jvcooks's Testing Notes:
Expand Collapsesinging_baker's Notes:
Expand1 2/3 cup All Purpose Flour Ask a question about this ingredient
pinches salt Ask a question about this ingredient
pinches Sugar Ask a question about this ingredient
2 tablespoons Chives, Chopped Ask a question about this ingredient
8 tablespoons butter Ask a question about this ingredient
1 Egg plus One Egg Yolk Ask a question about this ingredient
2-3 tablespoons Ice Water Ask a question about this ingredient
1 tablespoon Unsalted Butter Ask a question about this ingredient
2 tablespoons Olive Oil Ask a question about this ingredient
2 Garlic Cloves, minced Ask a question about this ingredient
1 Leek, Chopped, white and light green parts only Ask a question about this ingredient
2 Scallions, chopped Ask a question about this ingredient
2 cups Baby or Regular Spinach, chopped Ask a question about this ingredient
1/4 teaspoon Nutmeg, Freshly Grated Ask a question about this ingredient
2 ounces Proscuitto, chopped Ask a question about this ingredient
4 Eggs Ask a question about this ingredient
1 1/2 cup Heavy Cream Ask a question about this ingredient
1/2 teaspoon Kosher Salt Ask a question about this ingredient
1/4 teaspoon Freshly Ground Pepper Ask a question about this ingredient
1/2 cup Italian Fontina, Grated Ask a question about this ingredient
First make pie dough: In a food processor pulse flour, salt, sugar, and chives. With machine running add butter 1 tablespoon at a time. Then add egg and egg yolk. Add water a tablespoon at a time until dough just comes together. Pat into a disc, wrap in plastic wrap and refrigerate until firm.
Ask a question about this stepRoll out dough to 1/8 inch thick and fit into a 10 inch deep dish tart pan. Cut away excess dough. Prick bottom with a fork. Put in freezer until firm. Preheat oven to 400 degrees. Line the tart with parchment and fill with pie weights. Bake for 15 minutes until the edges are starting to brown. Take off parchment and pie weights and cook for another 10 minutes. Set aside to cool.
Ask a question about this stepIn a large pan heat butter and 1 tablespoon olive oil over medium heat. Add garlic, leeks, and scallions and saute until softened. Add spinach and cook until just wilted. Stir in nutmeg. Transfer mixture to food processor and puree.
Ask a question about this stepIn another pan heat remaining tablespoon olive oil and add prosciutto until crisp. Drain on paper towels.
Ask a question about this stepIn a large bowl whisk together eggs, cream, salt, pepper, and spinach puree. Stir in prosciutto. In the bottom of the tart pan sprinkle the fontina evenly. Pour in the egg filling. Bake for 30 minutes until slightly puffed. Let quiche rest for about 15 minutes before cutting. Enjoy!
Ask a question about this stepYou should totally win this! Besides the awesome name, it tastes so fantastic. Awesome job!!! The chives in the crust is genious!
Seriously great name, and looks great too!
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Thanks!