Easy Classic Spinach Quiche
This easy Classic Spinach Quiche, in the tradition of Quiche Florentine, is a soft and custardy quiche that's simple to make, utterly delicious, and perfect for brunch or tea.
Servings: 6 to 8 servings
Calories: 263kcal
Ingredients
- Store-bought frozen deep dish pie crust
- 1 cup milk
- 1/4 cup heavy cream
- 4 eggs slightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- pinch of red pepper flakes optional
- 1 tablespoon butter
- 1/2 cup thinly sliced shallots
- 1 cup frozen chopped spinach thawed and squeezed
- 1 cup shredded cheese Gruyère, cheddar, swiss, asiago, etc.
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil for early cleanup.
- Heat butter in a small skillet and cook shallots until they are soft; about 6 to 7 minutes. Set aside to cool.
- Add frozen spinach to a strainer and run hot water over it. Let drain and then squeeze the remaining moisture from the spinach. Be patient, you want the spinach as dry as possible. Break up any clumps with your fingers; set aside.
- In a medium bowl whisk milk, cream, eggs, salt, nutmeg, and red pepper flakes (if using). Set aside.
- Set the frozen pie crust on the prepared baking sheet. Spread the cooked shallots over the bottom of the pie crust. Then sprinkle the shredded cheese over the top. Finally, scatter the spinach leaves. Carefully pour the egg and milk mixture over the top.
- Bake 15 minutes in the oven at 425 degrees. Reduce the oven temperature to 325 degrees and continue baking for 35 to 40 minutes more, or until the center is set and the top is beginning to brown. If the edges of the crust brown too quickly, you can cover the edges with foil. Cool 10 minutes before cutting into wedges.
Notes
Cheese:
Use your favorite shredded cheese, but shredded Gruyère is especially wonderful in this classic quiche.Making Ahead:
This quiche can be made up to a day ahead and refrigerated. To reheat, cover the quiche with foil and bake in a preheated 325-degree oven for 30 to 40 minutes, or until hot in the center. To freeze the cooked quiche, wrap carefully in plastic wrap followed by a layer of foil. It can be frozen for up to 3 months. To reheat, remove the quiche from the freezer at least 1 day before serving, cover with foil and reheat in a 325 degree preheated oven until hot in the center. See our Make-Ahead Quiche for more ideas.Nutrition
Serving: 1g | Calories: 263kcal | Carbohydrates: 15g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 167mg | Sodium: 527mg | Fiber: 1g | Sugar: 3g