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Spinach and Cheddar Slab Quiche


Ingredients Unbleached all-purpose flour, for dusting 1 sheet frozen all-butter puff pastry, (14 ounces) 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


Instructions 1. 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. 2. 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.


Description This works well as one of a number of dishes for a crowd.


Servings

8

Notes So much fun to work with the puff pastry and it makes a lovely dish. It can be prepared in advance and warmed or served at room temperature.


Source Martha Stewart's Living

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I have tried to give credit to the source of the recipe where possible.  I never dreamt when I started trying recipes and saving the ones that I liked that there would be something called the Internet where I could share them.  My gratitude to the sources where I was able to provide them and my apologies where I had no way to credit them.

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