Spinach Quiche

Why You’ll Love This Recipe

You’ll love this Spinach Quiche for its perfect balance of flavors and textures. The tender spinach blends beautifully with the creamy egg filling, and the cheese adds an extra layer of richness. The buttery, flaky crust gives each bite a satisfying crunch. It’s a versatile dish that can easily be customized by adding other vegetables, meats, or different types of cheese. Whether you’re serving it for a special brunch or a weeknight meal, this quiche is a crowd-pleaser that’s sure to impress!

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, cold and cubed

• 3-4 tablespoons cold water

For the filling:

• 1 tablespoon olive oil or butter

• 1 small onion, chopped

• 1 clove garlic, minced

• 1 (10 oz) package frozen spinach, thawed and squeezed dry (or fresh spinach, sautéed and drained)

• 3 large eggs

• 1 cup heavy cream or whole milk

• 1/2 cup grated cheddar cheese (or a blend of cheese like Swiss or Gruyère)

• Salt and pepper to taste

• 1/4 teaspoon nutmeg (optional)

• 1/4 cup grated Parmesan cheese (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust:

1. Make the crust: In a large bowl, combine the flour and salt. Add the cold cubed butter and cut it into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

2. Add water: Gradually add cold water, 1 tablespoon at a time, mixing with a fork until the dough begins to come together. You may not need all of the water.

3. Chill the dough: Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. Roll out the dough: Once chilled, roll out the dough on a floured surface into a 12-inch circle. Press it into a 9-inch pie dish or tart pan and trim any excess dough. Prick the bottom of the crust with a fork to prevent it from puffing up while baking.

5. Blind bake the crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-12 minutes, then remove the paper and weights and bake for an additional 5-7 minutes until the crust is golden. Remove from the oven and set aside to cool.

Prepare the filling:

6. Sauté the onion and garlic: In a skillet, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.

7. Cook the spinach: Add the thawed and squeezed dry spinach to the skillet and cook for 3-5 minutes until any excess moisture evaporates. Remove from heat and let it cool slightly.

8. Make the egg mixture: In a bowl, whisk together the eggs, heavy cream (or milk), cheddar cheese, salt, pepper, and nutmeg (if using).

9. Assemble the quiche: Once the spinach mixture has cooled, spread it evenly over the baked crust. Pour the egg mixture over the spinach, ensuring it’s evenly distributed.

10. Top with Parmesan (optional): Sprinkle the Parmesan cheese on top of the quiche for added flavor and a nice golden finish.

Bake the quiche:

11. Bake: Reduce the oven temperature to 350°F (175°C) and bake the quiche for 30-35 minutes, or until the filling is set and lightly golden on top. A knife inserted into the center should come out clean.

12. Cool and serve: Let the quiche cool for 10-15 minutes before slicing and serving. It can be served warm or at room temperature.

Servings and Timing

• Servings: 6-8

• Prep Time: 20 minutes (plus chilling the dough)

• Cook Time: 45-50 minutes

• Total Time: 1 hour 15 minutes

Variations

• Add bacon or sausage: For a heartier quiche, add cooked crumbled bacon or sausage to the filling along with the spinach.

• Use different cheeses: Swap the cheddar for Gruyère, feta, or a blend of your favorite cheeses for a unique twist on the flavor.

• Add mushrooms or peppers: Sautéed mushrooms, bell peppers, or tomatoes make great additions to the filling for more flavor and color.

• Make it dairy-free: Use a dairy-free milk alternative and vegan cheese to make this quiche dairy-free.

Storage/Reheating

• Storage: Leftover quiche can be stored in the refrigerator in an airtight container for up to 3 days.

• Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes, or microwave individual slices for 30-45 seconds.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works great in quiche! Just be sure to thaw and squeeze out any excess moisture before adding it to the filling.

Can I make this quiche ahead of time?

Yes, you can prepare the quiche the day before. Simply bake it, allow it to cool, then refrigerate. Reheat it in the oven before serving.

Can I make the crust ahead of time?

Yes, the crust can be made a day ahead of time. After blind baking, allow it to cool, then cover and refrigerate. When ready to use, fill it with the prepared filling and bake.

Can I freeze quiche?

Yes, quiche can be frozen before or after baking. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. To reheat, bake from frozen at 350°F (175°C) for 50-60 minutes, or thaw overnight and bake for 30-40 minutes.

Conclusion

Spinach Quiche is a comforting and versatile dish that’s perfect for breakfast, brunch, or a light dinner. The combination of creamy, eggy filling and savory spinach in a flaky crust makes for a satisfying meal that’s sure to please everyone. Whether you’re serving it for a family brunch or making it ahead for a busy week, this quiche is easy to customize and always a hit!