Spinach Quiche Recipe

Spinach: Fresh and chopped, it adds a vibrant green color and a healthy dose of vitamins to the quiche.

Milk: Provides a creamy texture and helps to bind the ingredients together.

Eggs: Beaten to create a fluffy and rich filling.

Cheddar cheese: Shredded, it melts beautifully and adds a sharp, savory flavor.

Pie crust: Pre-made or homemade, it serves as the base for the quiche, providing a flaky and buttery texture.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the quiche.

To ensure your quiche has a perfectly flaky crust, blind bake the pie crust before adding the filling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for about 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes until lightly golden. This prevents a soggy bottom and ensures a crisp, delicious base for your spinach quiche.

• chopped fresh spinach - Substitute with kale: Kale has a similar texture and can provide a slightly different but still delicious flavor.

• milk - Substitute with heavy cream: Heavy cream will make the quiche richer and creamier.

• beaten eggs - Substitute with egg substitute: Egg substitutes can be used for a lower cholesterol option.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere melts well and adds a nutty flavor.

• pre-made or homemade pie crust - Substitute with phyllo dough: Phyllo dough can provide a lighter, flakier crust.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and umami.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and won't alter the color of the quiche.

• Allow the spinach quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.

• Wrap the quiche tightly in plastic wrap or aluminum foil. Ensure that it is well-sealed to maintain freshness and prevent any odors from the fridge from seeping in.

• For short-term storage, place the wrapped quiche in the refrigerator. It will stay fresh for up to 3-4 days.

• If you plan to keep the quiche for a longer period, consider freezing it. First, wrap it in plastic wrap, then cover it with a layer of aluminum foil. This double wrapping helps prevent freezer burn.

• Label the wrapped quiche with the date of freezing to keep track of its freshness. It can be stored in the freezer for up to 2 months.

• When ready to enjoy, thaw the frozen quiche in the refrigerator overnight. This gradual thawing helps maintain its texture and flavor.

• Reheat the quiche in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover it loosely with foil to prevent the crust from over-browning.

• Alternatively, individual slices can be reheated in the microwave. Place a slice on a microwave-safe plate and heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• For an extra touch of freshness, garnish the reheated quiche with a sprinkle of fresh herbs like parsley or chives before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover spinach quiche on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for about 15-20 minutes, or until the quiche is warmed through.
  5. Remove the foil for the last 5 minutes if you want a crispier crust.

• Microwave Method:

  1. Place a slice of spinach quiche on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to avoid drying out.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until warm.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the spinach quiche on a piece of aluminum foil or a small baking tray.
  3. Heat for 10-15 minutes, or until the quiche is warmed through.
  4. For a crispier crust, you can leave it uncovered.

• Skillet Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place a slice of spinach quiche in the skillet.
  3. Cover with a lid to help retain moisture.
  4. Heat for about 5-7 minutes, flipping halfway through, until the quiche is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the spinach quiche in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. If needed, continue heating in 1-2 minute intervals until warm.

• Oven: Used to bake the quiche at the specified temperature until it is set and golden brown on top.

• Mixing bowl: Used to whisk together the eggs and milk and to combine all the ingredients.

• Whisk: Used to beat the eggs and mix them thoroughly with the milk.

• Measuring cups: Used to measure the milk and chopped spinach accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Pie crust: The base that holds the quiche filling.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Knife: Used to chop the fresh spinach.

• Cutting board: Provides a surface to chop the spinach safely.

• Spatula: Used to stir the ingredients together in the mixing bowl.

• Pie dish: Holds the pie crust and the quiche mixture during baking.

• Oven mitts: Used to safely handle the hot pie dish when removing it from the oven.

• Cooling rack: Used to let the quiche cool for a few minutes before slicing and serving.

Use pre-washed spinach: Save time by using pre-washed spinach instead of washing and chopping fresh spinach.

Shredded cheese: Buy pre-shredded cheese to skip the shredding step.

Pre-made pie crust: Opt for a pre-made pie crust to avoid making one from scratch.

Batch cooking: Double the recipe and freeze one quiche for a quick meal later.

Mix in advance: Prepare the egg mixture the night before and store it in the fridge.