Chef Sean's Signature Recipes

Caramelized Garlic and Spinach Quiche with Aged Cheddar

Heart warming quiche filled with lots of cheddar, maple caramelized garlic, and spinach.


For Dough

  • 1⅓ cup pastry flour
  • 4 oz cold unsalted butter, cut into pieces
  • 2 tsp sugar
  • 1 egg yolk plus 1 egg for egg wash
  • ½ tsp salt
  • ½ tsp white vinegar
  • 2 tbsp water

For Filling

  • 4 large eggs
  • 3 heads of garlic, cloves peeled
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • Kosher salt and black pepper to taste
  • 6 ounces sharp white cheddar cheese, grated (about 2 cups)
  • 2 cups baby spinach
  • ¾ cup crème fraîche
  • ¾ cup heavy cream


For Crust

  1. Preheat oven to 350 degrees.
  2. In a bowl combine flour, butter, sugar and quickly work into small pieces with your fingertips until the mixture forms fine crumbs.
  3. In second bowl mix together egg, salt, vinegar and half of the water.
  4. Make a well in the centre of the mixture, add egg mixture, mix until ingredients just come together it should be soft, but not sticky (it should just stick together – add more water if needed). Work the dough lightly with your hands for a few seconds to form a smooth dough, wrap in plastic and chill until firm (about 30 minutes).
  5. On a lightly floured surface, roll an 8oz piece of pastry out to form a circle (about ¼ -inch thick) just large enough to fit into a tart shell. Carefully transfer pastry to tart shell and press into base and sides. Remove excess and chill (for at least 30 minutes).
  6. Beat 1 egg with a splash of water and brush pastry lightly.
  7. Bake tart shell in preheated oven until cooked through and lightly golden brown (about 12 minutes).
  8. Remove from oven and cool on a wire rack.

For Filling

  1. Place a medium saucepan with salted water on the stove and bring to a boil.
  2. Cook garlic in the boiling water until beginning to soften, about 3 minutes, then drain.
  3. Heat 1 Tbsp of oil in pan over medium-high heat. Add garlic and cook, stirring occasionally, until cloves start to turn golden brown, about 2 minutes.
  4. Add vinegar and 1 cup water and bring to a boil. Reduce heat and simmer until garlic is tender, 10–12 minutes.
  5. Add maple syrup, rosemary, and thyme to the garlic, and season with salt and pepper. Cook, stirring occasionally, until liquid is syrupy and coats garlic, about 5 minutes.
  6. Scatter cheese over prepared pie crust, and top with spinach.
  7. Whisk crème fraîche, cream, and 4 eggs in a medium bowl; season with salt and pepper. Pour over spinach and cheese.
  8. Add garlic with a drizzle of syrup.
  9. Bake in 350 degree oven until custard is set and golden brown in spots, 35–40 minutes.
  10. Let cool on a wire rack, slice and serve.