Spinach Quiche
User Reviews
5
Spinach Quiche
Description
The Spinach Quiche combines a pre-rolled pie dough crust with a rich custard of whole eggs, egg whites, milk, and cream, providing a delicate, creamy texture. The use of sautéed spinach with excess moisture removed ensures the filling isn't watery. Fresh thyme and shredded fontina cheese incorporated into the custard add a subtle herbal and mellow cheesy flavor. Red bell pepper slices provide a mild sweetness and slight crunch contrasting the smooth filling. A final topping of crumbled goat cheese adds a tangy richness that melts slightly during baking.
The quiche is baked initially at a high temperature to help the crust set and then lowered to ensure the custard cooks through without curdling, yielding a golden-brown surface with a fully set center. After cooling slightly, it can be sliced easily and served warm or at room temperature. This makes it suitable for brunch gatherings, light lunches, or as a savory snack.
Preparation includes chilling the crust before filling, which helps maintain a flaky texture during baking. The recipe yields one 10-inch quiche, which provides several servings. The layering of vegetables before pouring the custard ensures even distribution of ingredients throughout the quiche.
Ingredients
- 1 store bought pie dough, rolled 12 inches in diameter and ¼ inch thick
filling
- 3 egg whole
- 2 egg white
- ⅔ cup milk whole
- ⅓ cup cream
- 1 tablespoon thyme minced
- ½ cup fontina cheese shredded
- 1 cup spinach sautéed, excess liquid removed and chopped
- ½ red bell pepper thinly sliced
- 2 ounces goat cheese crumbled and divided
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 425°F.
- Form rolled out pie dough into a quiche/tart dish and place in the refrigerator to chill.
- Place the eggs, egg whites, milk, and cream into a mixing bowl and whisk together.
- Stir the thyme and fontina into the egg mixture, season with salt and pepper and set aside.
- Remove the quiche shell from the refrigerator and fill with an even layer of spinach, followed by the sliced bell pepper.
- Pour the egg mixture over the layered vegetables and top with a sprinkle of goat cheese.
- Bake the quiche in the oven for 20 minutes. Reduce the heat to 375°F and continue to bake for an additional 20 minutes or until set in the center and golden brown.
- Allow to cool for 7 to 10 minutes before slicing and serving.
Notes
- This recipe makes one 10-inch quiche, providing several servings suitable for a light meal or brunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 231kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 90mg | 30% |
| Sodium | 242mg | 10% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2977IU | 60% |
| Vitamin C | 12mg | 13% |
| Calcium | 127mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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