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Spinach and Cheese Quiche RECIPE

A quiche is a classic French dish that’s perfect for brunch, lunch, or dinner. It’s a savory pie filled with a creamy egg custard, cheese, and various other ingredients. One of the most popular types of quiche is the spinach and cheese quiche, which combines the earthy flavor of spinach with the richness of cheese. In this blog post, we’ll show you how to make a delicious spinach and cheese quiche that’s perfect for any occasion.

Ingredients:

  • 1 unbaked 9-inch pie crust
  • 4 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Swiss cheese
  • 1 cup chopped fresh spinach
  • 2 cloves garlic, minced
  • 1/2 cup diced onion
  • 1 tbsp olive oil

Instructions:

  1. Preheat your oven to 375°F.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent and the garlic is fragrant.
  3. Add the chopped spinach to the skillet and sauté for 2-3 minutes, until the spinach has wilted. Remove the skillet from heat and set aside.
  4. In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper until well combined.
  5. Add the shredded cheddar and Swiss cheese to the bowl and mix well.
  6. Add the sautéed onion, garlic, and spinach to the bowl and mix well.
  7. Pour the mixture into the unbaked pie crust and smooth it out with a spatula.
  8. Bake the quiche in the preheated oven for 40-45 minutes, or until the top is golden brown and the filling is set.
  9. Remove the quiche from the oven and let it cool for 10-15 minutes before slicing and serving.

Tips:

  1. Use a store-bought pie crust for convenience or make your own from scratch for an extra flaky crust.
  2. For a lighter quiche, substitute half and half or whole milk for the heavy cream.
  3. Use fresh spinach instead of frozen for a more vibrant green color and fresher flavor.
  4. Add additional ingredients like bacon, mushrooms, or sun-dried tomatoes to make the quiche your own.
  5. Let the quiche cool slightly before slicing to allow the filling to set properly and avoid a runny quiche.

This spinach and cheese quiche is a delicious and versatile dish that’s perfect for any meal of the day. It’s packed with flavor and nutrients from the spinach and cheese, and is easy to customize with your favorite ingredients. Serve it up with a simple side salad or some fresh fruit for a complete and satisfying meal.

In conclusion, making a delicious spinach and cheese quiche is easier than you might think. With just a few simple ingredients and some basic kitchen equipment, you can create a savory and satisfying dish that’s perfect for any occasion. So why not try making one today and impress your family and friends with your culinary skills?

here are some additional tips and tricks to help you make the perfect spinach and cheese quiche:

  1. Blind bake your crust: To prevent a soggy crust, it’s best to blind bake your pie crust before adding the filling. To do this, simply prick the bottom of the crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake it in a preheated 375°F oven for 10-15 minutes, or until the crust is lightly golden brown. Remove the weights and parchment paper and let the crust cool before adding the filling.
  2. Use room temperature eggs: Room temperature eggs mix more easily with the other ingredients and create a smoother custard. Take the eggs out of the fridge at least 30 minutes before you start baking.
  3. Don’t overbake: Overbaking the quiche can result in a dry and rubbery texture. Keep a close eye on the quiche towards the end of the baking time and take it out of the oven as soon as the top is golden brown and the filling is set, but still slightly jiggly in the center.
  4. Let it rest before serving: Let the quiche rest for at least 10-15 minutes before slicing and serving. This allows the custard to set properly and makes it easier to slice without the filling oozing out.
  5. Freeze the leftovers: This quiche freezes well, so you can make a big batch and freeze the leftovers for later. To freeze, let the quiche cool completely, then wrap it tightly in plastic wrap and aluminum foil. Label it with the date and store it in the freezer for up to 2 months. When ready to eat, thaw it overnight in the refrigerator and reheat it in a 350°F oven for 15-20 minutes, or until heated through.

By following these tips and tricks, you’ll be able to make a delicious spinach and cheese quiche that’s sure to impress. Enjoy!

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