Spinach Quiche
Spinach Quiche is a creamy, savory delight that seamlessly combines fresh ingredients and a flaky pastry crust. This dish is perfect for brunch, lunch, or dinner and has a way of transporting you back to cozy family gatherings and warm, sunlit kitchens. With its rich custard filling and vibrant green spinach, this quiche is not only appealing to the eye but also comforting to the palate. Best of all, it’s easy to prepare, making it an excellent choice for both novice cooks and seasoned chefs alike. In this step-by-step recipe, you will learn how to create a delicious Spinach Quiche that is bound to become a family favorite!
Why You’ll Love This Recipe
There are plenty of reasons why this Spinach Quiche has earned its place in the hearts and homes of many. First and foremost, the preparation is simple, with minimal ingredients required, which means less fuss in the kitchen. Plus, the versatility of this quiche allows you to serve it for brunch with a side salad, or as a light dinner paired with crusty bread. It’s also an incredible crowd-pleaser, perfect for potlucks or celebrations. The combo of creamy custard, nutty Gruyère cheese, and fresh spinach harmonizes beautifully, ensuring that each slice is bursting with flavor. Trust me, this recipe captures the essence of comfort food in every bite!
Ingredients
To create your Spinach Quiche, gather the following ingredients:
- 1¼ cups all-purpose flour: Light and airy, forming the base of your flaky crust.
- ½ tsp salt: Enhances flavor and balances the richness.
- ½ cup cold unsalted butter, cubed: Creates tenderness and flakiness in the crust.
- 3–4 tbsp ice water: Helps bring the dough together without melting the butter.
- 1 tbsp olive oil: Adds depth to the sautéed veggies.
- 1 small onion, finely chopped: Imparts a slight sweetness when cooked.
- 3 cups fresh spinach, chopped: Provides a fresh, earthy flavor and vibrant color.
- 4 large eggs: Forms the backbone of the creamy custard.
- 1 cup heavy cream: Richness in every slice.
- ½ cup milk: Balances the texture, creating a silky custard.
- 1 cup shredded Gruyère or Swiss cheese: Melts beautifully, contributing a nutty flavor.
- ½ tsp salt: Additional seasoning for the custard.
- ¼ tsp black pepper: Adds a mild kick.
- Pinch of nutmeg (optional): A warm hint that elevates the overall taste.
Step-by-Step Directions
1. Prepare the Crust
Start by making the crust for your Spinach Quiche. In a mixing bowl, combine the all-purpose flour and salt. Next, cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Shape the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for 30 minutes.
2. Pre-Bake the Crust
Once your dough has chilled, roll it out on a floured surface to fit a 9-inch tart or pie pan. Gently place the dough into the pan and trim any excess edges. To prevent the crust from puffing up, prick the base with a fork. Line it with parchment paper and fill with baking weights or dried beans. Preheat your oven to 375°F (190°C) and bake the crust for 15 minutes. Afterward, remove the weights and parchment and bake for an additional 5 minutes until lightly golden.
3. Sauté the Spinach Mix
In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent. Next, add the chopped spinach to the pan, cooking until it has wilted down. Remove from heat and let the mixture cool slightly.
4. Make the Custard
In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg (if using) until smooth. Fold in the sautéed spinach and onion mixture, followed by the shredded Gruyère or Swiss cheese. Make sure everything is well combined for a creamy filling.
5. Assemble the Quiche
Pour the filling into the pre-baked crust, smoothing the top with a spatula. Carefully transfer the quiche to the oven and bake at 350°F (175°C) for 35–40 minutes, or until the filling is golden and set in the center. You may want to check it at around 30 minutes to prevent over-baking.
6. Cool & Slice
After baking, allow the Spinach Quiche to cool for at least 10–15 minutes before slicing. This resting time helps the filling to fully set, making it easier to cut and serve.
Tips & Tricks
- Perfectly Flaky Crust: For the best crust, ensure your butter is cold when mixing. You can even freeze the butter for about 30 minutes before cutting it into the flour.
- Chill Your Dough: Allowing the dough to chill is key for achieving a flaky crust. The cold temperature helps the butter maintain its shape during baking.
- Customize with Cheese: Don’t hesitate to mix and match with different cheeses like feta, cheddar, or ricotta for a unique twist.
- Vegetable Variations: Feel free to add other veggies like bell peppers, mushrooms, or even zucchini for added flavor and nutrition.
- Make It Ahead: This quiche can be made in advance and reheated, making it perfect for meal prep or entertaining.
