Spinach Quiche Recipe

Looking for a delicious and savory spinach quiche recipe? This easy homemade spinach quiche features a flaky, buttery crust paired with a creamy and flavorful egg filling. Loaded with fresh spinach, Gruyère cheese, and aromatic spices like nutmeg and cayenne, this quiche is perfect for any occasion. Whether you’re serving it for breakfast, brunch, or dinner, this quiche is a great way to enjoy a wholesome and filling meal. With simple ingredients and easy-to-follow instructions, it’s the ideal dish for a cozy family gathering or a special celebration. Plus, it can be made ahead of time and stored for later use.

Ingredients

For the Crust:

• 2 and 1/2 cups (300g) all-purpose flour
• 2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 1 cup (227g) unsalted butter, very cold, cut into cubes
• 1/2 cup (113ml) ice water

For the Quiche Filling:

• 1 10-ounce package frozen chopped spinach
• 2 tablespoons (28ml) olive oil, divided
• 1 small white onion, finely chopped
• 6 large eggs, room temperature
• 1 and 1/4 cups (284ml) heavy cream
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg
• 6 ounces Gruyère cheese, finely grated

Instructions

For the Crust:

1. In a large bowl, combine the flour, sugar, and salt. Add the cubed butter and toss to coat. Use a pastry cutter to blend the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
2. Slowly add just enough ice water to form moist clumps of dough. Turn the dough out onto a clean surface and knead gently until it comes together. Add more water only if necessary.
3. Shape the dough into a ball, then flatten it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 48 hours.

How to Roll Out the Crust:

1. Remove the dough from the refrigerator and let it rest for 15 minutes. Lightly flour a rolling pin and a work surface. Roll the dough from the center outwards, rotating the disk every few strokes to prevent stretching. Continue rolling until the dough is about 16 inches in diameter and 1/4 inch thick.
2. Press the dough into a 10-inch tart or pie pan, then trim the excess dough, leaving a ¼-inch overhang. Fold the overhang under the rim and crimp the edges. Refrigerate the crust for 20 minutes.

How to Blind Bake the Crust:

1. Preheat the oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dry beans. Bake in the lower third of the oven for 20 minutes.
2. Remove from the oven, take out the parchment and weights, and prick the bottom of the crust with a fork. Return the crust to the oven for another 15 minutes until golden brown. Let cool.

How to Make the Quiche:

1. Place the frozen spinach in a skillet over medium heat and cook, stirring occasionally, until thawed (3-5 minutes). Drain the spinach in a fine-mesh strainer, pressing out excess moisture. Set aside.
2. In the same skillet, heat 1 tablespoon of olive oil and cook the onion until soft and translucent, about 6-8 minutes. Remove from heat and set aside.
3. In a large bowl, whisk together the eggs, heavy cream, cornstarch, salt, cayenne pepper, and nutmeg. Gently fold in the Gruyère cheese, most of the spinach, and the cooked onion.
4. Pour the egg mixture into the partially baked crust. Top with the remaining spinach, evenly distributing it over the quiche.
5. Bake the quiche at 350°F (175°C) for 45 minutes or until the center is set and the crust is golden. Cool on a wire rack for at least 30 minutes before serving.

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Why You’ll Love This Recipe

This spinach quiche features a perfectly flaky homemade crust and a rich, creamy filling packed with spinach, Gruyère cheese, and aromatic spices. It’s a versatile dish that works for breakfast, brunch, or dinner. The combination of fresh ingredients and bold flavors makes it a satisfying and wholesome choice for any meal.

Tips

• Use cold ingredients: Ensure the butter for the crust is very cold to achieve a flaky texture.
• Blind bake the crust: This prevents a soggy bottom by partially baking the crust before adding the filling.
• Press out moisture from spinach: Make sure the spinach is well-drained to avoid excess liquid in the filling.

Variations and Substitutions

• Cheese alternatives: Substitute Gruyère with cheddar, mozzarella, or a mix of your favorite cheeses.
• Vegetable options: Add mushrooms, bell peppers, or leeks to the filling for extra flavor.
• Dairy-free: Use a dairy-free cream substitute and non-dairy cheese options for a dairy-free version.

FAQs

Can I make the crust ahead of time? Yes! You can prepare the dough and refrigerate it for up to 48 hours before rolling it out and baking.

Can I freeze this quiche? Yes! After baking, cool the quiche completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat in the oven before serving.

Can I use fresh spinach instead of frozen? Yes, you can use fresh spinach. Just sauté it until wilted, then drain and squeeze out excess moisture before adding to the quiche.

Serving

Serve this spinach quiche warm or at room temperature, topped with a fresh salad or side of fruit. It’s a great option for a light lunch or dinner and pairs well with a glass of crisp white wine or sparkling water.

Suggestions

• Pair with a side salad: A simple arugula or mixed greens salad with a light vinaigrette would complement the quiche nicely.
• Customize with herbs: Fresh thyme, rosemary, or chives can be added to the filling for added depth of flavor.