Spinach and Västerbotten cheese quiche
https://fannyzanotti.com/vasterbottensostpaj-spinach-vasterbotten-cheese-quiche/Indulge in a Swedish classic with this Västerbotten cheese quiche, which I almost always make using my favourite: Svedjan cheese, a local artisan cheese made by the ever wonderful Pär And Johanna in Storkågeträsk. A buttery crust, creamy spinach filling, and distinctively tangy cheese, this quiche is amazing as part of a lunch buffet or served in wedges with a dollop of crème fraiche and some smoked salmon.
Makes 1 25-30cm quiche, serving 6-8 people
Ingredients
- 1 25-30cm quiche crust of your choice, I like both pâte brisée and 3:2:1 pie dough
For the filling
- 200 g fresh baby spinach
- 2 tsp neutral oil
- 3 eggs
- 300 g whipping cream
- 120 g grated Svedjan hårdost replace with Comté, Emmental or the hard cheese of your choice
- salt and pepper to taste
Instructions
- Pre-heat your oven to 200°C/fan 180°C.
- Blind-bake your 25-30cm crust using your favoruite method, at home, I'm partial to baking paper and rice, for 15 minutes. Remove the rice and paper and bake for a further 10 minutes, or until matte and light golden brown.
- In the meantime, make the filling. Sauté the spinach in a hot frying-pan with a teaspoon of oil until it wilts. Season with salt and pepper to taste, and squeeze through a sieve to get rid of excess moisture. Cut into smaller pieces if you wish.
- In a bowl, combine the eggs, cream and half the cheese, Mix using an immersion blender and season to taste.
- When the crust is ready, reduce the oven temperature to 200°C/fan 180°C.
- Arrange the spinach at the bottom of the crust, top with the remaining cheese and place in the oven. Carefully pour the egg mixture on top.
- Bake the quiche for approximately 25-30 minutes until the filling is set and golden brown. Allow to cool slightly before slicing into wedges.
Notes
I like to bake my quiches in a 25cm tart tin; it makes for a slightly thicker quiche, although you could bake it in any tart tin 25 to 30cm wide. Just keep in mind that a deeper quiche will take longer to bake, so you might have to reduce the temperature slightly if your quiche gets brown too quickly.
As mentionned above, I like to use Svedjan hard cheese, although you could easily replace it with Comté, Emmental or another had cheese of your choice. Follow Svedjanost's instagram: @svedjanost.
You'll find my recipe for 3:2:1 pie dough here: https://fannyzanotti.com/321-pie-dough/.