A spinach quiche is a delicious, savory dish that can serve as the perfect breakfast, brunch, or even dinner. With its tender, flaky crust and rich, creamy filling, this quiche offers a satisfying balance of flavors and textures that make it a favorite among both casual and gourmet cooks. Whether you’re looking to impress guests at a brunch gathering or searching for a comforting family dinner, this spinach quiche recipe is a wonderful choice.
In this detailed guide, we will take you step by step through the preparation of this mouthwatering dish. From the ingredients to the methods, we will explain everything you need to know to create a perfect spinach quiche every time.
The Ingredients: Building the Perfect Spinach Quiche
For the Filling:
- 200g (7 oz) Fresh Spinach (or Frozen Spinach, Thawed and Squeezed Dry)
The star of this quiche is the spinach. Whether you opt for fresh or frozen spinach, it provides a vibrant green color and earthy flavor that blends wonderfully with the creamy filling. If you’re using frozen spinach, be sure to thaw it completely and squeeze out any excess moisture to avoid a soggy quiche. Fresh spinach, when wilted down, will give the quiche a slightly different texture but offers a fresher, more delicate flavor. - 1 Small Onion, Finely Chopped
Onions add a subtle sweetness and depth of flavor that contrasts beautifully with the spinach. Their slight caramelization during cooking enhances the overall flavor profile of the quiche. - 2 Cloves Garlic, Minced
Garlic brings aromatic warmth and depth, elevating the savory nature of the dish. It pairs perfectly with both spinach and cheese, providing an essential layer of flavor. - 4 Large Eggs
Eggs form the base of the quiche filling, binding all the ingredients together. They provide structure, richness, and the smooth, custardy texture that is characteristic of a quiche. - 1 Cup (240 ml) Heavy Cream
Heavy cream creates a luxurious, rich texture and helps the eggs set to a creamy, velvety consistency. It adds a decadent quality to the quiche that makes each bite melt in your mouth. - ½ Cup (120 ml) Milk
The addition of milk balances the richness of the heavy cream and eggs, providing a slightly lighter texture without compromising on flavor. This combination of milk and cream ensures the filling is perfectly smooth and creamy. - 1 Cup (100g) Grated Cheese (Gruyère, Cheddar, or Mozzarella)
Cheese is a key player in any quiche, bringing flavor, creaminess, and meltability. Gruyère offers a nutty, slightly sweet flavor, while cheddar provides a sharper, tangy bite. Mozzarella offers a mild, creamy texture. You can choose your preferred cheese, or even combine them to achieve a harmonious blend of flavors. - Salt and Black Pepper, to Taste
Seasoning is crucial to bringing out the best in your spinach quiche. Salt and pepper enhance the natural flavors of the spinach and cheese while balancing the richness of the eggs and cream. Adjust the seasoning according to your personal taste.
For the Crust:
A quiche is incomplete without its flaky, buttery crust. While some might prefer a store-bought pie crust for convenience, a homemade crust adds an extra touch of homemade goodness and flavor. If you want to go all-out, here’s a basic recipe for a pie crust:
- 1 ¼ Cups (150g) All-Purpose Flour
- ½ Cup (115g) Cold Butter, Cubed
- 2-4 Tablespoons Ice Water
- Pinch of Salt
Optional Additions:
- Bacon or Ham:
For a meatier version, diced cooked bacon or ham can be added to the filling. The smoky, salty flavor of the bacon complements the creamy spinach and cheese beautifully. - Mushrooms:
Adding sautéed mushrooms can provide an earthy, savory flavor that enhances the quiche’s overall depth.
The Method: Step-by-Step Guide to Making Spinach Quiche
Now that we have all the ingredients ready, let’s dive into the step-by-step process of creating the perfect spinach quiche. The process involves two main parts: preparing the filling and making the crust.
Step 1: Prepare the Crust
1.1. Make the Pie Crust (if Homemade):
If you’re making your own crust, combine the flour and salt in a large mixing bowl. Add the cubed cold butter and cut it into the flour with a pastry cutter or fork until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough begins to come together.
1.2. Roll Out the Dough:
Turn the dough out onto a floured surface and knead it gently a few times to bring it together. Roll it out into a 12-inch circle to fit a 9-inch pie dish. Place the dough into the pie dish, trimming any excess and crimping the edges to form a decorative crust.
1.3. Blind Bake the Crust (Optional):
To ensure the crust remains crisp and doesn’t become soggy from the quiche filling, it’s a good idea to blind-bake the crust. To do this, line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for about 10 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until lightly golden. Set aside to cool.
Step 2: Prepare the Filling
2.1. Cook the Spinach:
If you’re using fresh spinach, heat a bit of olive oil or butter in a large skillet over medium heat. Add the spinach in batches and cook, stirring, until wilted. Once cooked, transfer the spinach to a colander and press out any excess moisture with the back of a spoon. Let it cool slightly, then chop it coarsely.
If you’re using frozen spinach, make sure it’s completely thawed and squeezed dry before using.
2.2. Sauté the Onion and Garlic:
In the same skillet, heat a bit of olive oil or butter over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened and translucent. Add the minced garlic and cook for an additional minute, just until fragrant. Remove from heat and allow the mixture to cool slightly.
2.3. Mix the Egg Mixture:
In a large bowl, whisk together the eggs, heavy cream, milk, and grated cheese. Season with salt and black pepper. The cream and milk will help create a smooth, custardy filling, while the cheese will add richness and flavor. Once everything is well combined, fold in the sautéed onion and garlic mixture and the cooked spinach.
Step 3: Assemble the Quiche
3.1. Fill the Crust:
Pour the spinach and egg mixture into the prepared pie crust. Smooth the top with a spatula to ensure it’s evenly distributed.
3.2. Bake the Quiche:
Place the quiche in the preheated oven at 375°F (190°C) and bake for about 35-40 minutes. The quiche should be golden brown on top, and a knife inserted into the center should come out clean. If the crust edges start to brown too much, cover them with aluminum foil to prevent burning.
3.3. Cool Before Serving:
Once the quiche is done baking, remove it from the oven and allow it to cool for at least 10 minutes before slicing. This will give the filling time to set, making it easier to cut and serve.
Tips and Tricks for the Perfect Spinach Quiche
- Avoid Sogginess:
Make sure to squeeze as much moisture out of the spinach as possible before adding it to the filling. Excess water can make the quiche soggy and affect the texture. - Use Full-Fat Dairy:
For the creamiest texture and the richest flavor, use full-fat cream and milk. Skim or low-fat versions may yield a less decadent result. - Let It Cool Before Slicing:
Allow the quiche to cool for a few minutes before slicing. This helps the filling set and prevents it from spilling out when cut. - Make It Ahead:
Quiche can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat it gently in the oven at 350°F (175°C) for about 15 minutes before serving.
Conclusion: A Quiche to Remember
This spinach quiche is a delightful dish that balances creamy, savory flavors with the freshness of spinach. Whether served for breakfast, brunch, or dinner, it is sure to be a hit with family and friends. With its rich filling, flaky crust, and versatile ingredients, this recipe is one you can adapt to your taste and serve for any occasion. Enjoy the process of making it, and savor the delicious results!
