In 1982, American author Bruce Feinstein wrote the best-selling book, Real Men Don’t Eat Quiche. The book’s humor is derived from the confusion of how middle-class men should behave. Following the feminist movement, some thought that a “real” man should be served bacon and eggs by a woman, but would not make it into a pie, serve it to himself, and then clean up afterwards.

I can guess the combination of  good writing, a catchy title and perfect timing probably influenced vast numbers of men into thinking quiche was taboo. Thankfully, my husband either liked my quiche too much to be distracted, or was manly enough to eat what he knew tasted good.

I make quiche pretty regularly around here. I used to make a variety of different types, but I’m so in love with this simple version, I rarely modify it.

Spinach Quiche

For the crust, I’ve used Martha Stewart’s recipe for Pate Brisee (French for “pie crust”) for years. It’s so good, your favorite part of the quiche might be the crust. This recipe makes one double-crust or two single crust 9 to 10-inch pies.

Pate Brisee

• 2 ½ cups flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cups (2 sticks) unsalted butter, chilled and cut into small pieces
• ¼  to ½ cup ice water (I almost always need the larger amount)

In the bowl of a food processor, combine flour, salt and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it’s crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal pieces. Flatten each piece into a disc and wrap in plastic. You’ll need only one piece for the quiche; if you aren’t planning to use the second piece within a day or two, wrap it again in aluminum foil and freeze. Refrigerate pate brisee at least 1 hour.

Preheat oven to 425 degrees F.

Roll out one piece of pie dough and fit in pie pan. Crimp edges. Cut circle of parchment paper the size of the pie pan, and lay on top of crust. Cover with a single layer of pie weights or dried beans. Refrigerate prepared crust for a few minutes while you work on the filling. 

Prepare filling.

Toss together:

• 2 cups shredded Swiss cheese
• 1 package frozen, chopped spinach, thawed with all extra moisture squeezed out. (I usually end up using a little over ½ cup spinach, after the moisture has been removed.)

Whisk together:

• 3 eggs
  
• 1 ¼ cups warm milk
• ½ teaspoon salt
• Fresh ground pepper

Put crust in the hot oven and blind bake until edges are just golden, about 10 minutes. Remove from oven and take out the pie weights and parchment paper

Reduce oven heat to 350 degrees. Working quickly, fill the pie shell with the spinach/cheese mixture. Pour over the custard. 

Return quiche to 350 degree oven and bake for 45 or 50 minutes until it is puffed up and golden brown on top. (Make sure the top is completely puffed, like you see pictured.)

Cool for 10 minutes or longer. Cut into wedges and serve. By the way, quiche is excellent served at room temperature!

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• quiche
• spinach quiche
• pie
• pie crust
• pate brisee
• homemade
• recipe