BREAKING NEWS: You don’t need milk for a good quiche!
Gather the Following
- 3 cloves garlic, chopped
- 5 cups fresh spinach
- 1/4 cup shredded mozzarella
- 1 (9 inch) unbaked deep dish pie crust (quick crust recipe below)
- 4 eggs, beaten
- 3/4 cup carrot soup
- 1/4 cup full fat coconut milk
- Sea salt for finishing touch
Prepare the Crust
- 1 1/4 cups all-purpose flour; for Germany – use 405 flour
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/2 cup butter, chilled and diced
- 1/4 cup ice water
In a bowl, combine flour, salt, pepper, and butter and mix thoroughly. Slowly add water and mix thoroughly before adding more. You want the dough to be firm, but moist. If the dough is too moist, add a small amount of flour. If the dough is too dry, add a small amount of water.
Gently press dough into 9″ round pie pan. Be sure there are no holes. The dough should go half way up the sides of the pan, but no further. You want the base of the crust to be thick, which will absorb the liquid from the spinach and keep your quiche juicy with every bite.
Place the spinach and garlic in a large pot with 4 tbsp water. Cover and simmer over medium heat, while stirring regularly. If any spinach sticks to the bottom of the pan, turn down the heat and add additional water by the teaspoon. The goal is to soften the spinach, while using the LEAST amount of water possible.
Once spinach is completely softened, turn off heat and remove from heat source. Drain all excess water by squeezing the spinach and garlic against the side of the pan or by placing the spinach & garlic in a strainer and gently pressing the spinach against the holes.
Set aside to cool. It is recommended to be at room temperature.
Quiche Assembly and Baking
Preheat oven to 150 degrees C (approximately 300 degrees F).
Whisk eggs until frothy. Add coconut milk, carrot soup, coconut milk, and mozarella cheese and thoroughly mix.
Place cooled and drained spinach in bottom of pie.
Cover spinach with egg, cheese, coconut milk, and soup mixture. NOTE: If the spinach is too warm, it will scramble the eggs!
Bake at 150 C until firm (approximately 60 minutes). You can test this by placing a toothpick in the center. If it comes out completely clean, the quiche is ready! NOTE: The more water that remains in the spinach, the soggier the crust will be. If the crust is too soggy, place on cookie sheet, on the lowest rack setting in the oven and heat an additional amount of time (approximately 15 minutes).