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.
INGREDIENTS
1 9-inch pie crust
8 large eggs
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This comforting dish will dazzle all of your brunch guests! It was the hit of Kerry’s meal, even taking the attention away from the strawberry chocolate cake she made for dessert. (All brunch must have dessert.)
So, you’ve got a brunch with friends coming up and you want to make one item. Go ahead and have someone else bring the cinnamon rolls and fresh fruit while you whip up this easy cheesy spinach quiche. If you’re a rookie cook looking to tackle some classic dishes, then a quiche is a great place to start. It can be made ahead of time and reheated for later, it’s often a crowd pleaser, and it’s great on the spot training for your culinary skills. A cheesy spinach quiche is a great way to share a great meal with good friends.
INGREDIENTS
1 9-inch pie crust
8 large eggs
2 cups heavy cream or half-and-half
1 small yellow onion, chopped
2 cups fresh spinach, torn or chopped
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 teaspoon garlic powder
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
PREPARATION
Preheat oven to 375°F. Coat a 9-inch springform pan with cooking spray.
Press pie crust into the pan and up the sides. Edges of the crust will not reach all the way to the top of the pan. Poke holes with a fork into the bottom of pie crust then bake for 10 minutes. Remove from oven to cool.
Add 1 tablespoon olive oil to a pan on medium-high heat. Sauté onions until translucent and just golden. Transfer onions to pie crust.
Top onions with spinach, and both cheeses.
Whisk eggs, half-and-half, garlic powder, salt, and pepper. Pour egg mixture over onions, spinach. Stir gently to mix.
Bake for 40 minutes or until eggs have set up. Cool in the springform pan for 10 minutes. Remove springform and transfer quiche to a serving platter.
Quiche will last up to 3 days refrigerated.
From: food.com