Spinach Quiche Recipe

Categories: Recipes

Spinach Quiche Recipe

Spinach Quiche

Spinach Quiche. This savory deep-dish pie features herbed feta cheese that melts and mingles in every bite. The cheese is sauteed and mixed with spinach, mushrooms, Cheddar cheese and lots of garlic. This mixture is then combined with milk and eggs, and poured into a prepared crust.

Ingredients

You need 1 of pie crust (store bought or homemade)
You need 1 tbsp. of unsalted butter
Prepare 1/4 of yellow onion, finely diced
You need 2 cloves of garlic, minced
Prepare 1 box (10 oz.) of frozen chopped spinach, thawed
It’s 4 of large eggs
Prepare 1 cup of milk
Prepare 1/4 tsp. of each salt and pepper
You need 1/8 tsp. of nutmeg
It’s 1/2 cup of freshly shredded sharp cheddar
You need 1/2 cup of freshly shredded white cheddar
It’s 1/4 cup of freshly shredded parmesan

Steps

Preheat the oven to 350°F. Lay out the pie crust over a 9" pie dish. Tuck it into the bottom gently and use a sharp knife to trim any overhang, if necessary. Then crimp the edges and use a fork to poke some holes across the bottom. Then you'll want to pre-bake the crust. Grab a square of parchment paper and place it into the pie crust. Add either some pie weights or dried beans and bake for 8 minutes..
In a large skillet, melt the butter over med-low heat. Once it's melted and hot, add the onion and cook, stirring frequently, until softened and translucent. Then stir in the garlic and cook another minute or two, until fragrant. Then remove the skillet from the heat and set it aside to cool slightly. While waiting for that to cool, whisk together the eggs, milk and seasoning in a large bowl and set it aside..
Place the thawed spinach into a colander and squeeze out as much water from it as you can. Once the crust is done pre-baking, remove it from the oven and remove the weights/dried beans. Spread the spinach out over the bottom of the warm crust, then spread the onion and garlic mixture over the spinach. Sprinkle all the cheeses over that. Then pour the egg mixture over the top of everything..
Bake for 45-60 minutes. It's done when the top is golden brown and the center is no longer jiggly. Check on it at the 25 minute or so mark and place on a pie shield, if the crust is browning too quickly. Once its done, let it sit for about 5 minutes before slicing and serving. Store any leftovers in the fridge for 3-4 days..

First, I sauteed the onions with added garlic. Second, I saved a third of the grated cheddar to put on top of the quiche. This spinach quiche is Trish's "go-to" brunch dish. The combination of heavy cream and Gruyère makes it rich and flavorful. There's also a good bit of spinach, which balances out all that richness and makes it just a little bit healthier.

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