Quiche is one of the very first things I learned to bake – from my dear mama – as a child.
I will always cherish that experience with her in the kitchen – as well as my LOVE FOR HER – and the creativity and freedom that the idea of “quiche” creates. We always created a savory quiche, topped with ripe, homegrown tomatoes together. And, with that under my belt, I pride myself of my perfected homemade crust and the creativity of flavors on which my mind ponders.

Additionally, I possess a SUPER embarrassing story regarding the word and term, “quiche,” from childhood.

Fully familiar with the concept of the savory goodness of the delicious egg pie, out with with a friend and her mother, I was not yet versed in the spelling of the egg pie.
As I perused the menu, I saw the special of the day inscribed on the chalkboard.
With no shame (I was raised well and did not develop my feelings of shame and guilt until much later in life), I spouted,
“What’s a Quick-ee?” (Clearly unaware of the spelling and pronunciation of my favorite crusted egg pie).
Laughter filled the air.

Oh well, I ensued and ordered one of my favorite items of all time: quiche – “quicky.”

No matter how you interpret it, it’s certainly ALL good!

Here’s a recipe for your new favorite winter quiche: Spinach (Roasted) Chestnut Swiss Chalet Quiche.

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Spinach Chestnut Swiss Chalet Quiche

Crust:
2 cups all purpose flour
8 Tbs. ice cold butter
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice cold water

Preheat the oven to 375 degrees.
Pulse the ingredients together in the bowl of a large food processor until crumbly and beady.
Transfer to a sheet of parchment paper and form into a dough mound.
Top with another layer of parchment and roll out into an 11″ disc.

Transfer to a deep dish pie plate and flute the edges.

Spinach Chestnut Swiss Filling:
2 Tbs. butter
1 small yellow onion, diced
sea salt and pepper
3 cups baby spinach
12 oz. roasted chestnuts, chopped
8 oz. mascarpone cheese
5 large eggs
12 oz. Swiss cheese, diced into 1″ pieces
1/2 tsp. ground nutmeg

2 tsp. dried sage