Creamy Spinach Quiche

Creamy spinach quiche is your savior for your breakfast or brunch! Satisfy your early-day craving with a flaky crust, a creamy savory custard, and plenty of spinach and smoked beef.

Easy yet Fancy Creamy Spinach Quice for Breakfast

One sunny Saturday morning, I woke up excited to jog in the morning to be healthier. Usually, I will have breakfast first before exercising. This Saturday was not as sunny as usual because my gas stove broke. I could not cook for my breakfast. The only cooking tool I could use was the oven.

It’s prissy that I have to make something fancy using the oven just for my breakfast. Moreover, I have to make it practical and fast.

Suddenly, I remembered that I had frozen creamy spinach quiche in the fridge. I thawed it and put it in the oven to bake.

While the creamy spinach quiche was baked in the oven, the smell of warm pastries and spinach cheese filled the house. The situation eager the mood well in the morning. The good thing is that even something as simple as this creamy spinach quiche can make me grateful this morning.

You can also make this savory meal to start your off day or as a light lunch and dinner.

THE HISTORY OF CREAMY SPINACH QUICHE

The history of spinach quiche is long and winding, starting in the Middle Ages. Quiche itself originated in France. Catherine de’ Medici, the Italian-born French queen who brought many Italian dishes to France, introduced the quiche as a savory cake. The name quiche is from the German word “kuchen,” which means “cake.”

The first written recipe for quiche was in a 1746 cookbook.
The first quiche will likely have a simple custard filling and some savory ingredients, such as bacon or cheese. Over time, quiche evolved more ingredient variations, including spinach.

THE INGREDIENTS OF CREAMY SPINACH QUICHE

Pie

• Butter: Use unsalted butter for a balanced flavor with the savory filling.
• Powdered Sugar: This will help to keep the crust tender and flaky.
• All-Purpose Flour: Use a high-quality all-purpose flour for the best results.
• Egg Yolk: The egg yolk will help to bind the crust together. The egg yolk mixture also produces the beautiful golden brown color of the pie.

Flavorful Filling

• Onion: Slice the onion finely so that it cooks evenly.
• Garlic: Mince the garlic finely so that it doesn’t overpower the other flavors.
• Tomato: Dice the tomatoes into small pieces so that they cook evenly.
• Smoked Beef: Dice the smoked beef into small pieces so that they cook evenly.
• Fresh Spinach: Wash and chop the spinach before adding it to the quiche.
• Seasoning: Add salt, black pepper, and sugar to taste.

Egg Custard

• Egg: Use large eggs for the best results.
• Heavy Cream: The heavy cream will give the custard a rich and creamy texture.
• Parmesan Cheese: The Parmesan cheese will add a salty and nutty flavor to the custard.
• Salt: Season the custard with salt to taste.
• Black Pepper: Season the custard with black pepper to taste.
• Ground Nutmeg: The nutmeg will add a warm and earthy flavor to the custard.

HOW TO MAKE CREAMY SPINACH QUICHE

Pie

Mix all the ingredients until well combined, then shape the dough into a round ball. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 338°F (170°C).

Roll out the dough with a rolling pin until it reaches a diameter of 18 cm. Gently press the dough into a removable pie pan, ensuring it covers all surfaces.

Gently press the pie dough down so that it lines the bottom and sides of the pie plate, cut out the excess. Poke the bottom of the crust with a fork. Carefully place an aluminum foil and gently press it to the pie dough and place rice on top of it to prevent the pie from rising in the center.

Bake 350°F (170°C) for 30 minutes.

Filling

In a pan, saute garlic and onion over medium heat until fragrant. Add smoked beef, tomato, and spinach. Stir and cook for awhile. Add salt, black pepper, and sugar. Stir well and set aside.

Egg Custard

Mix all the ingredients until well combined.

Assembly

Preheat oven at 180℃

Spread the spinach mixture onto the pie crust, then pour the egg custard mixture until it reaches a slightly full surface.

Bake the creamy spinach quiche for 30 minutes or until the custard sets. Serve while the pie is still hot. Enjoy!

Tips of Creamy Spinach Quiche Recipe

• Use a pre-made pie crust to save time: This is a great option if you are short on time or if you are not confident in your pie crust-making skills.
• Just be sure to blind-bake the crust before adding the filling.
• Cook the spinach until it is just wilted: Overcooking the spinach will make it tough and unappetizing. To cook the spinach, simply heat a large skillet over medium heat and add the spinach. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes.
• Do not overcook the quiche: The quiche is done baking when the custard is set but still slightly jiggly in the center. Overcooking the quiche will make the custard rubbery.
• Let the quiche cool completely before slicing and serving: This will help the filling set and prevent the quiche from becoming runny.
• You can make the creamy spinach quiche ahead of time and refrigerate it for up to 24 hours. When you are ready to serve, let the quiche come to room temperature before slicing and serving.

More Additional Ingredients for Creamy Spinach Quiche

• You can add other vegetables to the quiche, such as mushrooms, onions, or tomatoes.
• You can use different types of cheese in the quiche, such as Gruyère, cheddar, or Swiss.
• You can add herbs to the quiche, such as thyme, rosemary, or chives.

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Written by Silni Asfia