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Monday, April 15, 2024

Spinach Quiche Recipe – Love and Lemons

Learn to make quiche! This straightforward spinach quiche recipe has a fragile egg filling and a flaky, buttery crust. It is a scrumptious breakfast or brunch!

Spinach quiche

I’m making this spinach quiche recipe for Easter brunch this 12 months, and I’m already wanting ahead to it. It’s a change from my standard breakfast casserole or frittata, and although it’s (a lot) extra time-intensive, each second is value it. This spinach quiche is melt-in-your mouth scrumptious. It has a buttery, flaky crust and a custardy egg filling that’s flecked with tender spinach, inexperienced onions, and salty feta cheese.

In case you’re tempted to strive it, you could find my step-by-step information to learn how to make quiche under, full with all my greatest suggestions for quiche success. I do know that pastry might be intimidating, however I hope you received’t let this quiche recipe scare you. It’s straightforward to grasp, and it’s an exquisite addition to any breakfast or brunch (or dinner, for that matter). I believe you’re going to like it!

What’s quiche?

Quiche is a savory egg custard tart or pie. It differs from a frittata in that it a) has a crust and b) has the next proportion of milk or cream to egg within the filling. (For reference, I exploit 6 eggs and 1/four cup milk in my frittata recipe and the identical variety of eggs and 1/2 cup milk in my quiche filling. Many quiche recipes use much more milk or heavy cream!)

Quiche’s most well-known iteration, the bacon, cheese, and onion quiche Lorraine, originated within the Lorraine area of Northeast France, the place it probably descended from the kuchen of close by Germany. Quiche had a little bit of a heyday within the US within the 1970s and 80s, and it nonetheless stays in style immediately. Like a frittata, it really works superbly with quite a lot of greens and cheeses within the egg filling. I’ve loved quiche flecked with potatoes, mushrooms, asparagus, cheddar, Swiss cheese, and extra. However this easy spinach quiche is my favourite I’ve tried to date.

Pie crust next to colander of spinach, carton of eggs, green onions, milk, feta cheese, and black pepper

Spinach Quiche Recipe Components

Right here’s what you’ll must make this spinach quiche recipe:

  • Spinach, in fact! I exploit recent child spinach right here as a result of I like the feel of the entire leaves. Thawed frozen chopped spinach works too.
  • Eggs and milk – They create the custard filling. You need to use any sort of milk you want right here. Entire milk and unsweetened almond milk each work nice!
  • Feta cheese or goat cheese – It provides tangy, salty taste to the filling.
  • Inexperienced onions – For a recent, oniony kick.
  • Salt and pepper – To make all of the flavors pop!
  • And my Simple Pie Crust – It’s flaky, buttery, and tremendous easy to make. This recipe yields sufficient dough for 2 quiches. Make each side-by-side, or freeze the additional dough for as much as three months. To simplify this recipe, you could possibly use a store-bought pie crust, however you’ll nonetheless must blind bake it. Extra on that under!

Discover the whole recipe with measurements under.

Hand whisking together eggs and milk in glass bowl

How one can Make Quiche

Step one on this spinach quiche recipe is making the pie crust. Yow will discover step-by-step pictures and directions for making it in my pie crust recipe weblog publish. Earlier than you get cooking, listed below are just a few key suggestions:

  • Preserve the elements chilly. For the flakiest crust, you need the butter to soften whereas it’s within the oven, not earlier than. Make the pie dough with ice water and butter that’s chilly from the fridge.
  • It has to relax for not less than 2 hours. Be sure you account for this time while you’re planning to make this quiche recipe! If you wish to get forward, make the dough prematurely. It retains for as much as 2 days within the fridge and for as much as three months within the freezer. Enable frozen pie crust to thaw in a single day within the fridge.
  • You’ll must blind bake it. Nobody likes a quiche with a soggy backside! Blind baking the crust helps it arrange earlier than you add the filling. Discover detailed blind baking directions within the recipe card under.

Hands whisking egg mixture

After you blind bake the crust, begin on the filling. Steam the spinach till it’s simply wilted. Then, switch it to a kitchen towel and wring out the surplus water.

In a big bowl, whisk collectively the eggs and milk, beating till no streaks of egg white stay.

Beaten eggs in glass bowl with feta cheese, green onions, and chopped spinach

Add the steamed spinach, inexperienced onions, cheese, salt, and several other grinds of pepper. Combine to mix.

Quiche filling in glass bowl with wooden spoon

Then, assemble the quiche. Pour the egg combination into the par-baked pie crust (it’s okay if it’s nonetheless heat). If obligatory, easy the filling into an excellent layer.

Lastly, bake in a 350°F oven till the eggs are simply set, 40 to 50 minutes. Enable to chill for not less than 10 minutes earlier than slicing and serving. Get pleasure from!

