Ingredients:
1 teaspoon active dry yeast
3 tablespoons lukewarm water
1/4 teaspoon sugar
1 large egg, at room temperature, beaten
2 tablespoons olive oil
1 cup plus 3 tablespoons unbleached all-purpose flour
1/2 teaspoon salt
For the filling:
1 6-ounce bag baby spinach
1 tablespoon olive oil
1 small onion, chopped
4 eggs, at room temperature, beaten
3/4 cup low-fat milk
1/2 teaspoon salt
3 ounces Gruyère cheese, grated (3/4 cup, tightly packed)
Directions:
- To make the crust: In a small bowl, dissolve the yeast in the water, add the sugar, and allow to sit until the mixture is creamy, about five minutes. Beat in the egg and the olive oil. In the bowl of a food processor fitted with a steel blade, combine the flour and the salt. With the processor running, pour in the wet ingredients. Process until the dough comes together on the blade. Turn out onto a lightly floured surface and knead just until smooth; do not overwork the dough. Shape into a ball. Place in a lightly oiled bowl, rounded side down first, then turn over, cover the bowl tightly with plastic wrap, and allow the dough to rise in a draft-free spot until doubled in size, about one hour.
- Meanwhile, place the spinach in a bowl and cover with boiling water. Allow to sit for three minutes, then transfer to a bowl of ice water. Drain, squeeze out excess water, and chop fine.
- Heat the olive oil over medium heat in a medium skillet, then add the onion. Cook, stirring, until tender, five to eight minutes. Stir in the spinach, and toss together. Season to taste with salt and pepper, and remove from the heat.
- Preheat the oven to 400 degrees. Brush a 9- X 13-inch baking pan or a 9- or 10-inch tart pan with olive oil. Turn out the dough onto a lightly floured surface, gently knead a couple of times and shape into a ball. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out to fit the baking pan or tart pan. Line the pan with the dough, pushing the dough well into the corners and one inch up the sides of the rectangular pan (or all the way up the sides of a regular tart pan). Brush the dough with a small amount of beaten egg. Immediately place in the preheated oven, and pre-bake the pastry for 10 minutes, until just beginning to color lightly on the edges. Remove from the oven and turn the heat down to 350 degrees.
- In a bowl, beat the eggs until foamy. Add the milk, salt, and pepper, and beat together until very foamy and light. Stir in the spinach and onion mixture. Sprinkle the cheese evenly over the bottom of the pie crust. Carefully pour the egg mixture into the piecrust, scraping out every last bit with a rubber spatula. Place in the oven and bake 40 minutes, or until the top is lightly browned in paces. Remove from the oven and allow to cool for at least 10 minutes before serving. Serve hot, warm or room temperature.
This amazing recipe I found at http://www.nytimes.com/ and I love it. It's so healthy and delicious in the same time. I hope you like it. Enjoy !
