Spinach, Pea, and Pesto Quiche

I love a good pair of jeans and I’ll always stop to try on a cute sundress, but when it comes to shopping, kitchen stores are my kryptonite. Walls lined with cooking accessories, shelves full of glassware, sigh… I’ll just stop and have a look.

A couple weeks ago I bought a 9-inch tart pan. I already (somewhat ridiculously) owned six mini tart pans but not a standard-size dish. When I got home, I really wanted to play with my new toy. So I whipped up a simple dinner with ingredients already on hand: spinach, pea, and pesto quiche. My new pan performed marvelously, but you won’t see it here. The beauty of a tart pan is found not in the fluted steel or drop-out bottom; it’s what the pan leaves behind. In this case, a savory, rich, feel-good meal.

Spinach, Pea, and Pesto Quiche | Lingonberry Jam

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Spinach, Pea, and Pesto Quiche

Crust

  • 1 1/4 cups flour, plus more for sprinkling
  • 1/2 tsp. salt
  • 10 Tbs. (5 oz.) unsalted butter, chilled and cut into chunks
  • 1 egg yolk
  • 2-3 Tbs. ice water

Filling

  • 4 oz. neufchatel or cream cheese
  • 2 Tbs. basil pesto
  • 1 Tbs. butter
  • 2 cups loosely packed fresh spinach
  • 1 cup frozen peas, thawed
  • 1 Tbs. minced dried onion
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded parmesan
  • salt and pepper, to taste
  • 3 eggs
  • 1/3 cup milk

Make pie crust: Preheat oven to 425° F. Stir together salt and flour. Using a food processor or pastry blender, cut butter into flour mixture until coarse (pieces of butter should be about the size of small peas). Mix in egg yolk, and then slowly add water until dough holds together. If it gets too wet, add more flour. Chill dough in freezer for 10 minutes.

Roll out crust on a lightly floured surface and transfer to a 9-inch tart pan. Trim off excess dough with a knife. Poke the dough lightly with a fork to reduce bubbling. Chill again in freezer for 30 minutes. Bake for 10-12 minutes or until the dough just starts to turn brown. Remove from oven and let cool on rack.

Make filling: Reduce oven temperature to 325° F. Whip cream cheese in the bowl of a stand mixer until light and fluffy, about 2 minutes. Stir in pesto.

Melt butter in a skillet over medium heat and add spinach. Stir constantly for about 2-3 minutes until spinach is wilted. Stir in peas and onions and cook for another minute. Add spinach mixture to cream cheese. Stir in cheddar and parmesan and add salt and pepper, to taste. Stir in eggs and milk until smooth. Pour quiche mixture into cooled crust. Bake for 30-40 minutes, or until set. (Center should just barely wiggle.) Cool for 10 minutes and serve.

Source: Adapted from Smitten Kitchen. Crust from Mark Bittman.

Nutrition facts (per 1/8 of quiche): 375 calories, 28.3 g fat, 20.0 g carbs, 1.6 g fiber, 10.6 g protein.

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