Spinach Quiche

This Spinach Quiche recipe combines spinach, cheese and a homemade flaky crust for a perfect lunch that is filling and satisfying. Using frozen spinach means you can make this anytime of year, though it's ideal for those cooler days where a warm lunch or dinner is most satisfying.

Ingredients and substitutions for Spinach Quiche

• Plain flour: Plain flour is the best option for that flaky pastry. You could replace with bread flour as the pastry isn’t handled enough to create a firm texture.
• Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking.
• Frozen spinach: Because we cook the the spinach down to try and remove as much water as possible, frozen is easiest to source for the quantity needed for the quiche.
• Cheddar: Layers of freshly grated mild cheese balance the flavors in this dish. Traditional cheddar is best to ensure spinach remains the star here, though edam, a smoked gouda or Monterey Jack would all work well here.
• Eggs: No quiche is complete without eggs, but they also add structure to the quiche and bind everything together so are essential.
• Milk: Whole milk helps combine the eggs and feta, though you could substitute with non dairy milk.

See recipe card for quantities.

How to make Spinach Quiche:

Step 1: Create your pastry: Place all your pastry ingredients into a bowl and combine to form a dough. Shape into a ball, cover and refrigerate.

Step 2: Cook your spinach: Whilst the pastry rests, heat the spinach in a frying pan, stirring to cook until the water has cooked off.

Step 3: Roll it out: Roll your pastry out and press into your quiche dish, trimming away the excess dough.

Step 4: Add the fillings: Layer the cheese and spinach into the pastry, spreading out evenly.

Step 5: Prepare the quiche filling: Combine the eggs and milk in a bowl and pour carefully over the filling.

Step 6: Top with cheese: Sprinkle the grated cheese over the quiche and bake until golden.

Step 7: Serve: Slice and serve immediately.

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Spinach Quiche

Sylvie Taylor

This easy Spinach Quiche recipe has a pastry you can prepare in advance and the filling comes together quickly for an ideal dish to serve for Brunch, lunch, dinner or even as a lunchbox filler.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Chill time 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Lunch, Main Course, Side Dish

Servings 8

Calories 356 kcal

Ingredients

  

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Pastry

• 200 grams / 1 ¼ cups plain flour
• 130 grams / 4.6 ounces butter cold and cubed
• 55 grams / 1 large egg room temperature
• 28 grams / 2 tablespoons milk
• ½ teaspoon sea or kosher salt

Filling

• 1 teaspoon smoked paprika
• 430 grams / 1 pound frozen spinach
• 166 grams / 2 cups mild cheese such as cheddar, double gloucester, Monterey jack grated
• 61 grams / ¼ cup milk
• 165 grams / 3 large eggs
• ½ teaspoon sea or kosher salt

Instructions

 

Pastry

• Grease a quiche dish and set aside.
• Place the flour, butter, egg, milk and salt in a bowl and combine into pastry as quickly as possible either with a pastry beater or your hands.
• Once the dough is formed, shape into a ball and cover and refrigerate for 30 minutes.

Filling

• Meanwhile, place the spinach and smoked paprika into a saucepan on low heat, approximately 10 minutes. Stirring every 2-3 minutes to ensure they cook evenly.
• Once well cooked through, remove from the heat and set aside to cool.
• Preheat the oven to 180°C/350F.
• Roll the pastry out and press evenly into your quiche dish, trimming off the excess dough from the edges and shaping to your preference.
• Toss a little of the cheese over the base and top with half the spinach, repeating the process until no spinach remains.
• Place the eggs, milk and salt into a bowl and whisk lightly to combine, pour evenly and consistently over the top of the spinach and cheese.
• Finish with the remaining grated cheese.
• Bake for 40 minutes until golden on top and bubbling.
• Remove and allow to cool for 5 minutes.
• Slice and serve.

Notes

• Frozen spinach: Because we cook the the spinach down to try and remove as much water as possible, frozen is easiest to source for the quantity needed for the quiche.
• Cheddar: Layers of freshly grated mild cheese balance the flavors in this dish. Traditional cheddar is best to ensure spinach remains the star here, though edam, a smoked gouda or Monterey Jack would all work well here.
• Tart or baking dish: A medium tart or baking dish will accommodate the pastry and filling perfectly. The dish used here is 25 cm or 10 inches.
• Make your pastry ahead: The pastry can be made a few days ahead and stored in the fridge.
• Replace the pastry with store-bought: You can if you are short on time with shortcrust pastry being the best option to substitute for homemade flaky pastry.

Recipe by Roamingtaste

Nutrition

Calories: 356kcal

Keyword lunch, pastry, vegetarian

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