Spinach and cheese Quiche Recipe

Spinach and cheese Quiche Recipe

2019-01-22
4 Stars (73 Voters)
...
Spinach and cheese Quiche - this recipe is so delicious and rich! Good for special occasions, parties and birthdays. Instead of Gruyere cheese you can use any kind of cheese like, such as cheddar.
DIFFICULTY
Medium
YIELDS
8
PREP TIME
1.5 hours
WORK TIME
30 minutes
RECIPE CUISINE
French
INGREDIENTS

    For the crust:

    • 2¼ cups (280g) flour
    • 3/4 cup (170g) cold butter, cubed
    • 1 teaspoon salt
    • 4-6 tablespoons cold water

    For the filing:

    • 14 oz (400g) fresh spinach
    • 1 yellow onion
    • 1 red onion
    • 2 garlic cloves, crushed (optional)
    • 3 eggs
    • 1 cup (240 ml) heavy cream
    • 7 oz (200g) gruyere cheese
    • 3oz (90g) blue cheese such as gorgonzola
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon nutmeg
    • Butter + olive oil for frying
DIRECTIONS

1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.

2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.

3. Meanwhile make the filling: chop onions. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain.

4. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside.

5. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.

6. Preheat oven to 350F (175C).

7. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 5-10 minutes or until crust is slightly golden. Remove from oven.

8. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese.

9. Bake until golden brown and set, about 35 minutes. Allow to cool slightly.

COMMENTS (4)
  • S
    Satisfied foodie and Intermediate Cook
    11/14/2019

    This recipe is truly delicious! I made it while I had friends in town visiting - it was such a hit, they requested it again for breakfast the next morning! My local supermarket doesn’t carry Gorgonzola so I omitted it and it still same came out tasty. The second go-round, I Added chopped up Sautéed sausage and it tasted even more amazing. Thanks so much for this awesome recipe!

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    11/15/2019

    Glad to hear that you and friends liked it :)

    Reply
  • T
    Tracey
    3/5/2021

    So good I'm cooking it for friends every week. I use other blue cheeses if I can't get gorganzola and tastes just a good.

    Reply
  • M
    Misty
    4/14/2021

    What would the times be if you used mini pans instead of one normal size one?

    Reply
POST A COMMENT

Your email address will not be published

newsletter

Join our newsletter for free recipes, cooking tips, video recipes and special offers