Classic Spinach Quiche

$Gathering the right ingredients is key to making a great spinach quiche. Here is what you'll need: - Pre-made pie crust: 1 (9-inch) - Fresh spinach: 2 cups, trimmed and chopped - Ricotta cheese: 1 cup, at room temperature - Shredded mozzarella cheese: 1 cup, divided - Large eggs: 3, at room temperature - Whole milk: 1 cup - Freshly grated nutmeg: 1/2 teaspoon - Garlic powder: 1/2 teaspoon - Kosher salt: 1/2 teaspoon - Freshly cracked black pepper: 1/4 teaspoon - Freshly grated Parmesan cheese: 1/4 cup - Extra virgin olive oil: 1 tablespoon Each ingredient plays a role in flavor and texture. The fresh spinach brings color and nutrition, while the cheeses add creaminess. Eggs and milk create a rich custard that binds it all together. I love using freshly grated nutmeg and garlic powder for a warm, earthy taste. The pie crust gives a nice crunch, creating a perfect balance. For the full recipe, follow the steps outlined in this guide. Enjoy the process and the delicious results! Set your oven to 375°F (190°C). This is the perfect temperature for baking. In a medium skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Wait for the oil to shimmer. Add 2 cups of chopped spinach. Sauté for about 3-4 minutes. Stir the spinach often until it is wilted. Once done, remove it from heat and set aside to cool. Grab a large mixing bowl. Whisk together 3 large eggs, 1 cup of whole milk, and 1 cup of ricotta cheese. Add in half of the shredded mozzarella cheese. Season with 1/2 teaspoon of nutmeg, 1/2 teaspoon of garlic powder, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Whisk until the mixture is smooth. Once the spinach cools, fold it into the egg mixture. Stir gently. Make sure the spinach is evenly mixed in. Carefully pour the spinach and egg mixture into the pre-made pie crust. Use a spatula to spread it evenly. Place the quiche in the oven. Bake for 30-35 minutes. The center should be set, and the top should look golden. To check, insert a toothpick. It should come out clean. After baking, take the quiche out and let it rest for about 10 minutes. This helps it set and makes slicing easier. Once cooled, slice and enjoy your savory spinach delight! For the full recipe, see the section above. To bake a perfect quiche, start with the crust. Blind bake the crust before adding the filling. This step helps prevent a soggy bottom. Place parchment paper on the crust and fill it with pie weights or dried beans. Bake for about 10 minutes, then remove the weights. The crust will turn golden and stay crisp. For the custard filling, whisk the eggs and milk until smooth. Use room temperature eggs and milk for a better texture. This will help your filling set nicely without lumps. Add spices like nutmeg and garlic powder to enhance the flavor. When serving your quiche, cut it into wedges for a nice look. Place it on a bright platter to make it pop. Garnish each slice with fresh herbs like parsley or basil. These touches add color and make the dish more appealing. You can serve the quiche warm or at room temperature. It pairs well with a light salad or fresh fruit. This makes it a great option for brunch or a cozy dinner. One common mistake is overcooking the quiche. Keep an eye on the baking time. The center should be set but not dry. A clean toothpick test is your friend here. Another mistake is under-seasoning. Taste your mixture before baking. Adjust the salt and spices to your liking. This step ensures every bite is full of flavor. Remember, these small tweaks can make a big difference. For the full recipe, you can check the detailed instructions provided. {{image_4}} You can easily add proteins to your quiche. Ham, bacon, or tofu work great. If you like ham, chop it into small pieces. Cook the ham slightly before adding it to the mix. For bacon, fry it until crispy, then crumble it. If you prefer tofu, use firm tofu. Crumble it and sauté it with the spinach for extra flavor. These proteins can make the quiche heartier and more filling. Cheese is key in quiche, but you can switch things up. If you want a sharper taste, try cheddar cheese. Feta cheese gives a nice salty kick. Goat cheese adds creaminess and tang. For a milder flavor, use Monterey Jack. Each cheese brings its own unique taste and texture, so feel free to experiment! Get creative with your veggies! Besides spinach, you can add mushrooms, bell peppers, or zucchini. Just remember to sauté these veggies first. This helps soften them and brings out their flavors. You can also mix in broccoli or asparagus for a vibrant touch. Customizing with different vegetables makes each quiche unique and exciting. To keep your uneaten quiche fresh, wrap it tightly in plastic wrap. You can also use an airtight container. Place it in the fridge within two hours of baking. This helps keep the quiche moist and tasty. It’s best to eat it within three to four days. Freezing quiche is easy. First, let the quiche cool completely. Then, slice it into individual pieces. Wrap each slice in plastic wrap, then in foil. This prevents freezer burn. You can store it in the freezer for up to three months. To reheat, thaw it in the fridge overnight, then bake at 350°F (175°C) until warm. In the fridge, your quiche lasts about three to four days. If you freeze it, it stays safe for about three months. Always check for any off smells or discoloration before eating. Proper storage keeps your classic spinach quiche tasty and safe to enjoy later! The best way to reheat quiche is in the oven. Preheat it to 350°F (175°C). Place your quiche on a baking sheet and cover it with foil. Heat for about 15-20 minutes. This keeps the crust crisp and the filling warm. You can also use a microwave, but it may make the crust soggy. To do this, place a slice on a microwave-safe plate and heat for 1-2 minutes. Yes, you can make this quiche in advance. Prepare it up to the baking step. Cover it with plastic wrap and store it in the fridge for up to 24 hours. You can also bake it and store leftovers. Just let it cool, then wrap it tightly. Reheat before serving for the best taste. Quiche lasts about 3-4 days in the refrigerator. Store it in an airtight container to keep it fresh. If you notice any signs of spoilage, like an off smell or mold, discard it. Always check your leftovers before eating. Yes, you can use frozen spinach instead of fresh. Thaw the spinach and squeeze out the extra water. This prevents a watery quiche. Then, add it to your egg mixture as you would with fresh spinach. Frozen spinach is a great option when fresh is not available. Spinach quiche pairs well with many side dishes. A fresh salad with vinaigrette is a great choice. You can also serve it with roasted vegetables for added flavor. For drinks, try a light white wine or iced tea. These options enhance the meal's taste and presentation. For the full recipe, check out the link. This blog post covered how to make a delicious spinach quiche. You learned about the key ingredients, step-by-step instructions, and helpful tips. I shared ideas on variations, storage, and common mistakes to avoid. Quiche is a versatile dish that's easy to make and customize. Enjoy experimenting with flavors and presentations. You can create a tasty meal everyone will love. Remember, practice makes perfect, so don't hesitate to try it out!$

