This Spinach Quiche is the last word breakfast or brunch recipe! The home made all-butter crust is tremendous flaky and the egg filling is made with heavy cream, frozen chopped spinach, and shredded cheese, so you understand it’s scrumptious.
Bonus: You may cool utterly, wrap in plastic wrap, and freeze within the pie plate for as much as 2 months!
Spinach Quiche Recipe
I’ve been having lots of enjoyable including extra quiche recipes to our recipe field these days! And it doesn’t get extra traditional than a spinach and cheese quiche. From the buttery crust to the tacky spinach and egg filling… it’s the right recipe for breakfast, brunch, or dinner. It’s additionally an awesome freezer meal!
Quiche freezer properly for as much as 2 months. So in the event you can pop a quiche within the freezer and pull it out whenever you want a fast meal! Or when you’ve got a buddy who’s anticipating a child quickly, quiche is the right meal to drop on their porch. They’ll take pleasure in some now and freeze the remaining for one more busy night time sooner or later!
Substances for Spinach Quiche
- All-Function Flour: I don’t recommend subbing plant primarily based flours right here! A 1 for 1 gluten free flour may fit, however I’d advocate doing a trial run first.
- Granulated Sugar: A tiny pinch of sugar balances out the flavors within the pie dough.
- Salt: Very similar to sugar, salt helps stability the flavors within the pie crust. It additionally helps improve the entire scrumptious flavors within the egg filling.
- Butter: Ensure your butter is VERY chilly; heat butter is enemy #1 in the case of pie crust.
- Ice Water: Merely add an ice dice to your water a couple of minute earlier than you want it for this recipe and voila, you’ll have ice water.
- Frozen Chopped Spinach: If you wish to use recent spinach, that ought to work effective. You’ll wish to begin with a big quantity because it shrinks so much whenever you cook dinner it down.
- Olive Oil: Use no matter you might have readily available, it doesn’t should be fancy!
- White Onion: I like the style of white onion on this quiche as a result of it doesn’t overpower the opposite flavors. Shallots would additionally work properly.
- Eggs: You’ll want 6 giant eggs for the egg combination. I can not recommend an egg substitution.
- Heavy Cream: Don’t sub milk or half-and-half for this ingredient!
- Cornstarch: That is my secret ingredient for avoiding a watery quiche.
- Cayenne Pepper: Don’t fear, this ingredient received’t make your quiche style tremendous spicy! It merely enhances the entire different flavors. In a pinch, you should utilize black pepper. Though chances are you’ll wish to add just a little extra in amount.
- Floor Nutmeg: When you have recent nutmeg readily available, by all means, be at liberty to make use of it! Simply you should definitely finely grate it and don’t use extra nutmeg than known as for.
- Gruyere Cheese: If you happen to can not discover gruyere, I recommend utilizing half Swiss cheese and half cheddar cheese. Sharp cheddar cheeses provides you with the very best taste.
Learn how to Par Bake the Crust
Notice: I don’t recommend utilizing a store-bought crust for this recipe. This yields a deep dish pie. so in the event you do determine to make use of store-bought crust, you’ll possible want 2 pie crusts to accommodate the entire quiche filling.
- Roll Out the Dough: Let the dough relaxation for quarter-hour at room temperature, then roll it out right into a 16-inch circle.
- Press it Into the Pan: Press the crust into a ten″ tart pan. You wish to firmly press it into the underside and ridges, with out stretching it or overworking it. Trim extra dough, crimp, and place within the fridge for 20 minutes.
- Preheat the Oven: You’ll need your oven to be at 375 levels by the point you’re able to bake.
- Blind Bake the Crust: Take away the crust from the fridge, line with parchment paper, and fill with pie weights. Bake for 20 minutes, then take away the pie weights, prick the underside of the crust with a fork, and return to the oven for 15 extra minutes.
If you wish to skip the crust utterly, take a look at this crustless spinach quiche!
Learn how to Make Spinach Quiche
- Prepare dinner the Spinach: You’ll wish to cook dinner the spinach till it’s utterly thawed, then drain it properly. You wish to take away as a lot extra moisture as potential! This helps keep away from the dreaded “soggy quiche”.
- Sauté the Onion: You need to use the identical skillet you used to cook dinner the frozen chopped spinach. Prepare dinner till the onion has softened and is translucent.
