lightly golden, 30–35 minutes

44

Transfer to a wire rack and let cool 15 minutes

45

Serve warm or at room temperature

46

Cook spinach and 2 Tbsp

47