Spinach and Cheese Quiche
I first made this recipe after trying some mini quiche appetizers and I thought I could do it better. It turned out really well and everyone I have made it for loved it even my quiche hating father so I thought I would share it.
I first made this recipe after trying some mini quiche appetizers and I thought I could do it better. It turned out really well and everyone I have made it for loved it even my quiche hating father so I thought I would share it.
- Carbohydrate 28.7432735 g
- Cholesterol 1345.347975 mg
- Fat 50.892244625 g
- Fiber 1.06024998021126 g
- Protein 46.76922875 g
- Saturated Fat 19.0531484625 g
- Serving Size 1 1 Serving (406g)
- Sodium 830.1626375 mg
- Sugar 27.6830235197887 g
- Trans Fat 6.75581162499999 g
- Calories 760 calories
Step-by-step
- Microwave spinach in a small bowl with a few drops of water for 30 seconds. Meanwhile prick pie crust a few times with a fork.
- Put cooked spinach in a blender. Add eggs, milk and seasonings. Blend until ingredients are all combined, about 1 minute. Pour egg mixture into pie crust. Sprinkle top with cheese.
- Bake in a 350 degree oven for 50-60 minutes. (Quiche may puff up in the oven but will settle when it cools). Let cool 10 minutes. Cut and serve.
Will the crust get soggy if the filling goes in raw? Pre-baking a pastry crust is standard practice in many applications, but this method relies on a 350 degree oven and direct contact to cook the dough simultaneously with the custard. Blending the eggs, milk, and cooked spinach together incorporates air rapidly, creating a lighter texture than a traditional hand-whisked bowl method. Squeezing excess moisture from the greens before they hit the blender blades prevents the liquid ratio from throwing off the set of the dairy proteins. Using frozen spinach requires a strict substitution ratio of half a cup to replace one cup of fresh leaves, ensuring the hydration levels remain balanced. Dairy fats interact with the egg proteins during baking to form a stable gel matrix, trapping moisture while allowing the cheese to melt uniformly across the top surface. A baking duration of 50 to 60 minutes yields a firm structure that puffs significantly in the heat before settling down as it cools on the counter. Allowing the baked dish to rest for 10 minutes lets the internal temperature stabilize, making clean slices possible without the filling running out across the plate. Adapting the recipe for dietary needs requires simple swaps like choosing a plant-based oil crust or using lactose-free milk without altering the fundamental egg-to-liquid ratio. Leftovers keep safely in the refrigerator for up to three days when stored in an airtight container.
