Impossibly Fluffy Spinach Quiche
For me, a good quiche is all about the fluff factor. There are two key methods to ensuring a delightfully buoyant egg pie. The first is separating your egg whites and yolks then beating the whites until they're really frothy, and the second is cooking your quiche in a hot water bath. While these steps take a few extra minutes, they can transform your creation from tasty to epic. I promise.
Impossibly Fluffy Spinach Quiche
3 tablespoons unsalted butter, divided
10 large brown eggs, divided
1 large shallot, diced
1 box (10 oz) frozen spinach, thawed and drained
1 cup shredded cheese (mozzarella or mild cheddar)
6 cups hot water
Sea salt and freshly ground black pepper, to taste
Preheat oven to 350. Melt 2 tablespoons of butter in a small skillet and set aside. With an electric mixer, beat the egg whites in a medium bowl until frothy (1 minute). Whisk the egg yolks and melted butter in a small bowl. Heat the remaining tablespoon of butter in the same skillet and sauté the shallot for 2 minutes. Slowly add the yolk mix to the egg whites and stir gently. Add the shallot, spinach and cheese to the egg mixture, season with salt and pepper, and stir. Pour the quiche mixture into a glass pie dish and place the dish inside of a large roasting pan. Carefully add enough hot water around the sides of the dish to come up halfway (around 6 cups). Bake for 45 minutes.