This Spinach Quiche is without equal breakfast or brunch recipe! The home made all-butter crust is tremendous flaky and the egg filling is made with heavy cream, frozen chopped spinach, and shredded cheese, so that you are aware of it’s scrumptious.

Bonus: You’ll be able to cool totally, wrap in plastic wrap, and freeze within the pie plate for as much as 2 months!

Spinach Quiche Recipe

I’ve been having a large number of a laugh including extra quiche recipes to our recipe field in recent years! And it doesn’t get extra vintage than a spinach and cheese quiche. From the buttery crust to the tacky spinach and egg filling… it’s the easiest recipe for breakfast, brunch, or dinner. It’s additionally an excellent freezer meal!

Quiche freezer smartly for as much as 2 months. So if you’ll pop a quiche within the freezer and pull it out when you want a snappy meal! Or when you’ve got a chum who’s anticipating a child quickly, quiche is the easiest meal to drop on their porch. They may be able to revel in some now and freeze the remainder for every other busy night time at some point!

Components for Spinach Quiche

• All-Objective Flour: I don’t counsel subbing plant based totally flours right here! A 1 for 1 gluten loose flour would possibly paintings, however I’d suggest doing an ordeal run first.
• Granulated Sugar: A tiny pinch of sugar balances out the flavors within the pie dough.
• Salt: Just like sugar, salt is helping steadiness the flavors within the pie crust. It additionally is helping beef up the entire scrumptious flavors within the egg filling.
• Butter: Be certain your butter is VERY chilly; heat butter is enemy #1 with regards to pie crust.
• Ice Water: Merely upload an ice dice on your water a couple of minute sooner than you want it for this recipe and voila, you’ll have ice water.
• Frozen Chopped Spinach: If you wish to use recent spinach, that are supposed to paintings superb. You’ll need to begin with a great amount because it shrinks so much whilst you prepare dinner it down.
• Olive Oil: Use no matter you might have available, it doesn’t wish to be fancy!
• White Onion: I like the style of white onion on this quiche as it doesn’t overpower the opposite flavors. Shallots would additionally paintings properly.
• Eggs: You’ll want 6 huge eggs for the egg combination. I will not counsel an egg substitution.
• Heavy Cream: Don’t sub milk or half-and-half for this component!
• Cornstarch: That is my secret component for keeping off a watery quiche.
• Cayenne Pepper: Don’t concern, this component gained’t make your quiche style tremendous highly spiced! It merely complements the entire different flavors. In a pinch, you’ll use black pepper. Even if you might wish to upload a bit extra in amount.
• Floor Nutmeg: When you have recent nutmeg available, by means of all manner, be at liberty to make use of it! Simply be sure you finely grate it and don’t use extra nutmeg than known as for.
• Gruyere Cheese: If you can’t in finding gruyere, I counsel the use of 1/2 Swiss cheese and 1/2 cheddar cheese. Sharp cheddar cheeses offers you the most productive taste.

How you can Par Bake the Crust

Observe: I don’t counsel the use of a store-bought crust for this recipe. This yields a deep dish pie. so in case you do make a decision to make use of store-bought crust, you’ll most probably want 2 pie crusts to house the entire quiche filling.

1. Roll Out the Dough: Let the dough relaxation for quarter-hour at room temperature, then roll it out right into a 16-inch circle.
2. Press it Into the Pan: Press the crust into a ten″ tart pan. You wish to have to firmly press it into the ground and ridges, with out stretching it or overworking it. Trim extra dough, crimp, and position within the fridge for 20 mins.
3. Preheat the Oven: You’ll need your oven to be at 375 levels by the point you’re in a position to bake.
4. Blind Bake the Crust: Take away the crust from the refrigerator, line with parchment paper, and fill with pie weights. Bake for 20 mins, then take away the pie weights, prick the ground of the crust with a fork, and go back to the oven for 15 extra mins.

If you wish to skip the crust totally, take a look at this crustless spinach quiche!

How you can Make Spinach Quiche

1. Cook dinner the Spinach: You’ll wish to prepare dinner the spinach till it’s totally thawed, then drain it smartly. You wish to have to take away as a lot extra moisture as imaginable! This is helping steer clear of the feared “soggy quiche”.
2. Sauté the Onion: You’ll be able to use the similar skillet you used to prepare dinner the frozen chopped spinach. Cook dinner till the onion has softened and is translucent.
3. Make the Egg Filling: In a big bowl whisk in combination the eggs, heavy cream, cornstarch, salt, cayenne pepper, and nutmeg till smartly blended. Fold within the cheese and lots of the spinach.
4. Compile the Quiche: Pour the egg combination into the in part baked crust. Sprinkle the remainder spinach on best and bake for 40 mins, or till the quiche is about and the crust is golden.
5. Cool the Quiche: When you take away the quiche from the oven, I counsel atmosphere it on a cord cooling rack and letting it cool a minimum of half-hour sooner than digging in. This may occasionally lend a hand the juices settle a bit of and the cheese company again up.

