Mealy Pie Dough Ingredients:
500 g Pastry flour
350 g Shortening
10 g Salt
150 g Water
Procedure
- Collect and scale ingredients.
- Dissolve salt in water. Set aside.
- Place flour and shortening in a mixing bowl.
- Rub or cut shortening into flour until it resembles coarse cornmeal.
- Add salt and water mixture. Mix very gently, just until the water is absorbed. Do not overwork the dough.
- Place the dough in a bowl, cover with plastic film and place in the refrigerator for 30 minutes to one hour.
Spinach Quiche Ingredients:
450g Mealy Pie dough
45 g Onion, chopped
45 g Butter
350 g Spinach blanched and chopped
6 pieces Eggs
250 ml Heavy cream
475 ml Milk
5 g Salt
0.5 g White pepper
0.25 g nutmeg
Procedure
- In a pot of boiling water, blanch the spinach for about 30 seconds to 1 minute until it turns to a bright green colour.
- When cooked, remove and place in a bowl.
- Squeeze the blanched spinach to remove excess water.
- Sauté cooked spinach in butter and onion until most of the liquid has evaporated. Cool and add to empty pie shell.
- Beat together the eggs, cream, milk, and seasonings. Pour into the tart shells.
- Place the tarts in a 190◦ C (375◦F) oven on the bottom shelf or, if using deck oven, directly on the deck.
- Serve hot or cold. Cut into wedges of desired size.