Friday, July 19, 2024
HomeCakeSpinach Quiche - Baker by Nature

Spinach Quiche – Baker by Nature

This Spinach Quiche is the last word breakfast or brunch recipe! The home made all-butter crust is tremendous flaky and the egg filling is made with heavy cream, frozen chopped spinach, and shredded cheese, so you realize it’s scrumptious.

Bonus: You may cool utterly, wrap in plastic wrap, and freeze within the pie plate for as much as 2 months!

Spinach Quiche Recipe

I’ve been having lots of enjoyable including extra quiche recipes to our recipe field these days! And it doesn’t get extra basic than a spinach and cheese quiche. From the buttery crust to the tacky spinach and egg filling… it’s the right recipe for breakfast, brunch, or dinner. It’s additionally an amazing freezer meal!

Quiche freezer nicely for as much as 2 months. So if you happen to can pop a quiche within the freezer and pull it out once you want a fast meal! Or when you’ve got a good friend who’s anticipating a child quickly, quiche is the right meal to drop on their porch. They’ll get pleasure from some now and freeze the remainder for an additional busy night time sooner or later!

Elements for Spinach Quiche

  • All-Objective Flour: I don’t recommend subbing plant based mostly flours right here! A 1 for 1 gluten free flour may match, however I’d advocate doing a trial run first.
  • Granulated Sugar: A tiny pinch of sugar balances out the flavors within the pie dough.
  • Salt: Very similar to sugar, salt helps steadiness the flavors within the pie crust. It additionally helps improve the entire scrumptious flavors within the egg filling.
  • Butter: Ensure your butter is VERY chilly; heat butter is enemy #1 on the subject of pie crust.
  • Ice Water: Merely add an ice dice to your water just a few minute earlier than you want it for this recipe and voila, you’ll have ice water.
  • Frozen Chopped Spinach: If you wish to use recent spinach, that ought to work superb. You’ll need to begin with a big quantity because it shrinks so much once you prepare dinner it down.
  • Olive Oil: Use no matter you have got available, it doesn’t should be fancy!
  • White Onion: I really like the style of white onion on this quiche as a result of it doesn’t overpower the opposite flavors. Shallots would additionally work properly.
  • Eggs: You’ll want 6 giant eggs for the egg combination. I can not recommend an egg substitution.
  • Heavy Cream: Don’t sub milk or half-and-half for this ingredient!
  • Cornstarch: That is my secret ingredient for avoiding a watery quiche.
  • Cayenne Pepper: Don’t fear, this ingredient received’t make your quiche style tremendous spicy! It merely enhances the entire different flavors. In a pinch, you need to use black pepper. Though you could need to add a bit extra in amount.
  • Floor Nutmeg: When you have recent nutmeg available, by all means, be happy to make use of it! Simply make sure to finely grate it and don’t use extra nutmeg than known as for.
  • Gruyere Cheese: In case you can not discover gruyere, I recommend utilizing half Swiss cheese and half cheddar cheese. Sharp cheddar cheeses will provide you with the very best taste.

How one can Par Bake the Crust

Observe: I don’t recommend utilizing a store-bought crust for this recipe. This yields a deep dish pie. so if you happen to do determine to make use of store-bought crust, you’ll possible want 2 pie crusts to accommodate the entire quiche filling.

  1. Roll Out the Dough: Let the dough relaxation for quarter-hour at room temperature, then roll it out right into a 16-inch circle.
  2. Press it Into the Pan: Press the crust into a ten″ tart pan. You need to firmly press it into the underside and ridges, with out stretching it or overworking it. Trim extra dough, crimp, and place within the fridge for 20 minutes.
  3. Preheat the Oven: You’ll need your oven to be at 375 levels by the point you’re able to bake.
  4. Blind Bake the Crust: Take away the crust from the fridge, line with parchment paper, and fill with pie weights. Bake for 20 minutes, then take away the pie weights, prick the underside of the crust with a fork, and return to the oven for 15 extra minutes.

If you wish to skip the crust utterly, take a look at this crustless spinach quiche!

How one can Make Spinach Quiche

  1. Prepare dinner the Spinach: You’ll need to prepare dinner the spinach till it’s utterly thawed, then drain it nicely. You need to take away as a lot extra moisture as potential! This helps keep away from the dreaded “soggy quiche”.
  2. Sauté the Onion: You should utilize the identical skillet you used to prepare dinner the frozen chopped spinach. Prepare dinner till the onion has softened and is translucent.
  3. Make the Egg Filling: In a big bowl whisk collectively the eggs, heavy cream, cornstarch, salt, cayenne pepper, and nutmeg till nicely mixed. Fold within the cheese and many of the spinach.
  4. Assemble the Quiche: Pour the egg combination into the partially baked crust. Sprinkle the remaining spinach on high and bake for 40 minutes, or till the quiche is ready and the crust is golden.
  5. Cool the Quiche: When you take away the quiche from the oven, I recommend setting it on a wire cooling rack and letting it cool a minimum of half-hour earlier than digging in. It will assist the juices settle a bit and the cheese agency again up.