- Make the Egg Filling: In a big bowl whisk collectively the eggs, heavy cream, cornstarch, salt, cayenne pepper, and nutmeg till properly mixed. Fold within the cheese and many of the spinach.
- Assemble the Quiche: Pour the egg combination into the partially baked crust. Sprinkle the remaining spinach on prime and bake for 40 minutes, or till the quiche is ready and the crust is golden.
- Cool the Quiche: When you take away the quiche from the oven, I recommend setting it on a wire cooling rack and letting it cool at the least half-hour earlier than digging in. This can assist the juices settle a bit and the cheese agency again up.
Instruments You’ll Want:
Spinach Quiche
This Spinach Quiche is the last word breakfast or brunch recipe! The home made all-butter crust is tremendous flaky and the egg filling is made with heavy cream, frozen chopped spinach, and shredded cheese, so you understand it is scrumptious.
Substances
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 chilly, minimize into cubes
- 1/2 cup (113ml) ice water
For the Quiche Filling:
- 1 10 ounce bundle frozen chopped spinach
- 2 Tablespoons (28ml) olive oil divided
- 1 small white onion finely chopped
- 6 giant 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 floor nutmeg
- 6 ounces Gruyère cheese finely grated
Directions
For the Crust:
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In a big bowl, combine collectively the flour, sugar, and salt. Add within the cubed butter and toss with a spatula to coat the butter within the flour.
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Utilizing a pastry cutter, work the butter into the flour till the combination is a rough meal. The butter must be in regards to the dimension of peas.
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Utilizing a silicone spatula, slowly mix in simply sufficient ice water to type moist clumps.
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Pour the shaggy dough out onto a clear floor and knead it gently, till it comes collectively in a ball, including extra ice water provided that completely wanted.
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Kind the dough right into a neat ball and gently flatten right into a disk.
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Wrap the disk in plastic wrap and place within the fridge to relax for at the least 1 hour, or as much as 48 hours.
Learn how to Roll Out the Crust:
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Take away the crust from the fridge and let it relaxation for quarter-hour. Flippantly flour a rolling pin and a big clear work floor.
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Set the dough in the midst of the work floor and – starting from the middle of the disc – roll the dough away from you in a single agency and even stroke. After every stroke, rotate the disc 1 / 4 flip clockwise and roll once more. Flippantly sprinkle extra flour on the work floor, pie dough, and rolling pin as wanted. You wish to use simply sufficient to forestall the dough from sticking. As your disc of dough turns into bigger, be certain to not overstretch the middle of the dough. Proceed rolling till the dough is about 16-inches in diameter, and round a 1/4″ in thickness.
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Press the crust into a ten” tart or pie pan, firmly urgent it into the underside and ridges.
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Trim extra dough, leaving a ¼” of overhang. Roll the overhand beneath the rim of the pie plate and crimp. Refrigerate for 20 minutes.
Learn how to Blind Bake the Crust:
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Preheat the oven to 375 levels (F). Take away the crust from the fridge. Line the crust with parchment paper and fill with pie weights or dry beans.
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Bake within the decrease third of the oven for 20 minutes. Take away from the oven. Fastidiously take away the pie weights and parchment paper and prick the underside of the crust throughout with a fork.
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Place again within the oven and bake for 15 extra minutes. Put aside till wanted. Scale back the oven temperature to 350 levels (F).
Learn how to Make the Quiche:
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Place the frozen spinach in a big skillet or saucepan and cook dinner over medium warmth, stirring sometimes, till thawed, about 3 to five minutes. Take away pan from warmth and drain spinach in a effective mesh strainer, eradicating as a lot extra liquid as potential. Put aside till wanted.
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Place the skillet again on the stovetop over medium warmth. Add the olive oil and white onion and cook dinner, stirring sometimes, till the onion has softened and is turning into translucent, about 6 to eight minutes. Don’t let the onion brown. Switch the cooked onion to a small bowl and put aside till wanted.
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In a big bowl whisk collectively the eggs, heavy cream, cornstarch, salt, cayenne pepper, and nutmeg. Utilizing a rubber spatula, fold within the cheese and about ¾ of the spinach.
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Pour the filling into the partially baked crust positioned on a big baking sheet. Sprinkle the remaining spinach on prime of the egg combination, spreading it evenly on prime of the quiche.
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Place the pan within the oven and bake for 45 minutes, or till the middle is ready and the crust is golden-brown.
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Take away from the oven and funky on a wire rack for at the least half-hour earlier than serving.
