Spinach and Leek Quiche (the secrets of the perfect quiche)
no more soggy bottom! #becauseittastesgood
pie dough making and baking instructions:
/watch/cHujVPwVL_lVj
1 pre-baked pie crust (I used an 11x1 inch tart pan)
For the leeks:
2 Tbsp olive oil (28g)
2 large leeks, white and pale green parts only, diced
Salt to taste
For spinach:
2 Tbsp olive oil (28g)
400g spinach
Combine cooked leeks and spinach and season to taste with salt and acidity (I used pomegranate molasses)
For the custard:
1 cup hot whole milk (242g)
1 cup cold heavy cream (242g)
3 large eggs (150g weighed without shell)
3.5 g salt (1.25 tsp Diamond Crystal Kosher or barely over 1/2 tsp table salt)
pinch of black pepper
pinch of nutmeg
40g grated gruyere
Bake at 325F until the custard sets.
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