Introduction
Spinach quiche is a delightful and versatile dish that can be enjoyed for breakfast, brunch, or even dinner. Packed with fresh spinach, creamy cheese, and a rich egg filling, this recipe from Love and Lemons is sure to become a favorite in your household. Ideal for gatherings or a cozy family meal, this quiche is both delicious and satisfying.
Detailed Ingredients with measures
1 recipe Easy Pie Crust, chilled at least 2 hours (save remaining dough for another use)
5 ounces fresh spinach
6 large eggs
½ cup milk
1 cup crumbled feta or goat cheese
1 cup chopped green onions
¼ teaspoon sea salt
Freshly ground black pepper
Prep Time
Preparation time: 25 minutes
Cook Time, Total Time, Yield
Cook time: 50 minutes
Total time: 1 hour 15 minutes
Yield: 8 servings
Instructions
1. Prepare the Pie Crust:
Roll out one disk of pie dough until you have a large circle about ⅛-inch thick. Gently roll it over your rolling pin and unroll it over a 9- or 9.5-inch pie dish. Press it firmly into the bottom and up the sides. Trim any excess dough to leave a ½-inch overhang, then roll the edge under itself to line up with the rim of the pan. Crimp the edges using your fingers or a fork. Loosely tent with plastic wrap and refrigerate while preheating the oven to 425°F.
2. Blind Bake the Crust:
Once the oven is preheated, uncover the crust and prick the bottom all over with a fork. Line with parchment paper and fill with dried beans or pie weights to reach the top of the crust. Bake for 15 minutes, or until the edges are set. Remove from the oven, lift out the pie weights and parchment paper, and bake for another 5 to 8 minutes, or until the bottom is beginning to set. Remove from the oven and set aside to cool slightly.
3. Prepare the Filling:
Reduce the oven temperature to 350°F. Place the spinach in a steamer basket over a pot with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 to 2 minutes, until the spinach is wilted. Transfer the spinach to a kitchen towel, allow to cool slightly, then wring out the excess water. In a large bowl, whisk together the eggs and milk. Add the steamed spinach, feta, green onions, salt, and several grinds of pepper. Stir to combine.
4. Assemble and Bake:
Pour the egg mixture into the par-baked crust. If necessary, use a spatula to smooth the filling into an even layer. Bake for 40 to 50 minutes, or until the eggs are just set. Allow to cool for 10 minutes before slicing and serving.
Notes:
Leftover pie dough can be tightly wrapped and stored in the fridge for up to 2 days or in the freezer for up to 3 months. If using frozen chopped spinach, thaw fully and squeeze out the excess water before adding to the egg mixture; no need to steam.
Enjoy your homemade Spinach Quiche!
Detailed Directions and Instructions
Prepare the Pie Crust:
Roll out one disk of pie dough until you have a large circle about ⅛-inch thick. Gently roll it over your rolling pin and unroll it over a 9- or 9.5-inch pie dish. Press it firmly into the bottom and up the sides. Trim any excess dough to leave a ½-inch overhang, then roll the edge under itself to line up with the rim of the pan. Crimp the edges using your fingers or a fork. Loosely tent with plastic wrap and refrigerate while preheating the oven to 425°F.
Blind Bake the Crust:
Once the oven is preheated, uncover the crust and prick the bottom all over with a fork. Line with parchment paper and fill with dried beans or pie weights to reach the top of the crust. Bake for 15 minutes, or until the edges are set. Remove from the oven, lift out the pie weights and parchment paper, and bake for another 5 to 8 minutes, or until the bottom is beginning to set. Remove from the oven and set aside to cool slightly.
Prepare the Filling:
Reduce the oven temperature to 350°F. Place the spinach in a steamer basket over a pot with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 to 2 minutes, until the spinach is wilted. Transfer the spinach to a kitchen towel, allow to cool slightly, then wring out the excess water. In a large bowl, whisk together the eggs and milk. Add the steamed spinach, feta, green onions, salt, and several grinds of pepper. Stir to combine.
Assemble and Bake:
Pour the egg mixture into the par-baked crust. If necessary, use a spatula to smooth the filling into an even layer. Bake for 40 to 50 minutes, or until the eggs are just set. Allow to cool for 10 minutes before slicing and serving.
Notes
Leftover pie dough can be tightly wrapped and stored in the fridge for up to 2 days or in the freezer for up to 3 months.
If using frozen chopped spinach, thaw fully and squeeze out the excess water before adding to the egg mixture; no need to steam.
Cook techniques
Preparing the Pie Crust
Rolling out the dough to the correct thickness ensures even baking and a nice texture. Use a rolling pin and keep the dough chilled for easier handling.
Blind Baking
This technique involves pre-baking the crust before adding the filling to prevent a soggy bottom. Use pie weights or dried beans to keep the dough in place while baking.
Steaming Spinach
Steaming spinach helps to maintain its color and nutrients. It wilts quickly, so only steam for 1 to 2 minutes, then wring it out to remove excess moisture before adding it to the filling.
Combining Ingredients
Whisking the eggs and milk together creates a uniform mixture. Make sure to evenly distribute the spinach, cheese, and seasonings for consistent flavor throughout the quiche.
Baking the Quiche
Baking at the right temperature ensures the eggs set properly. Keep an eye on the quiche and check for doneness. The filling should be just set but not overcooked.
FAQ
Can I use a store-bought pie crust?
Yes, a store-bought pie crust can save time and still yield delicious results.
How do I prevent the quiche from being watery?
Make sure to thoroughly wring out the cooked spinach to remove excess moisture. Additionally, avoid overcooking the filling.
Can I use different types of cheese?
Absolutely! Feel free to substitute other cheeses like cheddar, mozzarella, or Swiss based on your preference.
How do I store leftovers?
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Can I freeze quiche?
Yes, quiche can be frozen. Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
Enjoying a homemade Spinach Quiche is a delightful experience, whether served for brunch, lunch, or dinner. The combination of fresh spinach, creamy feta or goat cheese, and eggs creates a flavorful dish that’s both satisfying and nutritious. Plus, it can be easily customized with additional ingredients to suit your tastes!
Cheese Variations
Try using different cheeses, such as shredded cheddar, gruyere, or mozzarella, for varying flavors and textures in your quiche.
Add Meat
Incorporate cooked bacon, ham, or diced sausage for a heartier quiche that adds protein and richness.
Veggie Combinations
Feel free to add other vegetables like bell peppers, mushrooms, or zucchini for extra nutrition and color in your quiche.
Herb Infusions
Enhance flavor by adding fresh herbs such as dill, parsley, or basil to the egg mixture.
Crust Alternatives
Experiment with different crusts like a whole wheat crust, a cauliflower crust, or a crustless version for a gluten-free option.
Spicy Kick
For a spicy twist, add chopped jalapeños or a sprinkle of red pepper flakes to the filling before baking.