Pouring spinach quiche filling into par-baked crust

Suggestions for Success

  • Par-bake the crust. It’s value repeating: while you’re making quiche, all the time blind bake the crust earlier than you add the filling. With out blind baking, the crust might be gummy and underdone on the underside. With it, the crust comes out gloriously flaky and crisp. Observe that you just’ll blind bake the crust at the next oven temperature than you’ll use for the precise quiche. The excessive warmth is essential for getting scrumptious layers within the pastry.
  • Squeeze the spinach. A traditional quiche pitfall is utilizing greens that launch an excessive amount of moisture into the filling, thereby stopping it from organising. Keep away from this by squeezing the surplus water out of the spinach after you steam it. In case you’re utilizing thawed frozen spinach, skip the steaming step, however nonetheless press out as a lot moisture as you may.
  • Prepare dinner till it’s simply set. Once you’re checking for doneness, do not forget that the quiche will proceed cooking for a couple of minutes after it comes out of the oven. You need it to be tender and custardy, not overdone and dry, so intention to bake the eggs till they’re simply set. In my oven, this takes 45 minutes.
  • Make it a meal. Serve slices of spinach quiche for brunch alongside a inexperienced salad or fruit salad. Spherical out the menu with carrot muffins, strawberry muffins, or slices of lemon yogurt cake.

Storage and Make-Forward Choices

Leftover quiche retains nicely for as much as three days in an hermetic container within the fridge. Get pleasure from slices at room temperature, or reheat them within the microwave or a 325°F oven.

Quiche additionally freezes nicely. Enable it to chill to room temperature after baking. Then, wrap it tightly in plastic wrap or aluminum foil, or seal it in an hermetic container. Freeze for as much as three months. Enable to thaw in a single day within the fridge earlier than reheating within the microwave or a 325°F oven.

Spinach quiche recipe

Extra Favourite Brunch Recipes

In case you love this spinach quiche recipe, strive considered one of these scrumptious brunch recipes subsequent:

Spinach Quiche

Prep Time: 30 minutes

Prepare dinner Time: 1 hour

Complete Time: 1 hour 30 minutes

Serves 8

This straightforward quiche recipe is a scrumptious breakfast or brunch! The fragile egg custard filling is flecked with spinach, inexperienced onions, and tangy, salty feta cheese. Serve it with a inexperienced salad or recent fruit. Observe: you may want a 9.5- or 9-inch pie plate to make this recipe.

  • Pie Dish (I like this glass dish as a result of I can see if the crust is finished on the underside)

Stop your display screen from going darkish

  • Roll out one disk of pie dough in keeping with the directions in this recipe, till you’ve gotten a big circle about ⅛-inch thick. Gently roll it over your rolling pin and unroll it over a 9- or 9.5-inch pie dish. Use your arms to press it firmly into the underside and up the edges. Trim any extra dough so that you’ve got a ½-inch overhang on all sides of the pie pan, then roll the sting of the dough beneath itself to line up with the rim of the pan. Use your fingers or a fork to crimp. Loosely tent with plastic wrap and refrigerate when you preheat the oven to 425°F.
  • When the oven is sizzling, uncover the crust and prick the underside throughout with a fork. Line with parchment paper and fill with dried beans or pie weights to achieve the highest of the crust. Bake for 15 minutes, or till the sides of the crust are set.

  • Take away from the oven and elevate the pie weights and parchment paper out of the crust. Bake the crust for one more 5 to eight minutes, or till the underside is starting to set. Take away from the oven and put aside to chill barely.

  • Cut back the oven temperature to 350°F.

  • Place the spinach in a steamer basket and set over a pot crammed with 1 inch of water. Convey the water to a simmer, cowl, and steam for 1 to 2 minutes, or till the spinach is wilted. Switch to a kitchen towel and permit to chill barely, then wring the surplus water out of the spinach.

  • In a big bowl, whisk collectively the eggs and milk. Add the steamed spinach, feta, scallions, salt, and several other grinds of pepper and stir to mix. Pour into the par-baked crust. If obligatory, use a spatula to easy the egg combination into an excellent layer.

  • Bake the quiche for 40 to 50 minutes, or till the eggs are simply set. Enable to chill for 10 minutes earlier than slicing and serving.

*Leftover pie dough will maintain, tightly wrapped, within the fridge for as much as 2 days or within the freezer for as much as three months.
**Frozen chopped spinach works too. No must steam—simply enable the spinach to thaw totally and squeeze out the surplus water earlier than including it to the egg combination.

Sources: Melissa Clark’s Temporary Historical past of Quiche and Sweet Sagon’s article about Americanized variations of quiche

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