Spinach Quiche: A Delightful and Easy Recipe for Any Occasion

Spinach quiche is a classic dish that’s perfect for brunch, lunch, or even a light dinner. It’s versatile, satisfying, and packed with nutrients. This recipe offers a foolproof method for creating a delicious and visually appealing quiche that will impress your friends and family. Whether you’re a seasoned cook or a beginner in the kitchen, this guide will walk you through each step, ensuring a perfect spinach quiche every time.

## Why You’ll Love This Spinach Quiche

* **Versatile:** Enjoy it warm, cold, or at room temperature. It’s great for potlucks, picnics, or a simple weeknight meal.
* **Nutritious:** Spinach is loaded with vitamins and minerals, making this quiche a healthy choice.
* **Easy to Customize:** Add your favorite cheeses, vegetables, or meats to create your own signature quiche.
* **Make-Ahead Friendly:** Prepare the quiche ahead of time and bake it when you’re ready to serve.
* **Delicious:** The combination of savory spinach, creamy custard, and flaky crust is simply irresistible.

## Ingredients You’ll Need

### For the Crust:

* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup ice water

**Alternatively, for a shortcut:**

* 1 (14.1 ounce) package refrigerated pie crusts

### For the Filling:

* 1 tablespoon olive oil
* 1 small onion, chopped
* 2 cloves garlic, minced
* 10 ounces fresh spinach, washed and chopped (or 10 ounces frozen spinach, thawed and squeezed dry)
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon nutmeg (optional)
* 4 large eggs
* 1 1/2 cups heavy cream (or half-and-half for a lighter version)
* 1/2 cup shredded Gruyere cheese (or Swiss, cheddar, or your favorite cheese)

## Equipment You’ll Need

* 9-inch pie plate
* Mixing bowls
* Food processor (optional, for making the crust)
* Rolling pin (if making the crust from scratch)
* Measuring cups and spoons
* Whisk
* Large skillet
* Grater

## Step-by-Step Instructions

### Part 1: Making the Crust (From Scratch)

1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.
2. **Add Butter:** Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should be about pea-sized.
3. **Add Water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Overmixing will develop the gluten and result in a tough crust.
4. **Form a Disc:** Gently form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
5. **Roll Out the Dough:** On a lightly floured surface, roll out the dough into a 12-inch circle. Be sure to keep the dough moving and add more flour if it starts to stick. Use a rolling pin and even pressure to achieve a uniform thickness.
6. **Transfer to Pie Plate:** Carefully transfer the rolled-out dough to a 9-inch pie plate. Press the dough gently into the bottom and up the sides of the plate. Trim any excess dough from the edges.
7. **Crimp the Edges:** Crimp the edges of the crust using your fingers or a fork to create a decorative border. This will also help to prevent the crust from shrinking during baking.
8. **Pre-Bake the Crust (Blind Bake):** Preheat your oven to 375°F (190°C). Prick the bottom of the crust several times with a fork to prevent it from puffing up during baking. Line the crust with parchment paper and fill it with pie weights, dried beans, or rice. Bake for 15 minutes. Remove the parchment paper and weights, and bake for another 5-10 minutes, or until the crust is lightly golden brown. This pre-baking step is crucial for preventing a soggy bottom.

### Part 1: Making the Crust (Using Refrigerated Pie Crust)

1. **Preheat the Oven:** Preheat your oven to 375°F (190°C).
2. **Unroll and Place:** Unroll the refrigerated pie crust and carefully place it into a 9-inch pie plate. Press the crust gently into the bottom and up the sides of the plate. Trim any excess dough from the edges.
3. **Crimp the Edges:** Crimp the edges of the crust using your fingers or a fork to create a decorative border.
4. **Pre-Bake the Crust (Blind Bake):** Prick the bottom of the crust several times with a fork. Line the crust with parchment paper and fill it with pie weights, dried beans, or rice. Bake for 15 minutes. Remove the parchment paper and weights, and bake for another 5-10 minutes, or until the crust is lightly golden brown.

### Part 2: Preparing the Spinach Filling

1. **Sauté Onion and Garlic:** Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
2. **Add Spinach:** Add the spinach to the skillet. If using fresh spinach, cook until it wilts, about 3-5 minutes. If using frozen spinach, make sure it’s thawed and squeezed dry before adding it to the skillet. Cook until any excess moisture has evaporated.
3. **Season:** Season the spinach mixture with salt, pepper, and nutmeg (if using). Taste and adjust the seasoning as needed.
4. **Cool Slightly:** Remove the skillet from the heat and let the spinach mixture cool slightly.

