Spinach-and-Cheddar Slab Quiche
Feed a crowd during the holidays with this big-batch make-ahead quiche. It teams a rich sesame seed-studded crust with a cheesy spinach filling.
- Total Time:
- Servings: 8
Photography: Julia Gartland
Source: Martha Stewart Living, December 2017
- Unbleached all-purpose flour, for dusting
- 1 sheet (14 ounces) frozen all-butter puff pastry, such as Dufour, thawed
- 10 large eggs, plus 1 egg white
- 1/4 cup white sesame seeds
- 10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
- 3 ounces cheddar, coarsely grated (1 cup)
- 1 1/4 cups heavy cream
- Kosher salt and freshly ground pepper
Preheat oven to 400 degrees. On a floured surface, roll out dough to a 12-by-16-inch rectangle; prick all over with a fork. Whisk egg white with 1/2 teaspoon water; brush over dough. Sprinkle evenly with sesame seeds. Roll dough onto rolling pin; unroll onto a 9-by-13-inch rimmed baking sheet or shallow baking dish. Line with parchment; fill with pie weights or dry beans. Bake 20 minutes. Remove weights and parchment (if it sticks, bake a few more minutes); continue baking until golden and set on bottom, 8 to 10 minutes more (if browning too quickly, tent edges with foil). Immediately prick bottom where puffed excessively to flatten. Let cool 10 minutes.
Scatter spinach and cheese evenly over pastry. In a large bowl, whisk together eggs, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Pour evenly over spinach and cheese. Bake until quiche is set and puffed slightly, 18 to 22 minutes (if browning too quickly, tent with foil). Let cool on a wire rack; serve warm or at room temperature.
For a tasty variation, use Gruyere or fontina instead of cheddar.
To get ahead, make the pastry shell up to a day in advance. After baking, let cool completely, gently wrap in parchment-lined foil, and store at room temperature.