Print

Spinach Quiche Recipe

Spinach Quiche Recipe
Print Recipe

★★★★★

4.8 from 22 reviews

This Spinach Quiche recipe is a classic dish that combines a buttery, flaky crust with a rich and creamy spinach filling. Perfect for brunch or a light dinner, this quiche is sure to impress your family and friends.

Ingredients

Scale

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

  1. For the Crust: 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.
  4. How to Roll Out the Crust: 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.
  5. 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.
  6. How to Blind Bake the Crust: 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.
  7. 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.
  8. How to Make the Quiche: 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.
  9. 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.
  10. 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.
  11. Pour the egg mixture into the partially baked crust. Top with the remaining spinach, evenly distributing it over the quiche.
  12. 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.

Notes

  • You can customize the filling by adding ingredients like cooked bacon, mushrooms, or sun-dried tomatoes.
  • This quiche can be served hot, warm, or at room temperature.

Nutrition

Keywords: Spinach Quiche, Quiche Recipe, Brunch Recipe, Vegetarian Quiche

Find it online: https://kitchenbyrita.com/spinach-quiche-recipe/