This spinach and cheese quiche is a delightful blend of rich flavors and creamy textures, perfect for any meal. The combination of fresh spinach, savory cheeses, and a buttery crust makes it an irresistible dish.
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Total: 1 hour 15 minutes
Ingredients
For the Crust:
- Flour: 2¼ cups (280g)
- Cold Butter: 3/4 cup (170g), cubed
- Salt: 1 teaspoon
- Cold Water: 4-6 tablespoons
For the Filling:
- Fresh Spinach: 14 oz (400g)
- Yellow Onion: 1, chopped
- Red Onion: 1, chopped
- Garlic Cloves: 2, crushed (optional)
- Eggs: 3
- Heavy Cream: 1 cup (240 ml)
- Gruyere Cheese: 7 oz (200g), shredded
- Blue Cheese (e.g., Gorgonzola): 3 oz (90g), cubed
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Ground Nutmeg: 1/4 teaspoon
- Butter and Olive Oil: For frying
Instructions
- Prepare the Crust:
- In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Roll Out the Dough:
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch quiche pan or pie dish. Press the dough into the bottom and up the sides of the pan. Trim any excess dough. Prick the bottom with a fork.
- Blind Bake the Crust:
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper, and bake for another 5 minutes or until the crust is lightly golden. Remove from the oven and set aside.
- Prepare the Filling:
- In a large skillet, heat a bit of butter and olive oil over medium heat. Add the chopped yellow and red onions and sauté until soft and translucent. Add the crushed garlic if using, and cook for another minute.
- Add the fresh spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.
- Mix the Filling:
- In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and ground nutmeg. Stir in the shredded gruyere cheese and cubed blue cheese.
- Add the cooked spinach and onion mixture to the egg mixture and stir to combine.
- Assemble the Quiche:
- Pour the filling into the pre-baked crust, spreading it out evenly.
- Bake the Quiche:
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. A knife inserted into the center should come out clean.
- Remove from the oven and let the quiche cool for a few minutes before slicing and serving.
Serving Suggestions:
- Breakfast or Brunch: Serve with a side of fresh fruit or a light salad.
- Lunch or Dinner: Pair with a hearty soup or roasted vegetables for a complete meal.
Storage Tips:
- Refrigerate: Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat slices in the oven at 350°F (175°C) for about 10 minutes, or until warmed through.
Final Thoughts:
This spinach and cheese quiche is a versatile and delicious dish that works well for any occasion. Whether you’re hosting a brunch, preparing a family dinner, or looking for a satisfying meal prep option, this quiche is sure to impress with its rich flavors and creamy texture. Enjoy!
FAQ
Can I use a different type of cheese?
Yes, you can substitute other cheeses like cheddar, fontina, or feta for the gruyere and blue cheese.
Can I make this quiche ahead of time?
Yes, you can prepare and bake the quiche ahead of time. Cool completely, cover, and refrigerate. Reheat in the oven before serving.
Can I use frozen spinach?
Yes, frozen spinach can be used. Make sure to thaw and drain it thoroughly to remove excess moisture before adding it to the filling.
What if I don’t have a quiche pan?
You can use a standard pie dish or a tart pan as a substitute. Just ensure it has a similar diameter and depth.
Can I make the crust gluten-free?
Yes, you can use a gluten-free flour blend for the crust. Adjust the amount of water as needed to get the right dough consistency.
How do I prevent a soggy crust?
Make sure to blind bake the crust as directed and use pie weights or dried beans to prevent bubbling. Pre-baking helps ensure the crust stays crisp.
Can I add other vegetables to the quiche?
Yes, feel free to add other vegetables such as mushrooms, bell peppers, or zucchini. Just make sure they are cooked and any excess moisture is removed.
Can I use a dairy-free alternative for the cream?
Yes, you can use dairy-free cream or milk substitutes like almond or soy milk. The texture and flavor might vary slightly.
How do I know when the quiche is done?
The quiche is done when the center is set and the top is golden brown. A knife inserted into the center should come out clean.
Can I freeze the quiche?
Yes, you can freeze the quiche. Cool it completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw and reheat in the oven before serving.