Ingredients

1 1/4 cup all-purpose flour

1/4 tsp kosher salt

4 ounces unsalted butter, chilled and diced

1 tbsp whole milk

6 ounces heavy cream

2 large eggs

1 tbsp fresh tarragon, chopped, divided

5 ounces English cheddar cheese, grated

7 ounces fresh spinach, cooked and chopped

1 small leek, trimmed, washed, and sliced

1 tbsp butter

1 tbsp olive oil

3/4 tsp kosher salt

1/2 tsp black pepper

Instructions

Step 1: In a food processor, combine the flour and 1/4 tsp kosher salt. Add the diced butter and pulse until the mixture resembles coarse sand. Slowly pour in the milk while pulsing until a dough forms. Shape into a ball, flatten into a disk, and wrap in plastic wrap.

Step 2: Chill the dough in the refrigerator for 30 to 45 minutes. On a floured board, roll out the dough and fit it into a tart tin, patching any cracks. Return the tart shell to the fridge to chill for another 30 minutes.

Step 3: Preheat the oven to 375°F. Line the tart shell with parchment paper and fill with baking beans. Blind bake for 15 minutes while you prepare the filling.

Step 4: Reduce oven temperature to 325°F. Blanch the spinach in salted boiling water for 2 minutes. Transfer immediately to ice water to cool, then drain and chop. Set aside.

Step 5: Clean and slice the leeks. Sauté them in olive oil and butter over medium heat until soft, about 3 minutes. Mix half of the chopped tarragon with the chopped spinach.

Step 6: In a bowl, beat together the eggs, heavy cream, salt, and pepper. Stir in the remaining tarragon. Scatter half of the grated cheddar over the baked tart shell. Evenly distribute the spinach-tarragon mixture and sautéed leeks on top. Pour the custard mixture over the filling and top with the remaining cheddar.

Step 7: Bake the assembled quiche at 325°F for about 25-30 minutes, until the filling is set and the top is lightly golden. Let cool slightly before serving.

Tips & Variations

For a nutty flavor, try using Gruyère cheese instead of cheddar.

Make sure to cool the spinach thoroughly after blanching to avoid soggy crust.

Add sautéed mushrooms or cooked bacon for extra depth and texture.

If you don’t have a food processor, you can rub the butter into the flour by hand until sandy before adding milk gradually.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and thoroughly drain the frozen spinach to remove excess moisture before using it in the quiche filling.

How do I prevent the crust from getting soggy?

Blind baking the crust before adding the filling helps keep it crisp. Also, make sure cooked vegetables are well-drained and cooled before layering them in the tart.