Spinach Quiche
Spinach Quiche is a delightful dish that combines a flaky, buttery crust with a rich and creamy filling loaded with fresh spinach and cheesy goodness. This versatile recipe is perfect for breakfast, lunch, or dinner, making it a comforting and satisfying meal that everyone in the family will love. With its golden crust and luscious interior, every slice of this quiche is a celebration of flavors and textures that evoke warmth and nostalgia. Plus, with our step-by-step instructions, you’ll be able to whip it up in no time, impressing your family and friends with your culinary skills.
Why You’ll Love This Recipe
You’ll adore this Spinach Quiche for its simplicity and the flexibility it offers. With minimal ingredients and an easy preparation method, it’s perfect for those busy weeknights when you want something wholesome without spending hours in the kitchen. The dish serves as a crowd-pleaser, making it ideal for gatherings or brunches. Not only is it delicious, but it’s also packed with nutrition from fresh spinach and eggs, making it a healthier choice without sacrificing flavor.
Ingredients
To craft this Spinach Quiche, gather these ingredients:
- 1 1/4 cups all-purpose flour: This creates a tender, flaky crust that cradles the filling perfectly.
- 1/2 tsp salt: Enhances flavors and balances the richness of the other ingredients.
- 1/2 cup cold unsalted butter, cubed: The key to a flaky texture, adding richness.
- 3-4 tbsp ice water: Helps bring the dough together without warming up the butter.
- 1 tbsp olive oil: Adds depth of flavor for sautéing the onion.
- 1 small onion, finely chopped: Aromatic and sweet when sautéed, adding layers of flavor.
- 3 cups fresh spinach, chopped: Nutritious, vibrant green leaves that wilt to a tender texture.
- 4 large eggs: Forms the custard base, providing protein and structure.
- 1 cup heavy cream: Delivers a rich, creamy mouthfeel.
- 1/2 cup milk: Lightens the custard while adding creaminess.
- 1 cup shredded Gruyère or Swiss cheese: This melty topping contributes an irresistible cheesy flavor.
- 1/2 tsp salt: For seasoning the custard filling.
- 1/4 tsp black pepper: A subtle hint of spice that complements the flavors.
- Pinch of nutmeg (optional): Adds warmth and complexity to the quiche’s flavor.
Step-by-Step Directions
1. Prepare the Crust
In a mixing bowl, combine 1 1/4 cups of all-purpose flour with 1/2 teaspoon of salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. This technique ensures a flaky crust. Gradually add 3 to 4 tablespoons of ice water, one tablespoon at a time, mixing gently until a dough forms. Shape the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes to help it firm up.
2. Pre-Bake the Crust
Once chilled, roll out the dough on a floured surface to fit a 9-inch tart or pie pan. Carefully fit the rolled dough into the pan, trimming the edges as needed. Prick the bottom with a fork to prevent bubbling, then line it with parchment paper and fill with baking weights or dry beans. Preheat your oven to 375°F (190°C), and bake the crust for 15 minutes. After that, remove the weights and parchment, and bake for an additional 5 minutes until slightly golden.
3. Sauté the Spinach Mix
While the crust is baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent. This typically takes about 5 minutes. Next, incorporate the chopped spinach, cooking until wilted, around 2-3 minutes. After cooking, let the spinach mixture cool slightly.
4. Make the Custard
In a large bowl, whisk together 4 large eggs, 1 cup of heavy cream, and 1/2 cup of milk until well combined. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of nutmeg if desired. Stir in the shredded cheese and the cooled spinach mixture, combining everything well to create a rich custard filling.
5. Assemble the Quiche
Pour the spinach and cheese filling into the pre-baked crust, spreading it evenly. Smooth the top, ensuring the filling settles nicely in the crust. Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until the quiche is set in the center and golden brown on top.
6. Cool & Slice
Allow the Spinach Quiche to cool for at least 10-15 minutes before slicing. This cooling period will help the filling set, making it easier to cut clean slices.
Tips & Tricks
For a perfect quiche, ensure your butter is cold when making the dough for that flaky texture. You can experiment with different cheeses to suit your taste—Feta and ricotta are excellent alternatives that can add unique flavors. Always let the quiche sit for a few minutes before slicing to avoid a runny filling. You can also customize the filling with other vegetables or meats like mushrooms or cooked chicken for additional flavor.
