Introduction:
Spinach and Cheese Quiche is a savory, satisfying dish that combines creamy custard with fresh spinach and gooey cheese, all nestled in a buttery, flaky pie crust. This quiche is perfect for any occasion, whether for brunch, lunch, or a light dinner. Paired with a crisp salad, it offers a balance of rich, comforting flavors and refreshing crunch. This recipe is easy to prepare and can be made ahead, making it a great option for busy days or entertaining guests.
Ingredients:
For the Quiche:
1 pre-made pie crust (or homemade if preferred)
2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
1 cup shredded cheese (cheddar, mozzarella, or a blend)
1/2 cup heavy cream
1/2 cup milk
4 large eggs
1 small onion, finely chopped
2 cloves garlic, minced
1/4 tsp ground nutmeg
Salt and pepper, to taste
2 tbsp butter (for sautéing)
For the Salad:
Mixed greens (such as arugula, spinach, or baby kale)
1 cucumber, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/4 cup feta cheese (optional)
Dressing of choice (balsamic vinaigrette, lemon vinaigrette, or olive oil and vinegar)
Instructions:
Preheat the oven: Preheat your oven to 375°F (190°C). If using a pre-made pie crust, bake it according to package instructions until lightly golden (about 8-10 minutes). If using a homemade crust, roll it out and fit it into your pie dish, then bake for 10 minutes to set it.
Prepare the spinach mixture: In a skillet, melt butter over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until soft and fragrant. Add the spinach (fresh or thawed frozen), and cook until wilted, about 3-5 minutes. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and allow it to cool slightly.
Make the custard: In a mixing bowl, whisk together the eggs, heavy cream, and milk. Add the shredded cheese and stir to combine. Season with salt and pepper.
Assemble the quiche: Spread the sautéed spinach mixture evenly in the pre-baked pie crust. Pour the egg mixture over the spinach, making sure the filling is evenly distributed.
Bake the quiche: Bake in the preheated oven for 30-40 minutes, or until the quiche is set and golden brown on top. A knife inserted into the center should come out clean when it’s done.
Prepare the salad: While the quiche bakes, prepare your salad. Toss the mixed greens, cucumber, cherry tomatoes, and red onion together in a large bowl. If using, sprinkle feta cheese on top. Dress with your favorite dressing just before serving.
Serve: Once the quiche has cooled slightly, slice it into wedges and serve alongside the crisp salad. Enjoy the delightful combination of creamy quiche and refreshing salad!
Description:
Spinach and Cheese Quiche with a Crisp Salad is a perfect balance of savory and fresh flavors. The quiche is a rich, creamy, and cheesy delight with tender spinach, all held together in a buttery, flaky crust. Paired with a crisp, refreshing salad, this dish is light enough for a weekday meal but hearty enough for a weekend brunch or a dinner gathering. The salad adds a fresh contrast to the richness of the quiche, making for a satisfying and well-rounded meal.
Tips:
Spinach prep: If using fresh spinach, make sure to thoroughly wash and dry it. If using frozen spinach, squeeze out as much excess water as possible to avoid a soggy quiche.
Cheese options: You can use any cheese you like, such as feta for a tangy twist, or Gruyère for a more classic French flavor. A mix of cheeses adds depth to the quiche.
Crust tips: If you prefer a gluten-free option, you can use a gluten-free pie crust or make a crustless quiche by simply greasing the pie dish and skipping the crust altogether.
Make-ahead: The quiche can be assembled a day in advance, then refrigerated and baked the next day. It can also be eaten cold or reheated, making it a great option for meal prep.
Variations:
Add bacon or ham: For extra flavor, add cooked bacon, sausage, or ham to the quiche mixture.
Herbed quiche: Add fresh herbs like parsley, thyme, or basil to the custard for a fresh, aromatic boost.
Vegetable variation: Swap out spinach for other vegetables, such as mushrooms, bell peppers, or zucchini, to create your own veggie-loaded quiche.
Crustless quiche: For a low-carb or gluten-free option, simply omit the crust and bake the egg mixture directly in a greased pie dish.
Corrections:
If your quiche is undercooked in the center, return it to the oven for 5-10 more minutes, covering the top with foil if it’s browning too quickly.
If the crust edges are over-browning, cover them with aluminum foil and continue baking until the quiche is fully set.
Enjoy:
Serve this Spinach and Cheese Quiche with a Crisp Salad for a meal that’s perfect for brunch, lunch, or a light dinner. The combination of rich, cheesy quiche and a fresh, crunchy salad will delight your taste buds and leave you feeling satisfied. It’s a versatile dish that can be made ahead or enjoyed fresh out of the oven. Enjoy!