The flaky, buttery crust and delicate egg filling make this spinach quiche dish a breeze to make. It’s perfect for a weekend brunch or breakfast!
This year, for Easter breakfast, I want to make a spinach quiche, and I couldn’t be more excited. Even though it takes (far) more time than my typical morning casserole or frittata, I really love it. Indulge in the irresistible spinach quiche. Tender spinach, green onions, and salty feta cheese are scattered throughout the custardy egg mixture, which is encased in a buttery, flaky shell.
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. Trust me when I say you’re gonna adore it!
My name is 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. A lot of quiche recipes call for even more heavy cream or milk!
The most well-known kind of quiche, the Lorraine quiche with bacon, cheese, and onions, probably originated in the Lorraine area of northeastern France and evolved from the kuchen of neighboring Germany. In the United States, quiche had a brief but enduring heyday in the ’70s and ’80s. Similar to a frittata, the egg mixture pairs 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. So far, however, my favorite is this easy spinach quiche.
Pinch of black pepper, pie crust, spinach, eggs, green onions, milk, and feta cheese set beside a colander.
What You Need to Make a Spinach Quiche
In order to prepare this spinach quiche, you will need the following ingredients:
Surely spinach! Because I like the bite of entire leaves, I use young, fresh spinach in this recipe. Alternatively, you may use chopped spinach that has been thawed from freezer.
Ingredients for the custard filling include milk and eggs. Here, any sort of milk will do. 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.
To bring out every flavor, season with salt and pepper.
Along with my Simple Pie Crust — Making it couldn’t be easier; it’s buttery, flaky, and quick. You may make two quiches out of the dough that this recipe makes. Combine the two at once or store the remaining 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. Read on for more details!
See the whole recipe down below, along with the exact amounts.
Quiche Recipe
Preparing the pie dough is the first stage of this spinach quiche dish. My pie crust recipe blog article has pictures and directions to help you make it. A few important things to keep in mind before you start cooking:
Refrigerate the ingredients. Melt the butter while the crust is in the oven for the flakiest crust possible, not before. Use cold, room temperature water and chilled, room temperature butter to make the pie dough.
Allow it to rest for a minimum of two hours. While you’re preparing this quiche dish, keep this time in mind! Make the dough ahead of time if you want to get a head start. It has a two-day shelf life in the fridge and a three-month shelf life in the freezer. Let the pie dough defrost in the fridge overnight if it’s frozen.
It must be blind baked. Soggy bottoms in quiche are unappealing. To make sure the crust sets before adding the filling, blind bake it for a few minutes. Below the recipe card, you’ll find thorough instructions for blind baking.
Filling may be started after blind baking the crust. Just wilt the spinach by steaming it. 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.
Simmer the spinach for a few minutes, then add the green onions, cheese, salt, and pepper. Combine by mixing.
Next, put the quiche together. Even if the pie crust is still warm, pour the egg mixture into it after it has par-baked. 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. Ten minutes of cooling time is required before slicing and serving. Have fun!
Advice on Achieving Your Goals
Pre-bake the pie crust. Remember to blind bake the crust before adding the filling every time you make quiche. 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. For the pastry to produce those mouth-watering layers, high heat is essential.
Press the spinach leaves together to release their juices. One common mistake people make while making quiche is to use veggies that are too juicy and prevent the filling from setting. 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. Keep in mind that the quiche will keep cooking for a few more minutes after taking it out of the oven when you check for doneness. Bake the eggs until they are just set; you want a soft and custardy consistency, not dry and overcooked. Half an hour is what it takes in my oven.
Turn it into a dinner. Accompany a green salad or fruit salad with pieces of spinach quiche for breakfast. Carrot, strawberry, or lemon yogurt cake muffins are the finishing touches to the menu.
Options for storing and making ahead
If refrigerated in an airtight container, leftover quiche can keep for up to three days. Slices may be eaten warm from the oven or microwave, or even at room temperature.
Frozen quiche is also delicious. Once baked, let it cool to room temperature. After that, either place it in a container that can’t let air in or wrap it firmly in aluminum foil or plastic. Chill for a maximum of three months. Thaw in the fridge for at least one night before cooking in the oven or microwave at 325 degrees.
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