Spinach Quiche
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8
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Course
Main Course
Spinach Quiche
Description
The quiche begins with a well-chilled pie dough rolled thin and carefully fitted into a 9- or 9.5-inch pie pan, with edges crimped for a neat rim. Partially blind baking the crust with parchment and pie weights firms the dough and prevents bubbling. The filling blends eggs beaten with milk, seasoned lightly with salt and freshly ground black pepper, combined with chopped fresh spinach, crumbled feta or goat cheese, and chopped green onions for mild onion flavor.
Once filled, the quiche is baked until the custard sets and the crust edge turns golden. The spinach adds moisture and earthiness, while the feta contributes a creamy, tangy contrast. The result is a balanced savory tart that can be served warm or at room temperature for brunch, lunch, or light dinner.
Leftover pie dough freezes well for future use, and frozen chopped spinach can substitute fresh if fully thawed and squeezed dry to prevent extra moisture in the filling. Properly draining the spinach helps maintain quiche texture and prevents sogginess.
Ingredients
- 1 recipe pie crust chilled at least 2 hours, save remaining dough for another use, easy pie crust
- 5 ounces spinach fresh
- 6 egg large
- ½ cup milk
- 1 cup feta cheese crumbled, or goat cheese
- 1 cup green onion chopped
- ¼ teaspoon salt sea salt
- black pepper freshly ground
Instructions
- Roll out one disk of pie dough according to the instructions in this recipe, until you have a large 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 hands to press it firmly into the bottom and up the sides. Trim any excess dough so that you have a ½-inch overhang on all sides of the pie pan, then roll the edge of the dough under 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 while you preheat the oven to 425°F.
- When the oven is hot, uncover the crust and prick the bottom all over with a fork. Line with parchment paper and fill with dried beans or pie weights to reach the top of the crust. Bake for 15 minutes, or until the edges of the crust are set.
- Remove from the oven and lift the pie weights and parchment paper out of the crust. Bake the crust for another 5 to 8 minutes, or until the bottom is beginning to set. Remove from the oven and set aside to cool slightly.
- Reduce the oven temperature to 350°F.
- Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 to 2 minutes, or until the spinach is wilted. Transfer to a kitchen towel and allow to cool slightly, then wring the excess water out of the spinach.
- In a large bowl, whisk together the eggs and milk. Add the steamed spinach, feta, scallions, salt, and several grinds of pepper and stir to combine. Pour into the par-baked crust. If necessary, use a spatula to smooth the egg mixture into an even layer.
- Bake the quiche for 40 to 50 minutes, or until the eggs are just set. Allow to cool for 10 minutes before slicing and serving.
Notes
- Leftover pie dough can be refrigerated up to two days or frozen for three months for future use.
- Frozen chopped spinach is a convenient substitute; thaw completely and squeeze out excess water before mixing into filling.
- Partially blind bake crust to avoid soggy bottoms by setting the dough before adding wet filling.
- Use crumbled feta or goat cheese for tanginess; both work well with spinach and green onions.
User Reviews
Overall Rating
4.9
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