Cheese & Spinach Quiche
This is a delicious savory and creamy spinach quiche with a buttery, flaky crust, rich cheese filling, and a hint of green onion. Perfect for brunch, lunch, or a light dinner, this delicious dish pairs beautifully with a fresh salad or your favorite sauce. Enjoy warm or chilled for a satisfying, make-ahead meal!
Ingredients
For the dough:
- 230 g flour
- A pinch of salt
- A pinch of sugar
- 130 g butter (cold, cubed)
- 1 egg
For the filling:
- 4 eggs
- 200 ml cooking cream
- 150 g cheese (crumbled or grated; Gruyère, cheddar, or Swiss cheese, or feta work great)
- 200 g spinach (fresh or frozen )
- 1 bunch green onions or scallions
- salt to taste
- pepper to taste
Instructions
- Knead a soft dough from the dough ingredients. If the dough is too dry, a tablespoon of cold water may help. Chill for 30 minutes.
- Roll out the dough on a clean surface until you get a thin sheet of approx. 5 mm (1/5 of an inch).
- Transfer the rolled-out dough into a greased or parchment-lined tart pan or pie dish. Prick the base with a fork. You can also place parchment paper and baking weights (or dried beans) on the dough to prevent puffing.
- Pre-bake the dough for 10 minutes at 180 °C/356 °F.
- Remove the partially baked crust from the oven and place the spinach and chopped green onion/scallions on top.
- Mix the eggs, cream, seasonings, and cheese in a bowl.
- Pour the egg mixture over the spinach.
- If you're using frozen spinach, it should be thawed and squeezed dry to avoid excess moisture. Fresh spinach can be lightly sauteed or wilted before adding to prevent wateriness.
- Bake for 45 minutes at 180°C/356°F or until the filling has a firm consistency and a golden crust. Make sure to check at 35 minutes to prevent overcooking.
- Allow to cool for 10-15 minutes before slicing and enjoy with salad or your favorite sauce.
- It can be refrigerated for up to 3 days.
Notes
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