I have some baby spinach I was thinking of layering into a quiche. Do you think that would work? Or does it need to be wilted and drained first? It's very young and tender baby spinach, so I'm tempted to skip that step, but don't want the quiche to be soggy. Advice anyone?
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I always had real wet pizza--and I mean dripping wet slices--when I used to put raw spinach between the cheese and the sauce. It wasn't until I got my copy of "Mastering" that I learned how much water spinach contains. It doesn't matter how old the spinach is or how it is cooked--its juice begins to exude the minute the heat gets to it.
You might get away with it if you use less cream. . .if you have an oven-safe bowl, you can bake a spoonful of the custard with a few of the fresh leaves to see what happens, but I'd probably lose this bet.
Maybe saute it instead of blanching and squeezing? In some good olive oil, with a little garlic, and the press dry a bit and mix into your custard. I'd cut it down a bit, so you don't have whole leaves, then saute and dry. But I really don't think I'd mix it in raw.