Serving Suggestions & Pairings
Serve this delightful Spinach Quiche warm or at room temperature, making it perfect for brunch, picnics, or even light dinners. Pair it with a fresh green salad dressed with vinaigrette for a balanced meal. A glass of chilled lemonade or iced tea complements the dish beautifully, creating a refreshing dining experience.
Nutritional Information
A serving of Spinach Quiche (1 slice) contains approximately 320 calories, with 22g of fat, 22g of carbohydrates, and 9g of protein. Rich in vitamins A and C from spinach and protein from eggs, this quiche offers a balanced meal option. While indulgent, it pairs well with healthier sides like salads to create a more balanced plate.
Storing Tips & Variations
To store, cover any leftover Spinach Quiche in plastic wrap or foil and refrigerate for up to 3 days. It also freezes beautifully; just wrap it tightly before freezing. To reheat, simply place it in the oven until warmed through. For variations, consider adding sun-dried tomatoes, different types of cheeses, or even a splash of herbs like dill or basil for an extra punch of flavor.
Conclusion
This Spinach Quiche is sure to become a staple in your kitchen. With its delicious flavors and satisfying textures, it’s a recipe you’ll want to revisit time after time. Whether you’re looking for an easy weeknight dinner or a dish to impress your guests at brunch, it’s adaptable, straightforward, and oh-so-tasty. Don’t hesitate to try this recipe and let us know about your experience!
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach! Just make sure to thaw and drain it well to remove excess moisture before adding it to the quiche filling.
2. How do I know when the quiche is done?
The quiche is done when the edges are golden brown, and the center should be set but slightly jiggly. It will firm up as it cools.
3. Can I make this quiche ahead of time?
Absolutely! You can prepare the quiche a day ahead, cover it, and refrigerate it before baking. Just add an extra 10 minutes to the baking time if baking straight from the fridge.
4. What can I use instead of heavy cream?
If you want a lighter version, you can replace the heavy cream with half-and-half or whole milk. It may not be as rich, but it will still be delicious!
5. Is this recipe vegetarian?
Yes, this Spinach Quiche is vegetarian-friendly as it uses eggs and dairy without any meat or meat byproducts. Enjoy it guilt-free as part of your meatless meals!
Spinach Quiche
Ingredients
For the crust
- 1 1/4 cups all-purpose flour Creates a tender, flaky crust.
- 1/2 tsp salt Enhances flavors.
- 1/2 cup cold unsalted butter, cubed Key for flaky texture.
- 3-4 tbsp ice water Helps bring the dough together.
For the filling
- 1 tbsp olive oil For sautéing the onion.
- 1 small onion, finely chopped Adds layers of flavor.
- 3 cups fresh spinach, chopped Nutritious and vibrant.
- 4 large eggs Forms the custard base.
- 1 cup heavy cream Delivers a rich, creamy mouthfeel.
- 1/2 cup milk Lightens the custard.
- 1 cup shredded Gruyère or Swiss cheese Contributes cheesy flavor.
- 1/2 tsp salt For seasoning.
- 1/4 tsp black pepper Adds subtle spice.
- Pinch nutmeg (optional) Adds warmth and complexity.
Instructions
Preparation
- In a mixing bowl, combine flour with salt and cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing gently until a dough forms. Wrap in plastic and chill for at least 30 minutes.
Pre-Bake the Crust
- Roll out the dough to fit a 9-inch tart pan, pricking the bottom and lining it with parchment.
- Bake at 375°F (190°C) for 15 minutes, then remove weights and bake for an additional 5 minutes.
Sauté the Spinach Mix
- Heat olive oil in a skillet, sauté onion until soft, then add spinach and cook until wilted.
Make the Custard
- In a bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg. Stir in the cheese and spinach mixture.
Assemble and Bake
- Pour the filling into the pre-baked crust and bake at 350°F (175°C) for 35 to 40 minutes until set and golden.
Cool & Slice
- Let cool for 10-15 minutes before slicing for clean cuts.