Spinach and Cheese Quiche

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This Spinach and Cheese Quiche is a delightful combination of creamy cheese, fresh spinach, and flaky pastry. Perfect for breakfast, brunch, or a light dinner, this quiche is simple to make and sure to impress.

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour

Ingredients

For the Pastry Crust:

  • 1½ cups (190g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (115g) cold unsalted butter, cubed
  • 3–4 tablespoons cold water

For the Filling:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 5 cups (150g) fresh spinach leaves, chopped
  • 4 large eggs
  • 1 cup (240ml) milk
  • ½ cup (120ml) heavy cream
  • 1 cup (120g) shredded mozzarella cheese
  • ½ cup (60g) grated Parmesan cheese
  • Salt and pepper to taste
  • ¼ teaspoon ground nutmeg (optional)

Directions

  1. Prepare the Pastry Crust:
    • In a bowl, mix 1½ cups flour and ½ teaspoon salt.
    • Add ½ cup cold butter and rub with your fingertips until the mixture resembles coarse crumbs.
    • Gradually add 3–4 tablespoons of cold water, mixing until the dough comes together.
    • Form the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
  2. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  3. Prepare the Crust for Baking:
    • Roll out the dough on a floured surface and fit it into a 9-inch (23cm) pie or tart pan.
    • Trim the edges and pierce the bottom with a fork.
    • Line the crust with parchment paper and fill with pie weights or dried beans.
    • Bake for 10 minutes. Remove weights and parchment, and bake for another 5 minutes.
  4. Prepare the Filling:
    • Heat 2 tablespoons olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent.
    • Stir in minced garlic and cook for 1 minute. Add chopped spinach and cook until wilted. Remove from heat and let cool.
  5. Assemble the Quiche:
    • In a large bowl, whisk together 4 eggs, 1 cup milk, ½ cup cream, salt, pepper, and nutmeg.
    • Stir in the spinach mixture, mozzarella, and Parmesan.
  6. Bake the Quiche:
    • Pour the filling into the prepared crust.
    • Bake in the preheated oven for 30–40 minutes, or until the center is set and the top is golden.
  7. Cool and Serve:
    • Let the quiche cool for 5–10 minutes before slicing.

Serving Suggestions

  • Serve with a fresh green salad for a complete meal.
  • Pair with roasted vegetables or a bowl of soup for a comforting dinner.
  • Enjoy with a glass of chilled white wine or fresh lemonade.

Cooking Tips

  • Use frozen spinach if fresh isn’t available, but make sure to thaw and drain it well.
  • Blind baking the crust prevents it from getting soggy.
  • Add a sprinkle of nutmeg for a subtle depth of flavor.

Nutritional Benefits

  • Spinach: High in iron, vitamins A and C, and antioxidants.
  • Eggs: Provide high-quality protein and essential nutrients.
  • Cheese: Source of calcium and flavor.

Dietary Information

  • Vegetarian: Yes
  • Gluten-Free: Use a gluten-free crust or almond flour crust.
  • Nut-Free: Yes

Storage

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat slices in the oven at 350°F (175°C) for 10 minutes.
  • Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

Why You’ll Love This Recipe

  • Versatile and can be enjoyed for any meal.
  • Customizable with your favorite vegetables or cheeses.
  • The flaky crust and creamy filling are a perfect match.
  • A crowd-pleaser that looks as good as it tastes.

Conclusion
Spinach and Cheese Quiche is a timeless dish that combines simplicity and elegance. Whether you’re hosting a brunch or preparing a family meal, this quiche delivers a satisfying and flavorful experience.

Frequently Asked Questions (FAQ)

  1. Can I use store-bought pastry? Yes, a premade pie crust works well for convenience.
  2. Can I add other vegetables? Absolutely! Try mushrooms, bell peppers, or zucchini.
  3. What other cheeses work well? Cheddar, Gruyere, or feta are great substitutes.
  4. Can I make it ahead? Yes, bake it in advance and reheat before serving.
  5. How do I prevent a soggy crust? Blind bake the crust before adding the filling.
  6. Can I use dairy-free alternatives? Yes, substitute plant-based milk, cream, and cheese.
  7. Is frozen spinach okay to use? Yes, just thaw and squeeze out excess water.
  8. How do I know the quiche is done? The center should be set but still slightly jiggly.
  9. Can I make mini quiches? Yes, use a muffin tin and adjust the baking time to 15–20 minutes.
  10. How long does it last in the fridge? Up to 3 days in an airtight container.
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