Spinach Quiche
I have made this Spinach quiche so many times this year as it is one of my family’s favorite. It can be made ahead and served either at room temperature or warm. For reheating the quiche, oven or air fryer will work better than the microwave.
Inspiration for this quiche recipe came from a cooking website, ‘Once Upon a Chef‘ by Jenn Segal. Sauteeing spinach with garlic had two purposes. Garlic added extra flavor and sauteeing got rid of the moisture in spinach. Extra moisture can make the quiche watery. Boursin cheese, which is a savory cream cheese is definitely worth trying in this recipe. If you cannot find Boursin cheese, equal parts of milk and heavy cream, or half & half are good substitutes. Regular milk will not work here as it curdles while baking.
While pie crust is baking, prepare cheese and egg custard. Also, shred gruyere cheese and sauté spinach. This allows you to assemble the quiche as soon as the pie crust comes out of the oven. Bacon is optional, but if you are using, chop the bacon strips into small pieces and cook in a pan until crispy. Sprinkle on top of the quiche just before baking to maintain the crunch.
Serves 8
Time 1.5 hrs.
Hi everyone, my name is Aswathy. I love trying out new recipes but not so much of the cleaning. These posts are mostly about cooking and will include recipes from all over the world.
Ingredients and Instructions
- 9-inch deep dish pie crust 1
Pre-bake pie crust according to the directions on the package and set aside. Crust should look golden brown. I used Marie Callender’s deep dish pastry pie shell. Pre baking is essential for keeping the crust from getting soggy.
Make sure rack is in the middle position and set the oven at 325 degrees.
- Unsalted Butter 1 tbs
- Sliced shallots or red onion 1 cup
Heat butter in a 12-inch pan on medium. Add shallots along with ¼ teaspoon salt and sauté until translucent and not brown. Transfer to a bowl and set aside.
- Bacon strips (optional) 3
Chop bacon into small pieces and fry on medium heat until crisp, about 8 to 10 minutes. Transfer bacon using a slotted spoon to a paper towel lined plate and set aside.
- Chopped garlic 2 tbs
- Frozen chopped spinach, 10 oz thawed
- Sliced green onion 0.5 cup
Add 1 tablespoon oil to a medium sized pan and heat on medium high. Add garlic and cook for one minute. Stir in thawed spinach along with the accumulated water and half teaspoon salt. Cook until spinach looks completely dry. Turn the heat off and add chopped green onion.
- Large eggs 3
- Boursin cheese 5.3 oz
- Milk as needed
- Cayenne pepper 0.25 tsp
- Nutmeg powder one pinch
Wisk eggs along with nutmeg and cayenne in a large bowl. Stir in crumbled Boursin cheese and mix until incorporated. Add enough milk to make 1 2/3 cup of egg, cheese and milk custard and set aside.
- Gruyere cheese, grated 1 cup
Grate Gruyere cheese.
Place the prebaked pie crust in a baking pan. This helps moving the quiche in and out of the oven easily. The pan will also catch any potential spills while baking. Spread shallots evenly over bottom of the pie shell followed by grated gruyere cheese. Scatter spinach mixture and pour in milk, egg and Boursin cheese mixture over spinach. Sprinkle bacon bits on top. Bake for about 55 to 60 minutes.
When quiche is done, the internal temperature at the center should register 165 degrees and feel set but soft to the touch.
