Spinach Quiche
User Reviews
4.6
Spinach Quiche
Description
The Spinach Quiche recipe starts by pre-baking a frozen deep-dish pie crust to ensure a crisp base. The filling combines caramelized onion and garlic sautéed in olive oil or butter with fresh spinach that has been thawed and drained. A custard mix of half-and-half, eggs, and seasonings is poured over the layered vegetables and cheese before baking.
Gruyere cheese adds a smooth, nutty flavor and melts well to bind the filling together. The moderate baking temperature helps set the custard without drying it out, resulting in a tender, creamy texture with slight firmness for slicing. The crushed red pepper introduces a subtle warmth that complements the mild spinach and rich cheese.
This quiche can be served warm or at room temperature for brunch, lunch, or a light dinner. Its balanced flavors and satisfying texture make it suitable alongside salads or light sides. Leftovers store well in the refrigerator and can be reheated gently without compromising texture.
Store leftover quiche in the refrigerator for up to 3 days or freeze it for up to 2 months. Reheat gently to maintain its creamy consistency and enjoy its flavors fully.
Ingredients
- 1 pie crust 9-inch, frozen deep dish
- 1 tablespoon olive oil or butter
- 1/2 cup chopped yellow onion
- 2 garlic minced, cloves
- 1 1/4 cups half and half
- 4 egg large
- 1 egg large, yolk
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 10 ounces spinach thawed and squeezed dry, frozen, chopped
- 1 cup gruyere cheese can use cheddar cheese, shredded
Instructions
- Preheat the oven to 375 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 2 to 3 minutes. Remove from the oven and gently prick the bottom and sides all over with a fork. Return to the oven and bake for 12 more minutes. Remove and set aside.
- Reduce the oven temperature to 325 degrees F.
- In a small skillet, heat the olive oil or butter over medium-high heat. Add the onion and sauté until soft and translucent, about 3 to 5 minutes. Add in the garlic and stir until fragrant, about 1 minute. Remove the pan from the heat and set aside to cool slightly.
- In a medium bowl, whisk together the half-and half, eggs, egg yolk, salt, pepper, and crushed red pepper.
- Add the onion and garlic mixture to the bottom of the pre-baked pie crust and spread in an even layer. Sprinkle the shredded cheese over the top. Add the spinach, spreading it out in an even layer. Pour the half-and-half and egg mixture over the top.
- Carefully transfer the quiche to the oven, on the baking sheet, and bake for 50 to 65 minutes or until the quiche is set in the center and the crust is golden brown. If the crust starts to get too brown, you can carefully tent it with aluminum foil.
- Let the quiche cool until warm before slicing and serving. Enjoy warm, at room temperature, or even cold.
Notes
- Store leftover quiche in the refrigerator for up to 3 days for freshness.
- You can freeze the quiche for up to 2 months; thaw before reheating gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 509mg | 21% |
| Potassium | 258mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 4616IU | 92% |
| Vitamin C | 3mg | 3% |
| Calcium | 276mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
