Spinach Quiche, it’s delicious, and easy to make.
The Crust is light and crispy, and takes little preparation.
Crust:
- 3/4 cup all-purpose flour
- 1/2 stick cold butter (I used salted, I was out of unsalted)
- 1/4 teaspoon salt
- 3 Tablespoons ice cold water
Mix flour and salt in a medium bowl, add the cold butter that has been sliced into several pieces. Combine well with your hands until the mixture is crumbly. The butter pieces should be no larger than peas. Next add the cold water 1 Tablespoon at a time while combining the mixture. It will still be a bit crumbly. Next form it into a disc shape, there should still be some cracks in it. You don’t want to over work it. It should stick together easily, if not, add an additional teaspoon of cold water to the dough in the bowl and then form your disc. Wrap the dough in plastic and refrigerate for 30 minutes. While the dough is cooling you can gather your ingredients for the filling. After 30 minutes, on a lightly floured surface, roll your dough out with a floured rolling pin until it’s thin, and the size you need for your dish. I used a glass pie dish that I lightly buttered. Place into your baking dish and press lightly to form your crust. Trim the edges that overlap the sides of your baking dish. The goal is a thin crust, lower in calories than the thicker versions, but just as tasty, you’ll see. Set aside while you prepare the filling. Pre-heat oven to 400 F.
Filling:
- 8 large eggs
- 1 cup 2% milk
- 1/2 cup shredded cheese (your choice, I used Mexican)
- 4 cups fresh spinach
- 1/4 teaspoon garlic powder
- 1/4 teaspoon each salt (optional) and pepper
Scramble or whisk the eggs and milk together. Then add the cheese and spices to the egg mixture. Pour half of the egg mixture into the pie crust, then add the spinach, and follow by pouring the remaining egg mixture over the spinach. The goodness is coming together. You’ll see the shredded cheese and spinach popping up through the egg mixture. I made sure all the spinach stems were away from the edges of the crust, and pushed them down a bit to make sure the egg mixture was the dominating factor here. Bake for 25-30 minutes or until you see the middle of the quiche rise a bit to catch up with the edges. The middle takes a few minutes longer to solidify. I actually turned my oven off the last 5 minutes of baking time. (It saves electricity and the oven is still hot) Remove from the oven and wait 10 minutes before serving. It will still be very hot.
Note:
Quiche is a great meal that can be reheated the next day for breakfast or lunch. It’s a tasty meal you can make ahead to take to work too. You can make variations to this recipe also. For instance 1/2 cup diced ham, 1/4 cup mushrooms and 1/4 cup onions, instead of spinach. Or 1/2 cup chopped bacon, 1/2 cup hash browns. I always add cheese, but you don’t have to. My spinach and cheese version is delicious and pretty healthy in my book. Experiment by trying different ingredients, you’ll be happy you did. Enjoy your Quiche!