Tuxedo Park Quiche


This delicious breakfast quiche recipe is from innkeeper Maureen Elliott who along with her husband Bill, owns and operates Tuxedo Park STL Bed & Breakfast Inn in Webster Groves, Missouri. Located just outside St. Louis, the B&B is housed in a beautiful former church that is listed on the National Register of Historic Places. More: https://tuxedoparkstl.com/


1 ½ cup all-purpose flour
½  teaspoon plus 1/8 teaspoon salt
9 Tablespoons, plus 2 teaspoons, single fat or a blend of fats (fats should be very cold)

Choice of fats: Unsalted butter (cut in ½ cubes) or purified lard or vegetable shortening or palm shortening. Butter is always delicious. Lard makes the flakiest crust. Palm shortening would be soy-free. I have been using a lard and palm shortening blend.

Pulse all ingredients in a food processor until fat is incorporated. You can do this by hand with a pastry blender or two forks, it just takes longer.

At this stage the mix can be stored in the fridge or proceed to the next step.

When ready to make a crust, add 5 Tablespoons of Ice Water. Mix with a fork just until the mix holds together. Form a ball. If the room is warm, chill crust in fridge for about 30 minutes. If your room is cool you can proceed with rolling.


1 double crust (whichever is preferred). Homemade, refrigerator sheets or 1 pkg Jiffy mix pie crust. (Frozen crust in an aluminum pie pan are too small)
1 (10 oz.) package of chopped, frozen spinach; thawed
1 (6 oz) package of finely shredded Swiss cheese
5 eggs, beaten
2 cups of half-and-half
½ cup of whole milk
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon nutmeg


Preheat oven to 425 degrees

Lightly spray an 11” x 1 ½ ” quiche pan

Roll out the crust in a 14-15” circle. Place it in the pan and crimp the edges. Crust should be slightly higher than the edge of the pan.

In a sieve, drain spinach and lightly press to release as much water as possible. DO NOT SKIP THIS STEP!

In a medium bowl (at least 10c capacity), beat all five eggs with a fork.  Add 2 cups half and half as well as ½ cup milk. Lightly beat to incorporate.  Stir in salt, pepper, and nutmeg.  Add spinach and stir so it is completely broken up in the egg mixture.  Add cheese and stir. Pour into the prepared pie shell.  Paint exposed edges with a bit of milk.

Bake at 425℉ for 20min. Add an aluminum crust shield or a ring of foil.  Reduce temperature to 325℉ and bake for 30 more minutes. The quiche is fully cooked when the center is firm. Remove from the oven and let stand at least 10 minutes before cutting.


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