I often turn to this Spinach Quiche dish when hosting breakfast or brunch for friends and family. Everyone’s a fan of quiche, but this one takes the cake. It’s packed with nutritious ingredients like spinach, garlic, onions, and melted Gruyere cheese and has a buttery, flaky crust.
You can save time and effort using premade pie dough and frozen spinach from the grocery, but your guests will never know the difference.
It’s one of the dishes I always turn to for milestone celebrations like birthdays, anniversaries, and holidays. The recipe is always the most sought-after item.
On the weekends, we like to get together for a special breakfast. You can eat it for breakfast, lunch, or dinner. Complete your meal with a side of greens and some fruit.
Ingredients
- You’ll need the store’s 9-inch frozen deep dish pie crust to make this. You can make your pie crust, but it needs to be frozen in the pan before you can use it.
- You can sauté the onion and garlic in either olive oil or butter.
- I prefer a sweet yellow onion, but a red or white onion can do in a pinch.
- Fresh garlic is essential for optimal flavor.
- Half and half combine whole milk and heavy cream, hence the name. It adds a lovely depth of flavor to the custard. You can substitute equal parts whole milk and heavy cream for the half-and-half if you can’t find it.
- You’ll need four large eggs and an egg yolk for this recipe. The extra egg yolk makes the quiche luxuriously creamy and brightly yellow.
- Crushed red pepper flakes – only a pinch is needed to bring out the flavor.
- If you only have access to frozen spinach, use frozen chopped spinach (10 ounces) and squeeze out all the excess water before using. To remove excess moisture, I roll it into a ball in my hands and squeeze it until dry before setting it down on some paper towels or a clean dish towel and pressing down slightly. If you neglect this step, your quiche will turn out wet, so make sure the spinach is dry before adding it.
- Spinach and Gruyere cheese is one of my favorite combinations ever. It tastes smooth and nutty. Gruyere can be substituted with white, sharp, or even Swiss cheese if you can’t locate it. A block of cheese can be purchased and grated by the buyer. Cheese that has been pre-shredded has a powdery layer, making it less desirable for melting.
How to Make Spinach Quiche
When everything for the quiche is prepped, you may begin cooking.
- Be sure to use a frozen pie crust. The crust can be made less likely to go soggy by pre-baking it (a technique known as “blind baking”). Baking the crust before adding the filling will make it flaky and crisp.
- Bake frozen pie crust for 2 to 3 minutes, unwrapped, on a baking sheet. Take it out of the oven and use a fork to puncture holes on the bottom and sides. Please put it back in the oven for another 12 minutes. If the crust has puffed up even a bit, recheck, pull, and pierce it. While the filling is being prepared, set aside the crust.
- Olive oil or butter should be heated in a small skillet over medium heat. Please put in the onion and cook it down until it’s transparent. Don’t let the garlic burn as you whisk it in to bring out its flavor. Take the pan off the stove and let it cool down a bit.
- Combine the half-and-half eggs, egg yolk, salt, pepper, and crushed red pepper in a medium bowl and whisk to combine.
- Spread the onion and garlic mixture evenly on the bottom of the pie crust that has already been baked. Shred some cheese and sprinkle it on top. Please put in the spinach and layer it out flat. The egg and half-and-half mixture should be poured on top.
- Quiche is done when it has set in the middle, and the crust is golden brown. Carefully tenting the crust with aluminum foil can prevent it from browning too much. Overbaking will cause the quiche to become dry and less creamy.
- The quiche should cool for a while before being served. Could you wait for it to cool before slicing it? Depending on your preference, serve warm, at room temperature, or even cold.
Crustless Spinach Quiche
If you prefer a gluten-free or lighter quiche, you can bake the mixture in a well-greased pie pan without making a crust. The quiche shouldn’t take as long to bake and should be checked on 15 minutes earlier.
How to Store and Reheat
Quiche that has been refrigerated should be served cold. Afterward, store it in the fridge for up to three days in an airtight container or under a tight lid. Reheat in a preheated oven (325 degrees F) until hot throughout, or nuke pieces for 30 seconds in the microwave. Slices are also delicious when eaten cold, straight from the refrigerator.
The quiche will be kept in the freezer for up to two months. Both whole quiches and cut pieces can be frozen for later use. Reheat by wrapping in foil and re-baking at 325 degrees F until hot.
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