sheet pan spinach quiche with spring alliums

Sheet pan spinach quiche with spring alliums might be just the side dish you are searching for. This recipe serves 12 and costs $1.01 per serving. One portion of this dish contains around 11g of protein, 26g of fat, and a total of 349 calories. It can be enjoyed any time, but it is especially good for Easter. It is a reasonably priced recipe for fans of Mediterranean food. 141 person were glad they tried this recipe. A mixture of cream cheese, butter, gruyere, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Brooklyn Supper. From preparation to the plate, this recipe takes approximately 55 minutes. With a spoonacular score of 54%, this dish is pretty good. Users who liked this recipe also liked Sheet Pan Toasts with Spring Vegetables and Mashed Peas, Hasselback Chicken with Spinach and Artichoke - Sheet pan dinner, and Spring Greens Quiche + A Spring Entertaining Giveaway.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsCrustWhisk to combine flour and sea salt in a large bowl. Using a large hole grater, grate in butter. Mix butter into flour with fingertips until mixture appears crumbly. Fold in 6 tablespoons ice water, mixing just until combined. Mixture should easily hold together when pressed. If needed, add an additional tablespoon water.Tip out onto a lightly floured surface or a large sheet of plastic wrap and gather into a rough 5 x 7-inch rectangle. Press to flatten. Wrap tightly with plastic wrap; chill in fridge 30 minutes or as long as 5 days.QuicheSet cream cheese out several hours ahead of time so it can come to room temperature it needs to be very soft.Spray a 9 x 13 x 2-inch baking sheet with cooking spray, line with parchment, and spray that too. Set aside.On a lightly floured surface, roll chilled dough into an 11 x 15-inch rectangle. Set in prepared pan and tuck any overhanging dough into the edges. Flute and push edges up so they rest on the lip of the pan (this will ensure the crust is deep enough even if it shrinks a bit when baked). Prick all over with the tines of a fork and set in freezer for 20 minutes. Reserve leftover dough scraps you'll likely need them to patch holes.Preheat oven to 425 degrees F.Line frozen crust with foil and add pie weights of choice (beans and rice work well, just don't plan to eat them after). Bake 20 - 25 minutes, or until the crust edge is light golden brown. Remove pie weights and foil, and bake 5 minutes longer. Set aside to cool.While crust bakes, prepare filling.Melt 1 tablespoon butter in a small skillet over medium heat. Add chopped ramps and green garlic; saut until tender, about 4 minutes. Set aside to cool.In a stand mixer fitted with the whisk attachment, beat cream cheese until soft and fluffy, scraping sides as needed. Add cream; beat until mixture is silky with no lumps of cream cheese, 2 - 3 minutes more. Add eggs one at a time. Switch mixer to low and fold in sauted ramps and green garlic, spinach, cheeses, sea salt, and pepper.Pour filling into crust, making sure spinach is evenly distributed. Arrange chives and reserved ramps and green garlic strips on the surface. Bake 20 - 25 minutes, or just until the filling is set.Cool at least 30 minutes, slice, and serve.Leftovers can be kept covered in the fridge. Warm uncovered in a 200 degree oven for 15 minutes before serving.

 

Step by step:

1. Crust

2. Whisk to combine flour and sea salt in a large bowl. Using a large hole grater, grate in butter.

3. Mix butter into flour with fingertips until mixture appears crumbly. Fold in 6 tablespoons ice water, mixing just until combined.

4. Mixture should easily hold together when pressed. If needed, add an additional tablespoon water.Tip out onto a lightly floured surface or a large sheet of plastic wrap and gather into a rough 5 x 7-inch rectangle. Press to flatten. Wrap tightly with plastic wrap; chill in fridge 30 minutes or as long as 5 days.Quiche

5. Set cream cheese out several hours ahead of time so it can come to room temperature it needs to be very soft.Spray a 9 x 13 x 2-inch baking sheet with cooking spray, line with parchment, and spray that too. Set aside.On a lightly floured surface, roll chilled dough into an 11 x 15-inch rectangle. Set in prepared pan and tuck any overhanging dough into the edges. Flute and push edges up so they rest on the lip of the pan (this will ensure the crust is deep enough even if it shrinks a bit when baked). Prick all over with the tines of a fork and set in freezer for 20 minutes. Reserve leftover dough scraps you'll likely need them to patch holes.Preheat oven to 425 degrees F.Line frozen crust with foil and add pie weights of choice (beans and rice work well, just don't plan to eat them after).

6. Bake 20 - 25 minutes, or until the crust edge is light golden brown.

7. Remove pie weights and foil, and bake 5 minutes longer. Set aside to cool.While crust bakes, prepare filling.Melt 1 tablespoon butter in a small skillet over medium heat.

8. Add chopped ramps and green garlic; saut until tender, about 4 minutes. Set aside to cool.In a stand mixer fitted with the whisk attachment, beat cream cheese until soft and fluffy, scraping sides as needed.

9. Add cream; beat until mixture is silky with no lumps of cream cheese, 2 - 3 minutes more.

10. Add eggs one at a time. Switch mixer to low and fold in sauted ramps and green garlic, spinach, cheeses, sea salt, and pepper.

11. Pour filling into crust, making sure spinach is evenly distributed. Arrange chives and reserved ramps and green garlic strips on the surface.

12. Bake 20 - 25 minutes, or just until the filling is set.Cool at least 30 minutes, slice, and serve.Leftovers can be kept covered in the fridge. Warm uncovered in a 200 degree oven for 15 minutes before serving.

Nutrition Information:

covered percent of daily need