This Spinach and Cheese Quiche is a rich, creamy, and savory delight that combines a buttery, flaky crust with a filling of fresh spinach, aromatic onions, and two delicious cheeses—gruyere and gorgonzola. Perfect for brunch, lunch, or dinner, this quiche is both elegant and satisfying.
Preparation Time
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: ~1 hour 50 minutes
Servings
- Serves: 6–8
Ingredients
For the Crust:
- 2¼ cups (280 g) all-purpose flour
- ¾ cup (170 g) cold butter, cubed
- 1 teaspoon salt
- 4–6 tablespoons cold water
For the Filling:
- 14 oz (400 g) fresh spinach
- 1 yellow onion, chopped
- 1 red onion, chopped
- 2 garlic cloves, crushed (optional)
- 3 eggs
- 1 cup (240 ml) heavy cream
- 7 oz (200 g) shredded gruyere cheese
- 3 oz (90 g) cubed blue cheese (such as gorgonzola)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- 2 tablespoons butter + olive oil (for frying)
Directions
1. Make the Crust:
- In a food processor, combine flour, salt, and cubed butter. Pulse until crumbs form.
- Add cold water, 1 tablespoon at a time, and process until the dough just comes together. Avoid overmixing.
- Shape into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Prepare the Filling:
- Heat 2 tablespoons butter and a drizzle of olive oil in a large pan over medium heat.
- Add chopped onions and sauté for 5 minutes until softened.
- Stir in crushed garlic (if using) and fresh spinach. Cook until wilted and reduced in size. Drain excess liquid and let cool.
3. Make the Egg Mixture:
- In a large bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg. Set aside.
4. Prepare the Crust:
- Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick.
- Carefully transfer the dough to a 9–10 inch (24–25 cm) pie pan, pressing it evenly into the bottom and sides. Trim off any excess dough.
- Prick the base with a fork and freeze for 30 minutes.
5. Blind Bake the Crust:
- Preheat the oven to 350°F (175°C).
- Line the crust with parchment paper and fill with pie weights, dry beans, or rice.
- Bake for 15 minutes, then remove the weights and parchment paper.
- Bake for an additional 5–10 minutes until lightly golden. Remove from the oven.
6. Assemble the Quiche:
- Sprinkle the sautéed spinach mixture evenly into the crust.
- Add the shredded gruyere cheese and cubed blue cheese.
- Pour the egg and cream mixture over the spinach and cheese.
7. Bake the Quiche:
- Bake for 35 minutes, or until the filling is golden brown and set.
- Let cool slightly before slicing and serving.
Serving Suggestions
- Pair with a crisp green salad and balsamic vinaigrette for a light meal.
- Serve with roasted potatoes or garlic bread for a hearty brunch.
- Add a side of tomato soup for a warm, comforting combination.
- Garnish with fresh herbs like parsley or chives before serving.
- Serve with sparkling wine or iced tea for a refreshing pairing.
Cooking Tips
- Use cold butter and water to ensure a flaky crust.
- Drain spinach thoroughly to avoid a watery filling.
- Pre-bake the crust to prevent it from becoming soggy.
- Experiment with different cheeses like feta or cheddar for variation.
- Allow the quiche to cool slightly before slicing to help it set.
Nutritional Benefits
- Spinach is rich in iron, vitamins A and C, and antioxidants.
- Eggs provide high-quality protein and essential nutrients.
- Gruyere and blue cheese add calcium and healthy fats.
Dietary Information
- Vegetarian-friendly
- Can be made gluten-free by substituting gluten-free flour for the crust.
Nutritional Facts (Per Serving)
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- Calories: ~320
- Protein: 12 g
- Carbohydrates: 22 g
- Fat: 22 g
- Fiber: 2 g
- Sodium: 420 mg
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C (350°F) for 10–15 minutes until warmed through.
- Freeze unbaked quiche for up to 2 months. Bake straight from frozen, adding 10–15 minutes to the bake time.
Why You’ll Love This Recipe
- Rich, creamy filling with layers of flavor from spinach and two cheeses.
- Versatile—perfect for brunch, lunch, or dinner.
- Can be made ahead for meal prep or entertaining.
- A show-stopping dish that’s elegant and easy to make.
Conclusion
This Spinach and Cheese Quiche is a delicious and versatile dish that’s perfect for any occasion. With its flaky crust, rich filling, and blend of cheeses, it’s both comforting and elegant. Whether served warm or cold, it’s sure to impress your guests and satisfy your cravings. Give this recipe a try today and enjoy a slice of savory perfection!
Frequently Asked Questions (FAQ)
- Can I use frozen spinach?
Yes, thaw and drain thoroughly before cooking to remove excess moisture. - Can I substitute the cheeses?
Absolutely! Swap gruyere with cheddar or Swiss, and blue cheese with feta. - Can I make it crustless?
Yes, simply grease the pan and bake without the crust for a low-carb option. - Can I prepare the crust ahead of time?
Yes, the crust can be made and refrigerated for up to 2 days before use. - How do I prevent a soggy crust?
Blind bake the crust and thoroughly drain the spinach to avoid excess moisture. - Can I freeze the quiche?
Yes, freeze baked or unbaked quiche for up to 2 months. - What other vegetables can I add?
Mushrooms, zucchini, or roasted red peppers make great additions. - Can I use milk instead of cream?
Yes, but the filling may be slightly less rich and creamy. - How do I know the quiche is done?
The center should be set and no longer jiggly when gently shaken. - Can I reheat the quiche?
Yes, warm it in the oven at 180°C (350°F) for the best texture.