Serving Suggestions & Pairings
This Spinach Quiche is incredibly versatile and can be enjoyed in numerous ways. Serve it warm or at room temperature for brunch, accompanied by a fresh mixed green salad drizzled with a light vinaigrette. Pair it with crispy bacon or smoked salmon for a heartier meal. For a delightful evening, serve it alongside a glass of chilled white wine and a fruit platter. Whether hosting a holiday gathering or enjoying a quiet dinner at home, this quiche is bound to impress.
Nutritional Information
A typical serving of Spinach Quiche (1 slice) contains approximately:
- Calories: 300
- Total Fat: 20g (Saturated Fat: 10g)
- Cholesterol: 120mg
- Sodium: 400mg
- Total Carbohydrates: 25g (Dietary Fiber: 1g, Sugars: 1g)
- Protein: 8g
This dish provides a balance of carbohydrates from the crust, healthy fats from the cheese and cream, and proteins from the eggs, making it a well-rounded meal.
Storing Tips & Variations
- Storing: Leftover Spinach Quiche can be stored in an airtight container in the refrigerator for up to 3 days. Allow it to cool completely before placing it in the fridge.
- Freezing: You can freeze the quiche before or after baking. If freezing raw, wrap it tightly and bake from frozen, adding additional time.
- Reheating: Reheat individual slices in the microwave for quick meals or in the oven for a crispier crust.
Conclusion
There you have it—the ultimate guide to making a delicious, comforting Spinach Quiche. Not only is this dish easy to prepare, but it also embodies the warmth and togetherness of shared meals. I encourage you to give this recipe a try, and I’m sure it will become a standout favorite in your kitchen! Don’t forget to share your experience and any variations you create!
FAQs
1. Can I make this quiche vegetarian?
Absolutely! The Spinach Quiche is already vegetarian-friendly, as it incorporates only vegetables and dairy. Feel free to add more veggies or remove any meats to fit your dietary preferences.
2. What type of cheese works best in quiche?
Gruyère and Swiss cheese are classics, but you can experiment with other options like feta, mozzarella, or even cheddar, depending on your taste preferences.
3. Can I substitute the heavy cream in the recipe?
You can use half-and-half or even whole milk for a lighter option, though the texture may be slightly less creamy. Just be mindful of the cooking time, as it might vary.
4. Is the quiche gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Note that the texture might change slightly.
5. How can I enhance the flavor of my quiche?
Adding herbs like thyme or chives, or spices like paprika, can elevate the flavor profile of your quiche. You can also top it with sun-dried tomatoes or olives before baking for added zest!
Spinach Quiche
Ingredients
For the crust
- 1.25 cups all-purpose flour Light and airy, forming the base of your flaky crust.
- 0.5 tsp salt Enhances flavor and balances the richness.
- 0.5 cups cold unsalted butter, cubed Creates tenderness and flakiness in the crust.
- 3-4 tbsp ice water Helps bring the dough together without melting the butter.
For the filling
- 1 tbsp olive oil Adds depth to the sautéed veggies.
- 1 small onion, finely chopped Imparts a slight sweetness when cooked.
- 3 cups fresh spinach, chopped Provides a fresh, earthy flavor and vibrant color.
- 4 large eggs Forms the backbone of the creamy custard.
- 1 cup heavy cream Richness in every slice.
- 0.5 cup milk Balances the texture, creating a silky custard.
- 1 cup shredded Gruyère or Swiss cheese Melts beautifully, contributing a nutty flavor.
- 0.5 tsp salt Additional seasoning for the custard.
- 0.25 tsp black pepper Adds a mild kick.
- 1 pinch nutmeg (optional) A warm hint that elevates the overall taste.
Instructions
Preparation
- Combine the all-purpose flour and salt in a mixing bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes.
Pre-Bake the Crust
- Roll out the chilled dough on a floured surface to fit a 9-inch tart or pie pan.
- Place the dough in the pan, trim excess edges, prick the base with a fork, and line with parchment paper.
- Fill with baking weights or dried beans and bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, then bake for an additional 5 minutes until golden.
Sauté the Spinach Mix
- Heat olive oil in a skillet over medium heat, add onion and sauté until soft.
- Add chopped spinach and cook until wilted. Remove from heat and let cool slightly.
Make the Custard
- In a mixing bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
- Fold in the sautéed spinach and onion mixture, followed by shredded cheese.
Assembly
- Pour the filling into the pre-baked crust and smooth the top.
- Bake at 350°F (175°C) for 35-40 minutes, or until the filling is golden and set in the center.
Cool & Slice
- Allow the quiche to cool for 10-15 minutes before slicing.