Spinach-and-Cheddar Slab Quiche

Name: Spinach-and-Cheddar Slab Quiche
Prep time: 20 min
Total time: 1 min
Ingredients: Unbleached all-purpose flour, for dusting; 1 sheet (14 ounces) frozen all-butter puff pastry, 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

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Prep Time: 20 minutes

Total: 1 hours, 10 minutes

Author : Martha Stewart

Ingredients

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Unbleached all-purpose flour, for dusting1 sheet (14 ounces) frozen all-butter puff pastry, such as Dufour, thawed10 large eggs, plus 1 egg white1/4 cup white sesame seeds10 ounces frozen chopped spinach, thawed, drained, and squeezed dry3 ounces cheddar, coarsely grated (1 cup)1 1/4 cups heavy creamKosher salt and freshly ground pepper

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Instructions

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Step 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.

Step 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.