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Step by Step Guide to Making Spinach Quiche
Ingredients for the Filling
- 200g (7 oz) fresh spinach (or frozen, thawed and squeezed dry)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) milk
- 1 cup (100 g) grated cheese (Gruyère, cheddar, or mozzarella)
- Salt and black pepper to taste
- Optional: ¼ tsp nutmeg for a flavor boost
For the Crust (Optional)
- 1 ¼ cups (160g) all-purpose flour
- ½ tsp salt
- 8 tbsp (115g) cold butter, cubed
- 3-4 tbsp cold water
Directions
- Step 1: If using crust, start by preparing it. Combine flour and salt in a bowl. Cut in butter until mixture resembles breadcrumbs. Add cold water a tablespoon at a time until dough forms. Shape into a disk, wrap, and chill for 30 minutes.
- Step 2: Roll out the chilled dough and press into a 9-inch tart pan. Prick with a fork, line with parchment, and fill with baking beans. Prebake at 375°F (190°C) for 10 minutes. Remove parchment and bake for another 5 minutes. Let cool.
- Step 3: In a pan over medium heat, sauté the onion in a bit of olive oil until translucent. Add garlic and cook for another minute.
- Step 4: Add the spinach. Cook until wilted (or just heated through, if using frozen). Season with salt, pepper, and nutmeg if using. Set aside to cool slightly.
- Step 5: In a bowl, whisk together eggs, heavy cream, and milk. Stir in the cheese. Add the cooked spinach mixture and combine.
- Step 6: Pour the filling into the prepared crust (or a greased pie dish if going crustless). Smooth the top.
- Step 7: Bake at 375°F (190°C) for 35-40 minutes, or until the center is set and the top is golden. Let cool for 10 minutes before slicing.
- Continued on next page
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