Spinach Quiche
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.
Servings 8
Calories 356kcal
Ingredients
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.
Nutrition
Calories: 356kcal