Classic Spinach Quiche

Indulge in the delicious Savory Spinach Delight Quiche that combines fresh spinach, creamy ricotta, and melty mozzarella for a mouthwatering dish everyone will love. This easy recipe is perfect for brunch or light dinners, showcasing vibrant flavors and a golden crust. Discover how to whip it up in no time with simple steps and tasty presentation tips. Click to explore this quiche recipe and bring a taste of delight to your table!

Print Recipe Pin Recipe

Ingredients

1 pre-made pie crust (9-inch)

2 cups fresh spinach, trimmed and chopped

1 cup ricotta cheese, at room temperature

1 cup shredded mozzarella cheese, divided

3 large eggs, at room temperature

1 cup whole milk

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

1/4 cup freshly grated Parmesan cheese

1 tablespoon extra virgin olive oil

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C), ensuring it's fully heated before baking the quiche.

Sauté the Spinach: In a medium skillet, heat the olive oil over medium heat. Once the oil shimmers, add the chopped spinach. Sauté the spinach for 3-4 minutes, stirring occasionally, until the leaves are wilted and tender. Remove from heat and set aside to cool slightly.

Prepare the Egg Mixture: In a large mixing bowl, use a whisk to combine the eggs, milk, ricotta cheese, and half of the shredded mozzarella cheese. Add in the grated nutmeg, garlic powder, kosher salt, and black pepper. Whisk vigorously until the mixture is smooth and homogenous.

Incorporate the Spinach: Once the sautéed spinach has cooled enough to handle, fold it into the egg and cheese mixture. Stir gently to ensure the spinach is evenly distributed throughout the batter.

Assemble the Quiche: Carefully pour the spinach and cheese mixture into the pre-made pie crust. Use a spatula to spread it evenly throughout the crust.

Add Toppings: Sprinkle the remaining shredded mozzarella cheese and the grated Parmesan cheese evenly over the top of the quiche, which will create a deliciously golden crust during baking.

Bake to Perfection: Place the quiche in your preheated oven and bake for 30-35 minutes. The quiche is done when the center is set, and the top is lightly golden. You can check for doneness by inserting a toothpick into the center; it should come out clean.

Cool and Serve: Once baked, remove the quiche from the oven and let it rest for about 10 minutes. This will help it set further and make slicing easier.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8 slices

- Presentation Tips: For an elegant touch, slice the quiche into wedges and serve on a decorative platter. Garnish with vibrant fresh sprigs of parsley or basil to add a burst of color. This quiche is delightful served warm or at room temperature, making it perfect for brunch or light dinners!