Classic Spinach Quiche Recipe for Breakfast, Lunch, Brunch or Dinner by Ann Marie Patitucci
I’m not much of a breakfast person, but I do like quiche (and mimosas!). Everyone in my family loves breakfast, and my mom, husband and siblings enjoy making a nice big breakfast on the weekends. Meanwhile, I’m the one who will likely never eat pancakes, french toast, bacon, sausage and more. My kids will never understand this!
I believe quiche is in a category of its own. With a foundation of delicious crust and the ingredients of your choice, it stands out among the typical breakfast and brunch foods. One thing I appreciate about it is that it’s customizable. If you want to include meat, include it. If not, make it a vegetarian quiche. I prefer the latter, so I love this spinach quiche recipe. Apart from being delicious, this classic spinach quiche is easy to make.
For the spinach quiche recipe you'll need a deep dish frozen pie crust, butter, shallots, eggs, heavy cream, nutmeg, salt, cayenne pepper, shredded gruyere cheese and frozen chopped spinach. You’ll save a lot of time by using a frozen pie crust. If you’d prefer to make your own, go for it. As for me, I’m perfectly happy saving the time. Serve this easy quiche for breakfast, brunch, lunch or dinner.
Pro Tip: Don’t worry if the crust cracks. The crust can be fixed with an easy paste. Make the paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up any cracks with the paste. Then put the crust back in the oven for a minute or two to set. You should be good to go! (Again, keep your eye on the crust while it’s in the oven!)
Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 1 1/2 hours
Servings: 4 to 6
- 1 9-inch deep dish frozen pie crust
- 1 tablespoon butter
- 1/2 cup shallots, sliced thinly
- 4 large eggs
- 1 1/4 cups heavy cream
- pinch of ground nutmeg
- 3/4 teaspoon salt (or to taste)
- 1/8 teaspoon cayenne pepper (or to taste)
- 1 cup (4 ounces) finely shredded gruyere cheese, packed
- 1 package (10 ounces) frozen chopped spinach, defrosted and squeezed dry
Here’s how to make it:
- Remove the pie crust from freezer and let it thaw for about 10 minutes or until just soft enough to easily prick with a fork. Prick the bottom and sides all over with a fork, keeping the markings about an inch apart. Bake in a preheated 400-degree F oven until fully cooked and lightly golden, about 10 to 15 minutes. Set it aside and turn oven temperature down to 325 degrees F.
- Heat the butter in a small skillet over medium-low heat. Add the shallots and cook until soft and translucent, about 8 minutes. Do not let them brown. When soft and translucent, set aside to cool.
- In a bowl, whisk together the eggs, heavy cream, nutmeg, salt and cayenne pepper.
- Place the cooked pie crust on a baking sheet (this makes it easier to move in and out of oven). Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded cheese over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture on top. (If the spinach is not completely dry, you’ll end up with a watery quiche.)
- Bake at 325 degrees F for 50 to 55 minutes or until the custard has set and the top is lightly golden. Serve the quiche hot, warm or at room temperature.
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