Spinach Quiche Recipe
The origins of quiche date back to the medieval German kingdom of Lothringen, which later became Lorraine, France. The word “quiche” comes from the German word “kuchen,” meaning cake. Traditionally, quiche Lorraine consisted of eggs, cream, and bacon, but over time, variations emerged to include vegetables like spinach, mushrooms, and onions. Spinach quiche became popular due to its nutritious ingredients and adaptable flavor profile, making it a staple in French and global cuisine.
Equipment
- 9-inch pie dish
- Skillet
- Whisk
- Mixing bowl
- Cutting board
- Knife
- Oven
Ingredients
- 1 pre-made pie crust (9-inch)
- 5 large eggs
- 1 ½ cups fresh spinach, chopped
- 1 cup shredded cheese (Gruyère, cheddar, or Swiss)
- 1 cup heavy cream (or milk for a lighter version)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ¼ teaspoon nutmeg (optional)
- Salt and pepper to taste
Instructions
- Preheat the Oven:Start by preheating your oven to 375°F (190°C).
- Prepare the Pie Crust:Roll out your pre-made pie crust and press it into a 9-inch pie dish. Trim any excess dough around the edges. If desired, crimp the edges for a decorative look. Set aside.
- Sauté the Onions and Spinach:In a skillet, heat the olive oil over medium heat. Add diced onions and cook for 3-4 minutes until they become translucent.
- Then, add minced garlic and cook for another minute. Toss in the chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and allow the mixture to cool slightly.
- Whisk the Egg Mixture:In a mixing bowl, whisk together the eggs, heavy cream (or milk), nutmeg (if using), salt, and pepper. The cream adds richness to the quiche, while the eggs provide structure.
- Combine the Filling:Spread the sautéed spinach mixture evenly over the prepared pie crust. Sprinkle the shredded cheese on top. Pour the egg mixture over the spinach and cheese, ensuring it covers the entire filling.
- Bake the Quiche:Place the pie dish in the preheated oven and bake for 35-45 minutes, or until the quiche is set in the center and the crust is golden brown. To check if it’s done, insert a toothpick or knife into the center; if it comes out clean, the quiche is ready.
- Cool and Serve:Once baked, allow the quiche to cool for 5-10 minutes before slicing. This helps the filling set and makes cutting easier. Serve warm or at room temperature.