Gear You’ll Want:

Spinach Quiche

Ashley Manila

This Spinach Quiche is without equal breakfast or brunch recipe! The home made all-butter crust is tremendous flaky and the egg filling is made with heavy cream, frozen chopped spinach, and shredded cheese, so that you are aware of it’s scrumptious.

Prep Time 2 hrs

Cook dinner Time 1 hr 10 minutes

Cooling Time 30 minutes

Route Breakfast, Brunch, Dinner, Facet Dish

Delicacies American, French

Components 

For the Crust:

• 2 and 1/2 cups (300g) all-purpose flour
• 2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 1 cup (227g) unsalted butter very chilly, reduce into cubes
• 1/2 cup (113ml) ice water

For the Quiche Filling:

• 1 10 ounce package deal frozen chopped spinach
• 2 Tablespoons (28ml) olive oil divided
• 1 small white onion finely chopped
• 6 huge eggs room temperature
• 1 and 1/4 cups (284ml) heavy cream
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon flooring nutmeg
• 6 oz Gruyère cheese finely grated

Directions 

For the Crust:

• In a big bowl, combine in combination the flour, sugar, and salt. Upload within the cubed butter and toss with a spatula to coat the butter within the flour. 

• The usage of a pastry cutter, paintings the butter into the flour till the mix is a rough meal. The butter must be in regards to the dimension of peas. 

• The usage of a silicone spatula, slowly mix in simply sufficient ice water to shape wet clumps. 

• Pour the shaggy dough out onto a blank floor and knead it gently, till it comes in combination in a ball, including extra ice water provided that completely wanted. 

• Shape the dough right into a neat ball and gently flatten right into a disk. 

• Wrap the disk in plastic wrap and position within the fridge to cool for no less than 1 hour, or as much as 48 hours.

How you can Roll Out the Crust:

• Take away the crust from the fridge and let it relaxation for quarter-hour. Frivolously flour a rolling pin and a big blank paintings floor. 

• Set the dough in the midst of the paintings floor and – starting from the middle of the disc – roll the dough clear of you in a single company or even stroke. After each and every stroke, rotate the disc 1 / 4 flip clockwise and roll once more. Frivolously sprinkle extra flour at the paintings floor, pie dough, and rolling pin as wanted. You wish to have to make use of simply sufficient to forestall the dough from sticking. As your disc of dough turns into higher, make sure that to not overstretch the middle of the dough. Proceed rolling till the dough is set 16-inches in diameter, and round a 1/4″ in thickness.

• Press the crust into a ten” tart or pie pan, firmly urgent it into the ground and ridges. 

• Trim extra dough, leaving a ¼” of overhang. Roll the overhand beneath the rim of the pie plate and crimp. Refrigerate for 20 mins. 

How you can Blind Bake the Crust:

• Preheat the oven to 375 levels (F). Take away the crust from the refrigerator. Line the crust with parchment paper and fill with pie weights or dry beans.

• Bake within the decrease 3rd of the oven for 20 mins. Take away from the oven. Moderately take away the pie weights and parchment paper and prick the ground of the crust in all places with a fork.

• Position again within the oven and bake for 15 extra mins. Put aside till wanted. Cut back the oven temperature to 350 levels (F). 

How you can Make the Quiche:

• Position the frozen spinach in a big skillet or saucepan and prepare dinner over medium warmth, stirring from time to time, till thawed, about 3 to five mins. Take away pan from warmth and drain spinach in a superb mesh strainer, taking away as a lot extra liquid as imaginable. Put aside till wanted.

• Position the skillet again at the stovetop over medium warmth. Upload the olive oil and white onion and prepare dinner, stirring from time to time, till the onion has softened and is turning into translucent, about 6 to eight mins. Don’t let the onion brown. Switch the cooked onion to a small bowl and put aside till wanted.

• In a big bowl whisk in combination the eggs, heavy cream, cornstarch, salt, cayenne pepper, and nutmeg. The usage of a rubber spatula, fold within the cheese and about ¾ of the spinach. 

• Pour the filling into the in part baked crust put on a big baking sheet. Sprinkle the remainder spinach on best of the egg combination, spreading it frivolously on best of the quiche. 

• Position the pan within the oven and bake for 45 mins, or till the middle is about and the crust is golden-brown. 

• Take away from the oven and funky on a cord rack for no less than half-hour sooner than serving. 

Key phrase quiche, spinach, eggs, breakfast