free webpage counters

Spinach quiche

by

Prep Time: 30 minutes (plus 30 minutes chilling time for the dough)
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes
Servings: 8 Slices

A Note on the Crust

This recipe includes a homemade pastry crust because, in my opinion, the process is therapeutic and the result is vastly superior to store-bought. However, if you are short on time or simply don’t want the fuss, a high-quality, refrigerated pie crust (the kind you roll out yourself) works perfectly as a time-saving alternative. Just unroll, fit into your pan, and proceed with the recipe.

Ingredients

For the Homemade Pie Crust (Optional but Recommended):

  • 1 ¼ cups (155g) all-purpose flour

  • ½ teaspoon salt

  • ½ cup (115g) unsalted butter, very cold and cut into small cubes

  • 3-4 tablespoons ice water

For the Quiche Filling:

  • 1 tablespoon olive oil

  • 1 medium yellow onion, finely chopped

  • 2 cloves garlic, minced

  • 10 ounces (280g) fresh spinach (or 1 package of frozen chopped spinach, thawed and squeezed very dry)

  • 4 large eggs

  • 1 ½ cups (360ml) heavy cream (or a mix of half-and-half and milk for a lighter version)

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • ⅛ teaspoon ground nutmeg (freshly grated is best)

  • 1 ½ cups (170g) shredded cheese (a blend of Gruyère and sharp cheddar is fantastic, but Swiss or a simple cheddar works well too)

Intensities and Difficulty

To help you plan your cooking session, I’ve rated the key components of this recipe. This is a Medium difficulty recipe overall, with the crust making it slightly more advanced.

  • Skill Level: Intermediate (Primarily for the pie crust; the filling is very easy).

  • Time Commitment: Moderate. You’ll need a good hour of active and inactive time.

  • Mess Factor: Low to Medium. A food processor makes the crust clean, but rolling it out can be a bit messy.

  • Flavor Intensity:

    • Crust: Rich, buttery, and flaky.

    • Filling: Creamy, savory, and slightly sweet from the onions.

    • Overall Aroma: Inviting and homey, with a distinct nutty note from the cheese and nutmeg.

Instructions

Step 1: Make the Crust (If Using Homemade)

  1. In a food processor, pulse the flour and salt together.

  2. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining.

  3. While pulsing, slowly add the ice water, one tablespoon at a time, until the dough just begins to clump together. Do not over-process.

  4. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands to form a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This resting period is crucial for preventing a tough crust.

Step 2: Pre-bake the Crust (Blind Bake)

  1. Preheat your oven to 375°F (190°C).

  2. On a floured surface, roll the chilled dough into a circle about 12 inches in diameter.

  3. Gently fit the dough into a 9-inch tart pan with a removable bottom or a standard 9-inch pie dish. Press it firmly into the flutes and trim any excess overhang.

  4. Prick the bottom of the crust all over with a fork. This prevents it from puffing up.

  5. Line the inside of the crust with parchment paper and fill it with pie weights, dried beans, or rice.

  6. Bake for 15 minutes. Remove the parchment and weights, and bake for another 5-7 minutes until the bottom is just starting to look dry and slightly golden. Remove from the oven and set aside. Reduce the oven temperature to 350°F (175°C).

Step 3: Prepare the Filling

  1. While the crust is baking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

  2. Add the minced garlic and cook for one minute until fragrant.

  3. Add the fresh spinach to the pan in handfuls. It will look like a mountain at first but will wilt down significantly. Cook until all the spinach is wilted, about 3-4 minutes.

  4. Transfer the spinach mixture to a fine-mesh strainer or a clean kitchen towel. Press firmly with a spatula or squeeze the towel to remove as much excess liquid as possible. This step is non-negotiable; excess water will make your quiche soggy.

  5. In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth and well combined.

  6. Stir the squeezed, cooked spinach and onions into the egg mixture.

  7. Add the shredded cheese and fold everything together until just combined.

Step 4: Assemble and Bake

  1. Pour the spinach and cheese filling into your pre-baked pie crust.

  2. Transfer the quiche to the oven (on the middle rack) and bake at 350°F (175°C) for 40-45 minutes.

  3. The quiche is done when the center is just set but still has a slight jiggle when you gently shake the pan. The top should be golden brown and slightly puffed.

  4. If the edges of the crust are browning too quickly, you can cover them with a pie shield or strips of aluminum foil.

Step 5: Rest and Serve

  1. This is the most important step: Let the quiche cool on a wire rack for at least 15-20 minutes. This allows the custard to set fully, making it easier to slice.

  2. Serve warm or at room temperature. It is equally delicious either way. This quiche is a complete meal on its own but pairs beautifully with a simple green salad dressed with a lemon vinaigrette.

The Final Touch

This Spinach Quiche is more than just a recipe; it’s a canvas. Feel free to add crispy, crumbled bacon, sautéed mushrooms, or swap the spinach for kale or Swiss chard. The key to success is to ensure your greens are well-drained and your filling is seasoned with a generous hand.

Storage and Leftovers

This quiche stores beautifully. Keep it covered in the refrigerator for up to 4 days. It can be enjoyed cold, at room temperature, or gently reheated in a 300°F (150°C) oven until warmed through. I don’t recommend freezing it, as the texture of the custard can become watery upon thawing.

Nutrition Facts

Serving Size: 1 Slice (assuming 8 slices)

This nutritional information is an estimate based on a standard pie crust, a blend of whole eggs, heavy cream, and Gruyère cheese. Values will vary depending on the specific ingredients used.

  • Calories: 480

  • Total Fat: 37g

    • Saturated Fat: 21g

    • Trans Fat: 1g

  • Cholesterol: 230mg

  • Sodium: 490mg

  • Total Carbohydrates: 20g

    • Dietary Fiber: 2g

    • Total Sugars: 3g

  • Protein: 15g

  • Vitamin D: 1mcg

  • Calcium: 280mg

  • Iron: 2mg

  • Potassium: 330mg

Leave a Comment