10 Quick Steps to Your Best Spinach & Cheese Quiche Recipe

Are you ready to make the quickest spinach & cheese quiche recipe?

Do you love spinach and cheese? Of course you do! But are you sometimes intimitated by the word quiche. Of course you are! 

Well here’s 10 ingredients and 10 quick steps to the best spinach and cheese quiche. 

Ingredients:

(1) deep dish pie crust
(3) tablespoons of butter 
(1) teaspoon of olive oil
(1) 12 oz bag of frozen spinach 
(2) cups of shredded swiss cheese
(1/2) cup thinly diced yellow or spanish onion
(3) eggs
(2) cups heavy whipping cream
Salt & Pepper to taste

Directions:

  1. Preheat the oven to 350 degrees
  2. Use a fork and pierce the pie crust. This will stop the crust from bubbling up. 
  3. Pre-bake the pie crust for 10-12 minutes
  4. Saute the onions in the butter until translucent.
  5. Add spinach and cook until thawed.
  6. Begin layering the spinach then cheese.
  7. Whip the 3 eggs until they’re well blended
  8. Add the heavy cream and continue to incorporate
  9. Slowly pour the mixture in while moving the spinach around
  10. Bake at 350 degrees for 35-40 minutes
    **Allow it to rest and serve while hot.
    **Always reheat in the oven covered in foil. I wouldn’t recommend reheating this in the microwave. 

Start by sauting the onions in the olive oil and butter until they become translucent. Don’t rush the process, you want there to be a sutle onion taste and not over power the spinach. 

Then add the spinach and cook until the water evaporates. 

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Meanwhile, beat the eggs until they’re frothy then add the cream and mix until everything is incorporated. 
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After baking the pie crust, allow it to cool approximately 5-10 minutes. 
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Start layering the spinach mixture in the bottom of the pie cust. 
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Then add a layer of cheese. Repeat this 1 or 2 times depending on how deep your pie crust is. Finish with a cheese layer. 
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Now here’s the “trick” – begin to slowly pour the egg and cream mixture into the pie. Gently use a fork to allow for the cream mixture to seep down into the pan. You’re trying to make sure that there’s enough egg and cream mixture to bind the quiche but not make it taste like a omelet. 
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See – you want to see more spinach and cheese, and less egg and cream mixture. 
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And even if you break the crust like me don’t worry. No one will care. Plus you can make that the first piece you serve so no notices. 
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Bake at 350 degrees for 35-40 minutes. Let it set for 5 minutes and serve hot. Enjoy.
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Let's keep life yummy together!

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