This super cheesy spinach quiche is baked in my favorite homemade pie crust.
If there’s a quintessential brunch dish it is without question a quiche. This lovely pie filled with eggs, cheese, and vegetables is a timeless classic. The egg and cheese combination is the perfect backdrop for a wide variety of fillings. While it’s super convenient to just pick one up at the grocery store, it’s actually pretty easy to make one right in your own kitchen. Not only that, it will be wonderfully fresh.
Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead – keeping in mind the creamy texture will be compromised.
A quiche needs just a handful of main ingredients: eggs, cheese, milk, and a sturdy crust. The first ingredient speaks for itself, you gotta have eggs. Now for the dairy: cheese is a must, and pretty much any cheese works, so choose something that goes with the “theme” of your quiche. Next comes the milk. Half-and-half or heavy cream is essential, too, and adds so much silky richness to the eggy filling. An added bonus to our quiche mixture: just lightly caramelized onion. They make this dish extra savory and amazing.
My pie crust recipe makes enough dough for two quiches. You can make half of the recipe as suggested in the ingredient list, or make the entire recipe and freeze half of the dough for another quiche, or bake two quiches. The dough can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.
As with any pie (or in this case, quiche), the crust can make all the difference. You can use a storebought pie crust or make your own, and, just so you know, a scratch-made crust is also super easy to make and any extra dough may be frozen to use later. Check out our recipe for a No Fuss Pie Crust.
1 9-inch pie crust
8 large eggs
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