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Deep Dish Quiche with Shallot, Baby Spinach, and Smoked Cheddar

IMG_0223I thought I knew what quiche was until I ordered it from The Girl and the Fig in Sonoma. Their quiche must be at least 6 inches tall, it was almost comical as it appeared in front of me. From then on, I realized a deeper-dished quiche allowed me to develop a smoother custard consistency and bake it almost like a cheesecake. This method takes a little longer, but becomes a centerpiece in the end. The rich custard paired with a slight bite of the shallot and the smokiness of the cheddar amplifies the savory notes of this dish. As for the crust? Don’t even think about buying store bought. Nothing will compare to a homemade one in this case. Our version is a combination of Thomas Keller’s recipe, Girl and the Fig, as well as Bake from Scratch.

Yield: 1 Quiche, 6 servings  Time: 4 h 25 mins total, 35 mins active

Specialty equipment: 9” Springform Pan, Mandoline, Food Processor



  • 1 1/4 cups (128 g) rye flour
  • 1 1/4 cups (156 g) all-purpose flour
  • 2 tsp (6 g) kosher salt
  • 1 cup (227 g) cold unsalted butter, cubed
  • 3 tbsp ice water
  • 3 tbsp (42 g) olive oil
  • 2 tbsp butter
  • 2 1/2 cups (250 g) thinly sliced shallots, about 10 small heads
  • 1 cup (100 g) thinly sliced leeks, only white and light green parts
  • 2 cups (53 g) roughly chopped baby spinach
  • 6 large eggs (300 g)
  • 2 cups (480 g) whole milk
  • 1 cup (240) heavy cream
  • 2 tsp (10 g) Dijon mustard
  • 1/2 tsp ground black pepper
  • 1/2 cup (50 g) grated smoked cheddar
  • 1/2 cup (50 g)  grated Monterey Jack



Step 1 In the bowl of a food processor combine the rye and AP flour and 3 tbsp salt. Pulse to combine. Add the cubed butter and pulse until pea-sized butter pieces form.

Step 2 While the food processor is running, slowly add the cold water, 1 tbsp at a time until the mixture begins to hold and take shape. The dough shouldn’t be wet, but should hold together when squeeze in the palm of your hand. Add more water if necessary.


Step 3 Turn out dough onto a well floured work surface, press and shape into a rectangle. Roll dough to a 1/4-inch thickness. Fold dough into thirds like a letter starting from the long sides. Rotate dough 90 degrees and fold again. Cover with plastic wrap and refrigerate for 30 mins.


Step 4 Take dough out of the fridge and place on a lightly floured work surface. Gently roll dough into a 15-inch circle. Dough may be brittle or crumbly, fix any patches with extra dough from the edges. Transfer dough into your springform pan and gently press into the bottom and sides, trim any excess dough hanging off the edges. Freeze for at least 2 hours, up to overnight


Step 5 Preheat oven to 350 F. Take dough out of freezer and line with aluminum foil. Fill the crust with pie weights or dried beans. Bake for about 50 mins then remove foil and weights. Once removed from oven, lower temperature to 325 F.

Step 6 While dough is blind baking, slice the shallots and leeks with a Mandoline. Heat a large skillet over medium heat and add 2 tbsp butter and 1 tbsp olive oil. Add the shallots, leeks, and 1 tbsp salt and cook until caramelized and golden brown, stirring often for about 35 mins. Remove from heat and fold in the chopped spinach, set aside.


Step 7 In a large mixing bowl, whisk eggs till smooth and fluffy. Add the milk, cream, mustard, pepper, and remaining salt. Whisk to incorporate. Gently fold in half the grated cheese and shallot mixture. Carefully pour custard mixture into prepared crust and sprinkle the remaining cheese over the top.


Step 8 Place in the oven and bake for about 1 hour and 15 mins, or until the center retains a slight jiggle, but sides are firm. The top of the quiche should be golden brown, cover with aluminum foil if cheese starts to brown too fast. Let cool on a rack for at least 30 mins then serve warm with a salad.

Tips: When rolling out the dough to shape the springform pan, it may be more delicate than first anticipated. That’s okay though, feel free to keep folding it onto itself until you get a circle large enough to fit inside your pan. Avoid getting a soggy bottom- we recommend blind baking the crust on the lower racks of your oven. This recipe is very streamlined as far as ingredients and add-ins, feel free to mix up whatever veggies or cheese you’d like to add or omit. Make sure you cook whatever vegetables you choose to add to decrease the excess liquid inside your quiche. Enjoy!

2 comments on “Deep Dish Quiche with Shallot, Baby Spinach, and Smoked Cheddar

  1. That looks incredible!

    Liked by 1 person

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