Spinach Quiche – cheesy and savory egg and milk custard filled with spinach, cheese and bacon toppings. It’s super easy to make loaded with great flavors and a healthier option for breakfast or brunch. Guaranteed to be a hit even on special occasions, too!
Nothing beats a classic egg and milk combo for breakfast or brunch. It’s probably why I’m such a sucker for breakfast breads. But when you add veggies on your very first meal of the day, I’d say that’s how healthy breakfast should be.
The idea of starting my day with veggies isn’t actually my kind of thing, although, I could chow down on salads for dinner for an entire week. But I’m always open to try something new when it comes to food.
This Spinach Quiche is the perfect blend of pastry, milk, cheese and spinach that’s guaranteed to WOW your palette even if your one of the most die-hard beignets lover. And it’s pretty simple to make, too.
What is a quiche?
Traditionally, quiche is of French origin and it’s an egg and milk custard filled with veggies and cheese and baked in a pie crust. If you remembered my Baked Frittata here, it’s sort of closely related to that. They both are perfect for breakfast or brunch centerpiece.
It’s a no-fuss recipe and you can even cheat on this by using store-bought crust and an out-of-the-box frozen spinach. Sooo yesss, it’s pretty easy to whip up. Make sure though that you pre-bake your crust, first and foremost, to make it fully cooked with a pretty golden color. Or else, you’ll end up a soggy quiche staring at your guests or family. Confession time, I didn’t pre-bake this one and found out the hard way. It was good but not great ! My family enjoyed it though – especially they mini ones .
Aside that it’s pretty easy, it’s also customizable, too. Spinach quiche is one of the recipes to trick your kids to eat more veggies. Ohhh yess, you could sneak in whatever veggies you want and they’d gladly have a slice of this on their plate. My son just ate TWO slices of this. Imagine that – he ate a mouthful of SPINACH! 😉 You can make it into these cute and colorful mini spinach quiche using a muffin pan. They’re bite sized and are pretty attractive to the kids’ eyes!
You could also add in some mushrooms, artichockes, broccoli, topped with red peppers, onions or bacon. No gouda cheese? No worries! You can use your favorite cheese like feta, parmesan, goat cheese, swiss and mozzarella. For a low-carb meal, you can skip the pastry crust.
And since Valentine’s day is just few days away, you can serve this as breakfast on bed. You’d surely swoon your partner with this. Happy brunching!
Tips and Notes:
- When using frozen spinach, thaw it first and squeeze out the water using a cheesecloth or in a fine mesh strainer.
- Be sure oven isn’t too hot when baking. Quiches are always cooked gently at 375 F OR 190 C to prevent the eggs from scrambling.
- You can thaw the spinach and saute the mushroom and bacon the night before so all you have to do in the morning is assemble the crust and make the egg mixture.
- Store leftover quiches covered in the fridge for up to 4 days.
- If crust gets too brown, cover edges with foil paper.
Spinach Quiche - cheesy and savory egg and milk custard filled with spinach, cheese and bacon toppings. It's super easy to make loaded with great flavors and a healthier option for breakfast or brunch. Guaranteed to be a hit even on special occasions, too!
- 1 Pie Crust
- 6 slices bacon , cooked and chopped
- 1 teaspoon (2.80 g) minced garlic
- ¼ cup (40 g) diced onion
- ½ cup (72.5 g) mushrooms , sliced
- 3 large Eggs
- 3 large egg whites
- 1 – 2 tablespoons (14.18-28.36 g) unsalted butter
- 1 cup (240 g) heavy cream
- ½ cup (122.5 g) half and half or milk
- 1 cup (156 g) drained frozen Spinach , water squeezed
- 1 cup (125 g) gouda cheese , shredded
- ½ – 1 teaspoon (1.30 - 2.60 g) creole seasoning
- Salt and pepper to taste
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Pre-Heat oven to 375 degrees. Remove dough from the freezer, bring to room temperature to allow for easy rolling .
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When ready gently press pie crust into 9 inch tart pie pan. Allow for a couple inches to extend beyond the sides of the tart or pie pan. Cover the bottom of the pastry with parchment paper and then add enough dried beans or peas to partly fill the pie pan.. Bake for about 8-10 minutes, so that it does not puff up as it bakes. Set aside.
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If making mini quiche place flat on cutting board. Then cut with a .2 1/2-inch round cutter, cut about 5-6 from each crust. Press round into bottom and up sides of each muffin cup.
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Place Sauce-pan or skillet on medium high heat, then add bacon, saute until crispy about 6-7 minutes. Drain any excess grease . Reserve about 1-2 tablespoons bacon grease.
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Spread half of the bacon at the bottom of pie crust.
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Saute onion, garlic and mushroom in reserve bacon grease (replace with butter), until wilted about 2-3 minutes – set aside and let it cool.
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In medium bowl – whisk together the eggs & heavy cream and milk . Add to the cool down onion garlic mixture , stir in creole seasoning.
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Throw in drained spinach and cheese, lightly mix. Adjust for seasonings, salt and pepper.
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Carefully pour the egg mixture in the pie shell. Top with remaining bacon
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Bake at 375 degrees for about 50- 60 minutes, until center is no longer wiggly. If crust starts to get too brown – cover edges with foil paper. For the muffins quiche bake for about 20 -25 mins.
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Let the quiche cool and set for about 10 minutes before cutting into slices and serving.
Please be reminded that the Nutritional Information shown in the post is a rough estimate and can vary greatly based on products used.
How to Make Quiche
Pre-Heat oven to 375 degrees. Remove dough from the freezer, bring to room temperature to allow for easy rolling.
When ready gently press pie crust into 9 inch tart pie pan. Allow for a couple inches to extend beyond the sides of the tart or pie pan. Cover the bottom of the pastry with parchment paper and then add enough dried beans or peas to partly fill the pie pan. Bake for about 8-10 minutes so that it does not puff up as it bakes. Set aside.
If making mini quiche, place flat on cutting board. Then cut with a .2 1/2-inch round cutter, cut about 5-6 from each crust. Press round into bottom and up sides of each muffin cup.
Place Sauce-pan or skillet on medium high heat, then add bacon, saute until crispy about 6-7 minutes. Drain any excess grease . Reserve about 1-2 tablespoons bacon grease.
Spread bacon in bottom of pie crust. Saute onion, garlic and mushroom in reserve bacon grease (replace with butter), until wilted about 2-3 minutes – set aside and let it cool.
In a medium bowl – whisk together the eggs & heavy cream and milk. Add to the cool down onion garlic mixture.
Stir in creole seasoning. Throw in drained spinach
And then the cheese – lightly mix. Adjust for seasonings, salt and pepper. Carefully pour the egg mixture in the pie shell. Top with bacon bits, if desired.
Bake at 375 degrees for about 50- 60 minutes, until center is no longer wiggly. If crust starts to get too brown – cover edges with foil paper. Let the quiche cool and set for about 10 minutes before cutting into slices and serving.
Yummy.love your recipes
Thanks Girl!