Springtime Quiche

Instructions

Making the Crust

1. In a food processor, combine Caputo "00" Baking Flour and salt.
2. Add the cold cubed butter and pulse until the butter pieces are pea sized.
3. In a small bowl, whisk together 1 egg and the ice water.
4. With the food processor running, slowly pour in the egg mixture. The dough will look shaggy at first, after a few seconds it will begin to form.
5. Transfer the dough to a lightly floured surface.
6. Dust a rolling pin with flour and roll the dough to fit your pie or quiche pan. The dough can be slightly sticky, so add flour as needed.
7. If your pan is non-stick, no preparation is needed. Otherwise, lightly brush with melted butter or olive oil.
8. Press the dough into the pan, making sure it fits snugly into the edges.
9. Use a fork to "dock" the bottom of the crust to prevent puffing during baking.
10. Place the crust in the freezer for 20 minutes to 1 hour to firm up.
11. If preparing in advance, wrap in plastic and freeze until ready to use.

Prepare the Filling

1. Preheat oven to 375°F.
2. In a skillet over medium heat, sauté the prosciutto until about ¾ cooked. Do not crisp completely, as it will continue cooking in the oven.
3. Remove the prosciutto from the pan, and into a separate bowl to cool.
4. Add 2 tablespoons of butter to the same pan and allow it to melt.
5. Add the diced leeks and cook until softened and translucent.
6. Add the spinach and cook until wilted. Total cook time for leeks and spinach should be about 10 minutes.
7. Allow the prosciutto, leeks, and spinach to cool in a separate for 5 minutes, so they don't cook the egg mixture.

Assemble the Quiche

1. In a separate bowl, whisk together 4 eggs and 1 cup milk.
2. Add the cooled prosciutto, leek, and spinach to the egg mixture.
3. Remove the crust from the freezer and pour the filling into the shell.
4. Crumble the goat cheese over the top.
5. Place the quiche pan on a sheet pan to prevent spills in the preheated oven.

Bake & Serve

1. Bake for 30–35 minutes, until the quiche is set.
2. You'll know it's done when the center no longer jiggles when the pan is gently shaken!
3. Allow the quiche to rest in the pan for 15–30 minutes so it finishes setting.
4. Slice, serve, and enjoy!