Recipe: Cheesy Spinach Quiche
Fresh, nutrient-dense spring greens are beginning to pop up at the farmers market, ready to be incorporated into any and all spring meals. Once you’ve had your fair share of raw leafy salads, try adding the vibrant greens to a creamy, custardy quiche. Pick up the eggs and cheese at the market, too, and you’re on your way to a farm-fresh egg bake.
The Very Best Cheese for a Simple Spinach Quiche
As the baby spinach cooks inside the quiche (no need to pre-cook it!), it loses its bitter edge and becomes mild and slightly sweet. To amp up the flavor of the quiche, you’ll want to use a bold-flavored cheese, which is why I most often turn to smoked Gouda — or really, any smoked cheese you like. The smokiness of the cheese lets you keep the rest of the ingredient list short; a pie crust, the spinach, a few eggs, and the dairy of your choice are all you need.
Spinach Quiche Recipe
Makes1 (9-inch) quicheServes8
- 1/2 (14.1-ounce) package
refrigerated or frozen pie dough, thawed if frozen (or use homemade)
- 1 1/2 cups
whole milk, half-and-half, or heavy cream
- 1 teaspoon
Freshly ground black pepper
- 1 1/2 cups
grated smoked Gouda cheese, divided
- 1 (10-ounce) package
frozen chopped spinach, thawed, drained, and patted very dry, or 2 cups fresh baby spinach
Roll the dough to fit slightly larger than a 9-inch standard (not deep dish) pie plate. Press into the plate and fold the overhang underneath. Crimp as desired. Freeze for 30 minutes. Meanwhile, arrange a rack in the lower third of the oven and heat to 350°F.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for 20 minutes. Remove the weights and parchment. Bake again until just starting to brown, 10 to 15 minutes more. Set aside to cool slightly.
Whisk the eggs, milk, salt, and several grinds pepper together in a medium bowl until frothy and combined; set aside.
Sprinkle half the cheese over the pie crust. Top with the spinach, then sprinkle with the remaining cheese. Pour the egg mixture into the crust.
Bake until the edges are set but the center still jiggles just a little, 30 to 40 minutes. Cool for at least 20 minutes. Serve warm, at room temperature, or cold.
Dairy choice: Whole milk will give you the lightest quiche, heavy cream will give you the richest quiche, and half-and-half will land you somewhere in the middle.
Make ahead: The crust can be blind baked and cooled up to 2 days in advance; store tightly wrapped at room temperature. The quiche can be baked, cooled, and refrigerated up to 3 days in advance. Let come to room temperature or reheat in a 300°F oven before serving.
Storage: Leftover baked and cooled quiche can be stored wrapped in the refrigerator for up to 5 days. Reheat in a 300°F oven until just warm to the touch.