Spinach Quiche is a savory pie filled with a creamy egg custard, fresh spinach, and cheese, all encased in a buttery, flaky crust. This versatile dish is perfect for breakfast, brunch, or even a light dinner. Easy to make and full of flavor, spinach quiche is a crowd-pleaser that can be enjoyed warm or at room temperature.
Why You’ll Love This Recipe
You’ll love Spinach Quiche for its rich, creamy texture and the delightful combination of spinach and cheese. The buttery crust provides a perfect contrast to the smooth custard filling. This recipe is easy to prepare, customizable, and ideal for feeding a crowd. It’s also a great make-ahead dish for busy mornings or special occasions.
Expert Tips and Tricks
- Blind bake the crust: Blind baking the crust ensures it stays crisp and doesn’t get soggy from the filling.
- Squeeze out spinach: Remove excess moisture from the spinach to prevent a watery quiche.
- Use room temperature ingredients: Ensure the eggs and cream are at room temperature for a smoother custard.
- Let it rest: Allow the quiche to rest for a few minutes after baking to set the custard before slicing.
Recipe Variations and Possible Substitutions
- Different greens: Substitute spinach with kale, Swiss chard, or arugula.
- Add protein: Add cooked bacon, ham, or sausage for extra flavor and protein.
- Cheese options: Use Gruyere, cheddar, or feta cheese instead of the suggested cheese.
- Crustless quiche: Skip the crust and pour the filling directly into a greased pie dish for a low-carb option.
Serving and Pairing Suggestions
Serve Spinach Quiche warm or at room temperature, accompanied by a fresh green salad or fruit salad. Pair it with a cup of coffee, tea, or a glass of white wine for a delightful meal. This quiche is also perfect for brunch buffets and potlucks.
Storage and Reheating Tips
- Refrigeration: Store leftover quiche in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the quiche whole or in slices, wrapped tightly in plastic wrap and aluminum foil, for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Individual slices can be reheated in the microwave for about 1 minute.
Recipe FAQs
What can I use instead of heavy cream? You can substitute heavy cream with half-and-half or whole milk, but the custard will be slightly less rich.
Can I make the quiche ahead of time? Yes, you can prepare and bake the quiche ahead of time. Store it in the refrigerator and reheat before serving.
How do I prevent the quiche from being watery? Ensure you squeeze out any excess moisture from the spinach and avoid overfilling with liquid ingredients.
Can I use frozen spinach? Yes, thaw and drain the frozen spinach well before using it in the quiche.
Spinach Quiche
Embrace the deliciousness of our Spinach Quiche, a delightful blend of savory flavors and buttery crust.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 teaspoon salt
- 3-4 tablespoons ice-cold water
Filling
- 2 cups fresh spinach, washed and chopped
- 2 cloves garlic, minced
- 1 cup grated Gruyère cheese
- 1 cup grated sharp cheddar cheese
- 4 large eggs
- 1 cup heavy cream
- Salt and pepper, to taste
Instructions
- In a food processor, pulse the flour and salt until combined.
- Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, one tablespoon at a time, pulsing until the dough comes together.
- Turn the dough out onto a floured surface and shape it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press it gently into the dish and trim any excess overhang.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake the crust in the preheated oven for 15 minutes. Remove the parchment paper and weights, and bake for an additional 5 minutes, or until the crust is lightly golden. Set aside.
- In a large skillet, sauté the minced garlic in a drizzle of olive oil until fragrant.
- Add the chopped spinach to the skillet and cook until it wilts, stirring occasionally. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together the eggs and heavy cream until well combined. Season with salt and pepper.
- Stir in the grated Gruyère and cheddar cheeses, followed by the sautéed spinach and garlic mixture.
- Pour the filling into the pre-baked crust, ensuring an even distribution.
- Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden.
- Let the quiche cool for a few minutes before slicing and serving.
Notes
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 501Total Fat: 40gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 204mgSodium: 462mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 18g
