Quinoa Spinach Quiche Master the art of quiche baking! The egg mixture and flaky, buttery crust of this simple spinach quiche dish are both light and airy. Breakfast or brunch has never tasted better!
I’m really looking forward to this year’s Easter breakfast since I’m going to make this spinach quiche dish. Even though it takes (far) more time than my typical morning casserole or frittata, I really love it. Indulge in the irresistible spinach quiche. The crust is flaky and buttery, and the inside is custardy and flecked with spinach, green onions, and salty feta cheese. The crust is very soft and flaky.
My best advice for making quiche, as well as a detailed recipe, are below for your perusal in case you’re interested in giving it a go. Despite how scary pastry sounds, I really hope you’ll give this quiche recipe a go. Simple to make and delicious with any meal of the day, whether it’s breakfast, lunch, or supper. I believe it will be perfect for you!
Quiche, what is it?
Quiche is a pie or dessert made with savory egg custard. A crust and a larger milk or cream-to-egg ratio are its distinguishing features, setting it apart from frittatas. Just so you know, my frittata recipe calls for six eggs and a quarter cup of milk, whereas my quiche filling calls for the same amount of eggs and half a cup of milk. Extra milk or heavy cream is called for in a lot of quiche recipes.
The most renowned version of quiche, the Lorraine quiche with bacon, cheese, and onions, probably sprang from the kuchen of neighboring Germany and was born in the Lorraine area of northeastern France. In the United States, quiche had a brief but enduring heyday in the ’70s and ’80s. The egg mixture, similar to that of a frittata, goes well with a range of veggies and cheeses. Quiche with a variety of toppings—potatoes, mushrooms, asparagus, cheddar, Swiss, and more—has been delicious to me. However, out of all the quiches I’ve made, this one with spinach is the best.
Pinch of black pepper, pie crust, spinach, eggs, green onions, milk, and feta cheese set beside a colander.
The components for a spinach quiche recipe
The ingredients for this spinach quiche dish are as follows:
Without a doubt, spinach! I like the whole-leaf texture of fresh baby spinach, so that’s what I use here. Spinach that has been thawed from frozen also works.
Ingredients for the custard filling include milk and eggs. Here, you’re free to use whichever sort of milk you choose. Any kind of milk will do, even unsweetened almond milk and whole milk.
Feta or goat cheese—It gives the filling a tangy, salty taste.
For a vibrant, oniony bite, try using green onions.
Season with salt and pepper for maximum taste.
Not to mention my Simple Pie Crust — It’s easy to cook, has a buttery texture, and is flaky. You may make two quiches out of the dough that this recipe makes. You may make them simultaneously or store the leftover dough in the freezer for up to three months. If you want to skip making the pie crust from scratch and just use store-bought, that works too. Just remember to blind bake it. Follow up on it!
Look down below for the full recipe with all the measurements.
Recipe for Quiche
The spinach quiche recipe begins with the pie crust. The page I made for my pie crust recipe on my blog has pictures and directions that walk you through each step. Let me give you a few pointers before you start cooking:
Put the ingredients in the fridge to stay chilled. Melt the butter while the crust is in the oven for the flakiest crust possible, not before. Refrigerated butter and ice water should be used to make the pie crust.
Allow it to rest for a minimum of two hours. When you plan to create this quiche dish, be sure to account for this time! Get a head start by making the dough ahead of time. You may store it in the fridge for up to two days or freeze it for up to three months. Defrost the pie crust in the refrigerator the night before.
It must be blind baked. A soggy quiche bottom is unappealing. Prior to adding the filling, blind baking the crust helps it firm. Below the recipe card, you’ll find thorough instructions for blind baking.
Mixing eggs by hand
Filling may be started after blind baking the crust. Cook the spinach in a steamer until it just wilts. After that, set it on a dish towel and squeeze out any extra water.
Mash the eggs and milk together in a big basin until the mixture is completely smooth and free of white streaks.
Saute the spinach until tender, then stir in the green onions, cheese, salt, and a few grinds of pepper. Whisk until blended.
Following that, put the quiche together. Transfer the egg mixture to the pie crust that has been par-baked; it’s OK if the dough is still warm. Make sure the filling is evenly distributed if needed.
Lastly, bake for 40 to 50 minutes at 350°F, or until the eggs are almost set. After 10 minutes, let it cool completely before cutting and serving. Savor it!
Adding the spinach quiche filling to the crust that has been par-baked.
Strategies for Achieving Your Goals
Gently bake the crust for a few minutes. Always blind bake the crust before adding the filling when cooking quiche. Trust me, it’s worth it. The bottom of the crust will be underdone and gooey if blind baking is not done. The crust turns out beautifully flaky and crunchy when using it. Please be aware that the crust will be blind baked at a higher oven temperature than the quiche itself. To get flaky, flavorful layers in the dough, high heat is essential.
Harvest the spinach by squeezing it. Using veggies that leak an excessive amount of moisture into the filling is a common mistake that makes quiche fail to set. Squeezing the spinach to remove additional water after steaming can prevent this. You may forgo cooking the spinach if it’s thawed, but be sure to squeeze out any excess moisture.
After cooking, wait for it to reach the desired doneness. After removing the quiche from the oven, it will continue to cook for a few more minutes, so keep that in mind when you check for doneness. Baking the eggs until they are just set will get the perfect texture—soft and custardy—rather than dry and overcooked. This takes around half an hour in my oven.
Prepare it as a full-course dinner. For breakfast, pair pieces of spinach quiche with a fruit salad or a green salad. Lemon yogurt cake, strawberry muffins, or carrot muffins would be a nice touch to round out the buffet.
Choices for STORAGE AND MAKING-AHEAD
You may store leftover quiche in the fridge for up to three days without it going bad. Slices are delicious either warm from the oven or microwaved (up to 325°F).
Quiche freezes properly as well. Once it’s baked, let it cool, then serve. After that, either place it in a container that can’t let air in or wrap it firmly in aluminum foil or plastic. Store in the freezer for a maximum of three months. Thaw completely in the fridge the night before you want to reheat it in the oven or microwave at 325°F.
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