### Part 3: Making the Custard

1. **Whisk Eggs and Cream:** In a medium bowl, whisk together the eggs and heavy cream (or half-and-half) until well combined.
2. **Season:** Season the custard mixture with a pinch of salt and pepper.

### Part 4: Assembling the Quiche

1. **Layer Spinach Mixture:** Spread the cooled spinach mixture evenly over the bottom of the pre-baked crust.
2. **Sprinkle Cheese:** Sprinkle the shredded Gruyere cheese (or your cheese of choice) over the spinach mixture.
3. **Pour Custard:** Carefully pour the custard mixture over the spinach and cheese, making sure it’s evenly distributed.

### Part 5: Baking the Quiche

1. **Bake:** Bake the quiche in the preheated oven (375°F / 190°C) for 30-40 minutes, or until the custard is set and the crust is golden brown. The center of the quiche should be just slightly wobbly.
2. **Cool Slightly:** Remove the quiche from the oven and let it cool for at least 10-15 minutes before slicing and serving. This allows the custard to set completely.

## Tips for the Perfect Spinach Quiche

* **Use Cold Butter:** For a flaky crust, make sure the butter is very cold when you’re making the dough. Cut the butter into cubes and refrigerate it for at least 30 minutes before using it.
* **Don’t Overmix the Dough:** Overmixing the dough will develop the gluten and result in a tough crust. Mix the dough just until it comes together.
* **Blind Bake the Crust:** Pre-baking the crust will prevent it from becoming soggy when you add the filling.
* **Squeeze Dry the Spinach:** If using frozen spinach, make sure to squeeze out all the excess moisture before adding it to the filling. This will prevent the quiche from becoming watery.
* **Use Good Quality Cheese:** The cheese adds a lot of flavor to the quiche, so use a good quality cheese that you enjoy.
* **Let the Quiche Cool:** Letting the quiche cool for at least 10-15 minutes before slicing will allow the custard to set completely, making it easier to slice and serve.
* **Egg Wash for a Golden Crust:** Before baking, brush the crust with an egg wash (one egg beaten with a tablespoon of water or milk) for a beautiful, glossy, golden-brown finish.
* **Check for Doneness:** The quiche is done when the edges are set, and the center is only slightly jiggly. You can insert a knife into the center; it should come out mostly clean.
* **Oven Temperature Variations:** Ovens can vary, so keep a close eye on the quiche during baking. If the crust is browning too quickly, cover the edges with foil.

## Variations and Customizations

* **Cheese:** Experiment with different cheeses like feta, goat cheese, or mozzarella.
* **Vegetables:** Add other vegetables like mushrooms, bell peppers, or sun-dried tomatoes.
* **Meat:** Add cooked bacon, ham, or sausage for a heartier quiche.
* **Herbs:** Add fresh herbs like thyme, rosemary, or parsley to the filling for extra flavor.
* **Spice:** A pinch of red pepper flakes can add a subtle kick.
* **Crustless Quiche:** For a gluten-free option, skip the crust altogether and bake the filling in a greased pie dish. This is essentially a spinach and cheese frittata.
* **Mini Quiches:** Use muffin tins to make individual mini quiches, perfect for appetizers or parties.

## Serving Suggestions

Spinach quiche is delicious on its own, but here are some serving suggestions to make it a complete meal:

* **Salad:** Serve with a fresh green salad with a light vinaigrette.
* **Fruit Salad:** Pair with a colorful fruit salad for a refreshing contrast.
* **Soup:** Serve with a bowl of creamy tomato soup or butternut squash soup.
* **Roasted Vegetables:** Accompany with roasted vegetables like asparagus, Brussels sprouts, or carrots.
* **Brunch Spread:** Include it as part of a larger brunch spread with other breakfast items like pancakes, waffles, and eggs.

## Storage Instructions

* **Refrigerate:** Leftover spinach quiche can be stored in the refrigerator for up to 3-4 days. Cover it tightly with plastic wrap or store it in an airtight container.
* **Reheat:** To reheat, warm the quiche in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat it in the microwave, but the crust may become slightly soggy.
* **Freeze:** For longer storage, you can freeze the quiche. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

## Nutritional Information (Approximate, per serving)

* Calories: 350-450
* Fat: 25-35g
* Protein: 15-20g
* Carbohydrates: 15-20g

*Note: Nutritional information may vary depending on the specific ingredients used.*

## Conclusion

This spinach quiche recipe is a guaranteed crowd-pleaser. Its simplicity, versatility, and deliciousness make it a go-to dish for any occasion. Whether you’re looking for a healthy lunch option, a brunch centerpiece, or a comforting dinner, this spinach quiche will not disappoint. So gather your ingredients, follow these steps, and enjoy a slice of homemade goodness!

Enjoy your delicious spinach quiche!