Get ready to enjoy a delightful Spinach Quiche that's perfect for brunch or a light dinner! This recipe features a flaky crust and a creamy filling packed with fresh spinach and cheese. Trust me, you’ll love how satisfying it is to slice into this beautiful dish!
Perfecting the Crust
Rolling out the pie crust is the key to a perfect base. Take your time here; it’s so rewarding to see it come together!
Filling the Quiche
The combination of spinach and cheese creates a deliciously rich filling. Make sure to wring out the spinach well for the best texture!
Ingredients
- Pie Crust:
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Instructions
- Prepare the Pie Crust:
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Step 1- Roll out the dough: Roll out one disk of pie dough according to the instructions in this recipe, until you have a large circle about ⅛-inch thick. Gently roll it over your rolling pin and unroll it over a 9- or 9.5-inch pie dish. Use your hands to press it firmly into the bottom and up the sides. Trim any excess dough so that you have a ½-inch overhang on all sides of the pie pan, then roll the edge of the dough under itself to line up with the rim of the pan. Use your fingers or a fork to crimp. Loosely tent with plastic wrap and refrigerate while you preheat the oven to 425°F.
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Step 2- Pre-bake the crust: When the oven is hot, uncover the crust and prick the bottom all over with a fork. Line with parchment paper and fill with dried beans or pie weights to reach the top of the crust. Bake for 15 minutes, or until the edges of the crust are set.
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Step 3- Bake further: Remove from the oven and lift the pie weights and parchment paper out of the crust. Bake the crust for another 5 to 8 minutes, or until the bottom is beginning to set. Remove from the oven and set aside to cool slightly.
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Step 4- Adjust oven temperature: Reduce the oven temperature to 350°F.
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Step 5- Steam the spinach: Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 to 2 minutes, or until the spinach is wilted. Transfer to a kitchen towel and allow to cool slightly, then wring the excess water out of the spinach.
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Step 6- Mix the filling: In a large bowl, whisk together the eggs and milk. Add the steamed spinach, feta, scallions, salt, and several grinds of pepper and stir to combine. Pour into the par-baked crust. If necessary, use a spatula to smooth the egg mixture into an even layer.
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Step 7- Bake the quiche: Bake the quiche for 40 to 50 minutes, or until the eggs are just set. Allow to cool for 10 minutes before slicing and serving.
Nutrition
- Calories: 280, Fat: 20g, Carbs: 10g, Protein: 16g
Cooking techniques
Steaming spinach helps retain its vibrant color and nutrients, while blind baking the crust ensures it stays crispy.
Variations or substitutions
Feel free to swap out the feta for cheddar or mozzarella, and add in your favorite vegetables like bell peppers or mushrooms!
Storage tips
Store leftover quiche in the refrigerator for up to 3 days. Reheat in the oven for the best texture!
Notes
Remember to save any leftover pie dough for future use; it’s perfect for mini tarts or savory hand pies!
