Spinach Roquefort and Walnut Quiche
Elevate your brunch or dinner table with this luxurious Spinach, Roquefort, and Walnut Quiche, a rich and savory tart that combines the creaminess of Roquefort cheese with the earthiness of wilted spinach and the crunch of toasted walnuts. Perfectly nestled in a buttery homemade pastry crust, this quiche is filled with a velvety custard of eggs, heavy cream, and a touch of nutmeg for a fragrant finish. Each bite offers a balance of bold flavors and wholesome textures, making it an irresistible centerpiece for gatherings or special occasions. Serve it warm or at room temperature, paired with a crisp side salad, for a dish that's as versatile as it is delicious. This quiche recipe not only impresses with its decadent taste but also adds a gourmet twist to your repertoire, ideal for showcasing fresh, high-quality ingredients.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter
- 2 tablespoons cold water
- 150 grams baby spinach
- 100 grams Roquefort cheese
- 50 grams walnuts
- 3 large eggs
- 200 milliliters heavy cream
- 100 milliliters whole milk
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
Instructions
Preheat the oven to 180°C (350°F).
To prepare the pastry, combine the all-purpose flour and a pinch of salt in a large bowl. Add the cold unsalted butter, cut into small pieces, and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Add 2 tablespoons of cold water and mix until the dough comes together. Form it into a disk, wrap in plastic wrap, and chill in the refrigerator for 20 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the base with a fork, line with parchment paper, and fill with baking beans or weights. Bake for 10 minutes, then remove the weights and bake for an additional 5 minutes until lightly golden.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the baby spinach and cook until wilted, about 2 minutes. Remove from heat and set aside to cool slightly.
Roughly chop the walnuts and crumble the Roquefort cheese.
In a mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and ground nutmeg until well combined.
Spread the cooked spinach evenly over the prebaked crust. Sprinkle the chopped walnuts and crumbled Roquefort cheese on top.
Pour the egg and cream mixture over the filling, ensuring it is evenly distributed.
Bake the quiche in the oven for 30-35 minutes, or until the filling is set and the top is golden brown.
Remove from the oven and let the quiche cool for 10 minutes before slicing and serving.
Serve warm or at room temperature with a side salad for a complete meal.
Nutrition Facts
Calories |
3249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.4 g | 317% | |
| Saturated Fat | 120.9 g | 604% | |
| Polyunsaturated Fat | 25.8 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 2783 mg | 121% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 7.8 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 982 mg | 76% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1083 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
