Spinach-Mozzarella Pie with Parm Crumble | Baking with Dorie

I had the spinach-Mozzarella pie with Parm crumble for lunch while pondering the difference between a pie and a quiche. The cheese, cream and egg filling reminds me of the classic quiche Lorraine. In fact, the ingredients and ratio of cream and egg are almost identical to that of the asparagus lemon quiche. We baked that from a similar recipe in Baking with Dorie in 2022. So, what are key differences?

From the a baker’s point of view, I know the pie crust is a bit different from the shortcrust tart dough. In addition, a pie pan and a quiche pan are shaped differently. However, I think the differences end there and not by a whole lot. Feel free to weigh in on this topic.

I paired the spinach-Mozzarella pie with a salad and enjoyed my lunch. In the end, with every flavorful bite, all my mental gymnastics just got quieter.

To make the spinach-Mozzarella pie with Parm crumble, start with the Parm crumble (in view of the required chilling time). I really like the crunchy texture and the deliciousness of the Parm crumble. You only need three ingredients: all-purpose flour, butter and grated Parmesan — in almost-equal weight. It comes together quickly after a few pulses in the food processor. The crumbled nuggets, the size of popcorns, can go places. On a dish of roasted vegetables, salad, or as Dorie suggests: to top a not-too-sweet muffin. Any extras are good to have around.

To prep the spinach mixture: sauté onion, shallot and garlic in a large skillet, until softened. Toss in the spinach (kale or chard also work) and cook until wilted. Then season with salt and pepper. Make sure to press against the mixture to get as much liquid out as possible.

I took the easy way out this time by not making my own pie crust. The next step becomes an assembling process. First, layer the strained spinach mixture over the partially-baked pie crust. Pour in the cream and egg filling. Then scatter the mozzarella cubes on top. Carefully, cover the pie with the Parm crumble. Now the pie is ready for baking, at 375°F for about 45 minutes.