Spinach Quiche
Serves: 6-8
  • 2 cups flour
  • Palm full of salt
  • 16 tbs. butter
  • ⅛ cup of water
  • 6 eggs
  • 8 oz. crème fraiche
  • 1 tsp. salt
  • ½ small onion (diced in to small pieces)
  • 5 oz. to 6 oz. baby spinach
  • 1 ½ to 2 cups of grated Comté
  • Olive oil
Make the crust
  1. Preheat oven to 400°. Oil tarte or quiche pan and sprinkle with flour.
  2. Mix flour, salt and butter in food processor, add water. Shape in to a ball. Press mixture in to the pan.
Make the filling
  1. Sauté diced onion in olive oil over medium heat until soft and slightly carmelized. Add spinach and stir until wilted. Spread spinach mixture on top of crust.
  2. Cover with Comté.
  3. Mix eggs, crème fraiche, and salt with an eggbeater or wire whisk. Pour into pan. Bake for 30 minutes.
  4. Let cool slightly before serving.
Bacon or any other vegetable can be substituted for spinach.
Recipe by Comte USA at https://comte-usa.com/spinach-quiche/