Breakfast, brunch, or lunch. Kick off your week (or weekend) with a flaky Spinach Quiche.
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Who doesn’t crave a warm quiche from time to time? I will say, this is not a staple in my home, I am much more of a frittata girl (mainly due to my Mexican and Italian roots) but I won’t say no to a handmade quiche. Quiche is basically the French version of a frittata – they’re all in the egg family, though a quiche has a flaky crust with a soft spongy custard texture. It is similar in shape to a tart, with a pastry crust on the outside and a savory egg filling on the inside, featuring pieces of cheese, meat and vegetables. The great thing about quiches is that they can be served warm or cold, and make for yummy leftovers.
Is Spinach Quiche Healthy?
A traditional quiche is made with lots of butter, heavy cream, salt and bacon. This recipe offers a more health-conscious version and does not call for butter or heavy cream. I make mine with almond milk and swap the bacon with handfuls of spinach. Transforming this dish into a healthy one, quiches are great for breakfast and a wonderful way to start your day. It is loaded with eggs which are naturally rich in vitamin B2, vitamin B12, vitamin D, and iodine. You can also aim for a lighter variant, holding on the yolk and using just the whites of the egg. Egg whites are high in protein and low in fat and cholesterol. I also like to experiment with vegan cheese. Feel free to swap the crumbled feta cheese with a vegan substitute. I know Trader Joe’s makes a great one and not too long ago came out with its own vegan feta cheese alternative. It is made with coconut oil, has a crumbly texture and even comes packaged in a salt brine, just like the conventional feta made from scratch.
Endless variations And combos…
There are endless variations to mix up your quiche. There is the spinach and mushroom combo, the bacon and spinach duo, or the chicken, sausage and spinach trio. Not a fan of spinach? No problem, stick to adding meats and veggies like bacon and mushrooms. Another fun variation to try that speeds up the baking process is the use of corn tortillas as a base instead of pie crust. It is an effortless way to make your quiche gluten-free and better accommodate those with certain dietary restrictions.
INGREDIENTS
- 1 homemade or store-bought pie crust chilled
- 5 ounces fresh baby spinach
- 6 large eggs
- 1/2 cup unsweetened almond milk or whole milk
- 1 cup crumbled feta cheese
- 1 cup chopped green onions
- 1/4 teaspoon sea salt
- Freshly ground black pepper to taste
INSTRUCTIONS
Prepare Crust
Preheat oven; chill pie crust.
Bake Crust
Bake with weights, remove weights for final bake.
Wilt Spinach
Steam spinach, remove excess water.
Mix Filling
Combine eggs, milk, and add-ins; pour into crust.
Bake Quiche
Bake, let it cool slightly and serve.
Devour!
FAQs & Tips
To store the quiche once cooked, wrap it in a layer of plastic wrap and then a layer of aluminum foil before keeping in the fridge for a few days. The quiche can also be frozen for up to 3 months. When you are ready to eat, remove the quiche from the freezer and allow it to defrost before placing in the oven to reheat.
This is not a step to skip! When you blind bake your crust it prevents a soggy bottom and results in a crispy, delicious texture.
If you’d like to skip the steaming process for a more delicate crunch, place your spinach in a heated pan and quickly wilt. Once you start to see the spinach in your pan shrink ever so slightly, remove and add it to the egg mixture. If you prefer to steam your spinach, just make sure to wring out the excess water before adding it to the mixture.
Serving Suggestions
Such a great way to kick off the week or weekend, add a quiche to your weekly meal lineup! Ideal for breakfast or late brunch, serve your slice of quiche with a side of fruit or some leafy greens. An iced americano or tall glass of OJ also sounds good to me.
Whatever it is you decide to do, just know, there is no right way to make a quiche. Just a taste and flavor that best suits you. So have fun with this recipe, and in case you need a few more ways to create, check out the Asparagus Quiche, Zucchini Quiche, Ina Garten’s Quiche or this cute Mini Quiche Recipe.
Spinach Quiche
Ingredients
- 1 homemade or store-bought pie crust chilled
- 5 ounces fresh baby spinach
- 6 large eggs
- 1/2 cup unsweetened almond milk or whole milk
- 1 cup crumbled feta cheese
- 1 cup chopped green onions
- 1/4 teaspoon sea salt
- Freshly ground black pepper to taste
Instructions
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Preheat the oven to 425°F. Roll out the chilled pie crust to fit a 9-inch pie dish. Press the dough into the dish and crimp the edges. Chill in the refrigerator.
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Prick the bottom of the crust with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes, then remove weights and bake for another 5-8 minutes.
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Lower the oven temperature to 350°F. Steam the spinach until wilted, then squeeze out excess water.
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Whisk eggs and milk in a bowl. Add spinach, feta, green onions, salt, and pepper. Pour into the crust and smooth the top.
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Bake the quiche for 40-50 minutes until set. Let cool for 10 minutes before slicing. DEVOUR!
Nutrition
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