Instruments You’ll Want:

Spinach Quiche

Ashley Manila

This Spinach Quiche is the last word breakfast or brunch recipe! The home made all-butter crust is tremendous flaky and the egg filling is made with heavy cream, frozen chopped spinach, and shredded cheese, so you realize it is scrumptious.

Prep Time 2 hrs

Prepare dinner Time 1 hr 10 minutes

Cooling Time 30 minutes

Course Breakfast, Brunch, Dinner, Aspect Dish

Delicacies American, French


For the Crust:

  • 2 and 1/2 cups (300g) all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1 cup (227g) unsalted butter very chilly, reduce into cubes
  • 1/2 cup (113ml) ice water

For the Quiche Filling:

  • 1 10 ounce package deal frozen chopped spinach
  • 2 Tablespoons (28ml) olive oil divided
  • 1 small white onion finely chopped
  • 6 giant eggs room temperature
  • 1 and 1/4 cups (284ml) heavy cream
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon floor nutmeg
  • 6 ounces Gruyère cheese finely grated


For the Crust:

  • In a big bowl, combine collectively the flour, sugar, and salt. Add within the cubed butter and toss with a spatula to coat the butter within the flour. 

  • Utilizing a pastry cutter, work the butter into the flour till the combination is a rough meal. The butter must be concerning the dimension of peas. 

  • Utilizing a silicone spatula, slowly mix in simply sufficient ice water to kind moist clumps. 

  • Pour the shaggy dough out onto a clear floor and knead it gently, till it comes collectively in a ball, including extra ice water provided that completely wanted. 

  • Kind the dough right into a neat ball and gently flatten right into a disk. 

  • Wrap the disk in plastic wrap and place within the fridge to sit back for a minimum of 1 hour, or as much as 48 hours.

How one can Roll Out the Crust:

  • Take away the crust from the fridge and let it relaxation for quarter-hour. Evenly flour a rolling pin and a big clear work floor. 

  • Set the dough in the course of the work floor and – starting from the middle of the disc – roll the dough away from you in a single agency and even stroke. After every stroke, rotate the disc 1 / 4 flip clockwise and roll once more. Evenly sprinkle extra flour on the work floor, pie dough, and rolling pin as wanted. You need to use simply sufficient to stop the dough from sticking. As your disc of dough turns into bigger, be certain to not overstretch the middle of the dough. Proceed rolling till the dough is about 16-inches in diameter, and round a 1/4″ in thickness.

  • Press the crust into a ten” tart or pie pan, firmly urgent it into the underside and ridges. 

  • Trim extra dough, leaving a ¼” of overhang. Roll the overhand beneath the rim of the pie plate and crimp. Refrigerate for 20 minutes. 

How one can Blind Bake the Crust:

  • Preheat the oven to 375 levels (F). Take away the crust from the fridge. Line the crust with parchment paper and fill with pie weights or dry beans.

  • Bake within the decrease third of the oven for 20 minutes. Take away from the oven. Fastidiously take away the pie weights and parchment paper and prick the underside of the crust throughout with a fork.

  • Place again within the oven and bake for 15 extra minutes. Put aside till wanted. Scale back the oven temperature to 350 levels (F). 

How one can Make the Quiche:

  • Place the frozen spinach in a big skillet or saucepan and prepare dinner over medium warmth, stirring often, till thawed, about 3 to five minutes. Take away pan from warmth and drain spinach in a superb mesh strainer, eradicating as a lot extra liquid as potential. Put aside till wanted.

  • Place the skillet again on the stovetop over medium warmth. Add the olive oil and white onion and prepare dinner, stirring often, till the onion has softened and is changing into translucent, about 6 to eight minutes. Don’t let the onion brown. Switch the cooked onion to a small bowl and put aside till wanted.

  • In a big bowl whisk collectively the eggs, heavy cream, cornstarch, salt, cayenne pepper, and nutmeg. Utilizing a rubber spatula, fold within the cheese and about ¾ of the spinach. 

  • Pour the filling into the partially baked crust positioned on a big baking sheet. Sprinkle the remaining spinach on high of the egg combination, spreading it evenly on high of the quiche. 

  • Place the pan within the oven and bake for 45 minutes, or till the middle is ready and the crust is golden-brown. 

  • Take away from the oven and funky on a wire rack for a minimum of half-hour earlier than serving. 

Key phrase quiche, spinach, eggs, breakfast



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