Spinach and Gorgonzola Quiche
Here's my perfect starter for the soon to come Christmas lunch (or dinner): a golden spinach and gorgonzola quiche! It tastes fantastic, looks beautiful and I can prepare it in advance which means I can spend more time nibbling cookies with friends and family in front of the tree. The wonderful buttery pastry and the aromatic topping of hearty greens and cheese add a rustic touch to the festive table with linen, candles and ornaments. Just garnish it with some sprouts and nuts on the side and it's done!
Although there will be lots of activity, excitement and people at the table next week, I refuse to put myself under pressure. I want to enjoy these days in peace with my full attention on the people and food around me. Last year, I made a silly decision, I took pictures of our Christmas dinner for the blog before we ate and that didn't really help the festive mood. This time I don't want a camera, my computer, a phone or any other technical device around me, this Christmas will be analog!
When it comes to festive cooking, the right organization can make life so much easier. I always try to finish my grocery shopping 1-2 days before there's the big run on the supermarkets, butchers and delicatessen stores. It makes me nervous to wait in long queues for half an hour to buy a few pieces of cheese and paté. As soon as everything is gathered in my kitchen, I can relax. I always choose dishes that I can prepare in advance as much as possible, especially the starter and dessert. When the main course is an oven dish, a roast or a slow cooked stew which does the job on its own without my help, there are just the side dishes left to prepare, which is fun to do together with the guests (and a glass of wine or champagne)!
If you go for the quiche, you can eat it warm or cold, we like both, especially if you serve it with a salad, but you could also warm it up quickly if your oven is on anyway.
Here are more quiche / tart variations:
Spinach and Gorgonzola Quiche
For a 30cm / 12" quiche in 1 baking dish or tart pan you need
For the short crust base
plain flour 250g / 9 ounces
butter, cold 125g / 4.5 ounces
organic egg 1
salt 1 teaspoon
Combine the flour with the salt. Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Add the egg and continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a disc, wrap in cling film and put in the freezer for 10 minutes.
Set the oven to 200°C / 390°F top/ bottom heat.
Roll out the dough between cling film and line your baking dish with the flat pastry. Prick it with a fork and blind-bake in the hot oven for 12 minutes or until golden. Take your baking dish out of the oven and set the temperature down to 175°C / 350°F.
The quiche
spinach leaves, rinsed, 500g / 1 pound
Gorgonzola, torn into pieces, 80g / 3 ounces
organic eggs 5
heavy cream 100ml / 3.5 ounces
crème fraîche or sour cream 200g / 7 ounces
salt 1 teaspoon
pepper
nutmeg, freshly grated, a generous amount
Blanche the spinach in salted water for 1 minute, drain and rinse with cold water, drain again. When the spinach is cool enough to touch with your hands (mind that it's hotter in the centre), squeeze it well and chop it roughly.
Mix the eggs with the heavy cream, crème fraîche, salt, pepper and nutmeg.Spread the spinach on top of the pre-baked pastry base and pour the egg and cream mixture over it.
Spread the gorgonzola on top and bake the quiche for about 40 minutes or until golden brown, the top should be firm. Let it cool for a few minutes before serving.
