The Moroccan spice blend ras al hanout seasons this surprising and delicious quiche, reflecting the long, intertwined history of those two nations. The recipe is adapted from the cookbook On the Curry Trail, by Raghavan Iyer (Workman, $30).

Source: Midwest Living


Recipe Summary

20 mins
1 hr 15 mins




Instructions Checklist
  • To make the crust, pour the flour and salt into a food processor bowl with the metal blade in place. Cut up the butter into large cubes and add it to the flour. Pulse the ingredients to break up the butter into smaller pellets as the flour coats them to fashion pea-size lumps.

  • Spoon the water through the feeding chute and continue to pulse the machine until the dough all comes together into a fairly cohesive ball. It may still be a bit loose. Empty the bowl's contents onto a clean board or counter. Gather the dough into a tight ball, compressing it. Do not knead it as you do not want to form a lot of gluten, which will make the crust chewy. Pat it down into a patty roughly 1 inch thick. The butter-marbled dough gives a clue to the crust's impending flakiness. Wrap it in place and refrigerate it as you make the filling.

  • Place an oven rack in the center of the oven and preheat the oven to 375°.

  • To make the filling, heat the butter in a small skillet over medium heat. Add the onion and stir-fry until it is lightly brown around the edges, about 5 minutes. Sprinkle in the Ras al Hanout, giving it a good stir, the heat in the onion being just right to cook the spices in the blend without burning them, about 5 seconds. Set the skillet aside.

  • Whisk together the eggs and cream in a medium bowl. Mix in the mustard, pepper, and salt. Stir in the spiced onion.

  • Fold in the spinach, olives, and cheese and set aside as you partially prebake the pie crust.

  • Lightly flour a board or the countertop as you prepare to roll out the crust. Grab the chilled dough and roll it out to fit a standard deep-dish 9-inch pie pan with an extra inch for overhanging around the edge. Keep light dusting with flour (not too much) as needed to ensure a stick-free crust. Brush off any excess flour from both sides of the dough. Place it in the pie pan and flute the edges by lifting a piece of the rim of the dough all around and pinching it between your thumb and forefinger. An alternate tool is a fork: Press the tines of the fork into the dough around the edges of the pie plate's lip to create ridges.

  • Tear a piece of parchment paper that will cover the bottom and half of the sides of the pie pan. Cover the bottom with either marbles, baking stones, or dried beans to weigh the paper down. Blind bake (no you don't have to cover your eyes; it's the name of the technique of prebaking) the crust in the oven until it is very light brown around the edges, about 15 minutes. Remove from the oven, then carefully remove the weights and the paper.

  • Pour the egg batter into the shell and return the pie to the oven to bake uncovered, until the center is set and a knife inserted in the center comes out clean, 45 to 50 minutes.

  • Allow the quiche to cool a bit on a cooling rack before slicing.

Ingredient Tip

Ras al Hanout is a Moroccan spice blend. You can find it premade at specialty stores or online, or you can easily find recipes online to blend your own. (Raghavan Iyer's recipe is available on

Nutrition Facts

569 calories; fat 45g; cholesterol 301mg; saturated fat 26g; carbohydrates 24g; mono fat 13g; poly fat 3g; trans fatty acid 1g; insoluble fiber 2g; sugars 2g; protein 17g; vitamin a 3409IU; vitamin c 6.4mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 0.2mg; vitamin b6 0.2mg; folate 66.5mcg; vitamin b12 0.9mcg; sodium 946mg; potassium 296mg; calcium 318mg; iron 3.7mg.