| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 35g | 20g | 18g |
| sugars | fibre | protein | salt |
| 5g | 2g | 15g | 0.8g |
Why I Love French Spinach and Cepes Quiche
As a passionate foodie with Cuban and Spanish roots, my ventures into the world of cooking have often centered around the vibrant flavors from my cultural heritage. However, I am also fascinated by the art of global cuisine, which has led me to the heart of French home cooking. It’s with immense pleasure that I share this recipe for Spinach and Cepes Quiche. Drawing upon the established prowess of French pros like Julia Child, this savory, hearty, delightfully French classic has made its way into my personal cookbook.
Connecting Cultures Through Culinary Creations
Having grown up imbued in a tropical cocktail of Latin cultures, I’ve noticed a common thread that binds these geographically distant regions, like Spain, Cuba and France – the celebration of the organic, farm-to-table approach towards food. Even though this Spinach and Cepes Quiche travels across the culinary lines that distinguish my traditional recipes, I find it harmonizing with the spirit of the gastronomical narrative I am accustomed to. It’s quite fascinating how the synthesis of simple, quality ingredients can create a narrative that transcends borders.
Crafting the Spinach and Cepes Quiche
The wholesome earthiness of spinach and cepes, married with the creaminess of Gruyere and Parmesan cheeses, spirals into a harmonious tango of flavors that’s akin to some of my favorite tapas – like the Spanish Tortilla.
Furthermore, the custard base which nestles within the pie shell reminds me of the Cuban ‘Flan de Huevo’, tinting this foreign recipe with a stroke of familiarity. The versatility of this quiche, too, is what captivates my affection for it. The Spinach and Cepes Quiche works beautifully for brunch or dinner, and it pairs delightfully well with a crisp, green salad or, if you’re feeling adventurous, perhaps a tropical fruit cocktail for a fusion twist.
To anyone wishing to dip their toes into the diverse palette of French cuisine, I implore you to embark on this journey with this comforting, flavorful and surprisingly easy to make Spinach and Cepes Quiche. Whether you’re a seasoned kitchen maestro or a novice in the art of cooking, this beloved French classic opens up a set of culinary doors into a world where quality ingredients and simple preparation produce dishes that please the palate and caress the soul.
What You’ll Need
- 2 cups of fresh spinach, washed and chopped
- 1 cup of fresh cepes (porcini mushrooms), washed and sliced
- 1 prepared pie crust
- 4 large eggs
- 1 cup of heavy cream
- 1 cup of whole milk
- 1 cup of grated Gruyere cheese
- 1/2 cup of grated Parmesan cheese
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of unsalted butter
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 1/4 teaspoon of nutmeg
Method
Step One
Preheat your oven to 375°F (190°C). Take your prepared pie crust and place it on a baking sheet to make the transfer to the oven easier later.
Step Two
Heat the butter in a large pan over medium heat. When it’s melted and hot, add the chopped onion. Cook the onion until it’s soft and translucent, for about 5 minutes. Add the minced garlic and continue to cook for another minute.
Step Three
Now add the sliced cepes to the pan. Stir them into the onion and garlic, and allow them to cook until they are soft. This should take about 5 minutes as well. Once they are softened, add the chopped spinach and cook for a few more minutes until it’s wilted.
Step Four
In a large bowl, whisk together the eggs, heavy cream, and milk. Add the salt, black pepper, and nutmeg, continuing to whisk until it’s all well combined. Then stir in the grated Gruyere cheese.
Step Five
Spread the cooked onion, garlic, spinach, and cepes mixture in the bottom of the pie crust. Pour the egg and cream mixture over top, making sure to distribute it evenly. Finally, sprinkle the Parmesan cheese over the top.
Step Six
Bake the quiche in your preheated oven for about 40 to 45 minutes, or until it’s set in the middle and golden brown on top. Let the quiche cool for about 10 minutes before slicing and serving it.
