
Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 55 mins
Cal/Serv:
424
What can't quiche do? While we've got plenty of favorites, from our best-ever quiche to quiche Lorraine, if you're looking for a classic, veggie-packed treat to break out on special occasion brunches (we're looking at you, Easter brunch), this spinach quiche is the way to go. Filled with cheese and scallions, this rich and custardy quiche is our favorite way to get our veggies in. Make it as-is (or experiment to make it all your own) for a wow-worthy centerpiece to any brunch celebration, or as a simple breakfast-for-dinner meal. Here’s everything you need to know:
How to make the best spinach quiche:
— How to make the crust. While you can use a store-bought pie crust, we highly recommend making or homemade pie dough. It’s easy to make, and results in the ultimate flaky crust.
— The best cheese for quiche. Shredded aged Gouda or white cheddar are our top choices for this quiche, but you can really experiment with what you prefer! Try Swiss cheese, Monterey Jack, or Gruyère if you're looking to switch it up.
— Prevent a watery filling. The culprit to a soggy crust and watery filling is adding too-damp ingredients to the filling. To prevent this, don’t add too much liquid to your filling, and if your spinach absorbs too much oil after cooking, soak up some of the moisture before adding to your filling.
How do I feed a crowd?
If you’re using a larger pie crust, just remember to keep the ratio of ½ cup half-and-half per egg, and scale the filling up as necessary. For homemade crusts or store-bought crusts larger than 9”, an additional egg and ½ cup half-and-half should do the trick. Just remember that if you scale the filling up, you should expect a longer bake time.
Serving ideas:
A simple arugula salad and some crispy pan-fried potatoes nicely round out this meal, but you also can't go wrong with any of our Easter brunch ideas! Oh, and don't forget the mimosas if you’ve got nowhere to be. 😉
Storage:
If you have any leftovers, store in an airtight container (or wrapped tightly) in the fridge for up to 3 days. Alternatively, you can freeze it for up to 3 months.
Made this? Let us know how it went in the comment section below!
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Ingredients
- 1
homemade or store-bought 9” pie crust, defrosted according to package instructions
- 1 Tbsp.
extra-virgin olive oil
- 1
medium leek, cleaned well, halved lengthwise, and cut into ½” pieces (white and light green parts only)
Kosher salt
Freshly ground black pepper
- 5 oz.
fresh spinach
- 1 1/2 cups
shredded aged Gouda or white cheddar
- 1/4 cup
thinly sliced scallions (from about 4 scallions)
- 1
medium shallot, minced
- 2
large eggs
- 1 cup
half-and-half
Pinch freshly grated nutmeg (optional)
Directions
- Step 1Preheat oven to 375°. Place crust on a baking sheet, then line it with a piece of parchment paper and fill with dried beans (or another pie weight). Bake until crust is lightly golden on the sides and no longer appears doughy, about 15 minutes. Transfer to a wire rack to cool and decrease oven temperature to 325°.
- Step 2Meanwhile, heat oil in a large skillet over medium heat. Add leeks and season with salt and pepper. Cook until bright green and tender, 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute. Season with more salt and pepper and transfer to a bowl to cool.
- Step 3In a medium bowl, stir to combine cheese, scallions, and shallot.
- Step 4In a large bowl, whisk eggs until smooth. Whisk in half-and-half and season mixture with ½ teaspoon salt, black pepper, and nutmeg if using.
- Step 5When crust and spinach mixture have cooled to room temperature, assemble the quiche: Sprinkle half the cheese mixture in an even layer on the bottom of the pie crust. Next, add the spinach and leek mixture in an even layer. Pour egg mixture over spinach, then sprinkle with remaining cheese mixture.
- Step 6Bake quiche until just set, about 40 to 45 minutes. Let cool until warm, about 20 minutes, until serving.
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