Spinach Quiche
This classic Spinach Quiche recipe features a rich, creamy custard with wilted spinach and nutty Gruyère cheese, all baked within a flaky pastry crust. It's a versatile dish, perfect for brunch, lunch, or a light dinner, offering a harmonious blend of savory flavors and a comforting texture.
Equipment
- 1 Quiche Pan (or Pie Dish) Essential for baking the quiche.
- 1 Large Mixing Bowl For preparing the egg custard.
- 1 Whisk To combine eggs and cream smoothly.
- 1 Skillet or Sauté Pan For wilting the fresh spinach.
- 1 Colander For draining and squeezing excess liquid from spinach.
Ingredients
Main
- 3 small eggs
- 1 cup heavy cream
- 1 lb fresh spinach
- salt to taste
- fresh ground black pepper to taste
- 1 quiche pastry dough recipe here #35153, or 1 single pie crust
- 3/4 cup grated gruyere cheese Swiss ok
- 1 pinch mace
- 1 tablespoon butter
Instructions
- Preheat your oven to 375°F (190°C). Prepare your single pie crust, blind-baking if desired, until lightly golden.
- Melt 1 tablespoon of butter in a skillet over medium heat. Add the fresh spinach and cook until fully wilted, about 2-3 minutes.
- Transfer the wilted spinach to a colander and, once cool enough to handle, firmly squeeze out all excess liquid. Coarsely chop the spinach if preferred.
- In a large bowl, whisk together the 3 small eggs, 1 cup heavy cream, salt, fresh ground black pepper, and 1 pinch of mace until well combined.
- Stir the 3/4 cup grated Gruyère cheese into the egg mixture.
- Distribute the squeezed, wilted spinach evenly over the bottom of your prepared pie crust.
- Carefully pour the egg and cheese mixture over the spinach in the pie crust.
- Place the quiche pan on a baking sheet and bake in the preheated oven for 35-45 minutes, or until the center is just set and the top is golden brown.
- To check for doneness, gently shake the pan; the center should have a slight jiggle, not be liquid. An inserted knife or skewer should come out clean.
- Remove from the oven and let the quiche rest for at least 10-15 minutes before slicing and serving. This allows it to set completely and makes for cleaner slices.
Notes
Ensure to thoroughly squeeze out all excess moisture from the wilted spinach; this is crucial to prevent a watery quiche and maintain its delicate texture. Blind bake your pie crust before adding the filling to guarantee a crisp, flaky bottom, avoiding a soggy result. When preparing the custard, whisk just until combined to incorporate the eggs and cream; over-mixing can introduce too much air, leading to a bubbly or uneven texture. Bake at a moderate temperature to allow the quiche to set evenly without cracking. The pinch of mace adds a traditional, subtle warmth that perfectly complements the Gruyère and spinach.