Spinach-and-Cheddar Slab Quiche

Name: Spinach-and-Cheddar Slab Quiche
Prep time: 20 min
Total time: 70 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; 0.25 cup white sesame seeds; 10 ounces frozen chopped spinach, thawed, drained, and squeezed dry; 3 ounces cheddar, coarsely grated (1 cup); 1.25 cups heavy cream; Kosher salt and freshly ground pepper

4.5

(2)

2 Reviews

This quiche cooks in a sheet pan, making it perfect for feeding a crowd.

By

Martha Stewart

Updated on June 27, 2024

Prep Time:

20 mins

Total Time:

1 hr 10 mins

Servings:

8

Feed a crowd during the holidays with this big-batch make-ahead quiche. It teams a rich sesame seed-studded crust with a cheesy spinach filling.

spinach cheddar slab quiche — Julia Gartland

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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
¼ cup white sesame seeds
10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
3 ounces cheddar, coarsely grated (1 cup)
1 ¼ cups heavy cream
Kosher salt and freshly ground pepper

Directions

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.
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.

Cook's Notes

To get ahead, make the pastry shell up to a day in advance. After baking, let cool completely, gently wrap in parchment-lined foil, and store at room temperature.