How to Make a Spinach Quiche
Quiche is an extremely versatile dish, with literally hundreds of variants available with a range of ingredients from the mundane to the exotic. Spinach isn't a particularly exotic ingredient, but it makes for great tasting quiche. With a few other additions, like feta cheese and mushrooms, you can make a spinach quiche to die for. Does this Spark an idea?
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Things You'll Need
- 1 pie crust (pre-made, deep dish)
- 4 eggs, beaten
- 1 cup milk
- 1/2 cup butter
- 3 chopped cloves garlic
- 1 chopped onion (small)
- 10 oz. package frozen chopped spinach, thawed and drained
- 5 oz. can mushrooms, drained
- 6 oz. herb and garlic feta
- 8 oz. package shredded Cheddar cheese
- Salt and pepper to taste
Instructions
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1
Melt the butter in a skillet over medium to low heat. Be careful to not burn the butter.
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2
Sauté the onions and garlic in the butter until they have browned. Don't burn the garlic, or it will be bitter.
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3
Add the rest of the solid ingredients to the skillet (spinach, cheese, mushrooms). Mix well and salt and pepper to taste.
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4
Put the formed mixture in the pie crust, being careful to spread it thoroughly and evenly.
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5
Whisk the eggs and milk in a separate bowl until they are completely mixed.
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6
Pour the egg mixture into the pie crust, over the spinach mixture. Mix the 2 together, but do so carefully so as to not break the crust. Let the egg seep into the nooks and crannies of the spinach mixture.
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7
Spread a thin layer of extra cheddar over the top of the quiche. You can also use a little feta in addition.
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8
Place the quiche into the oven (preheated to 375) for 30 to 40 minutes. If the center has not fully set, then leave the quiche in the oven for a few more minutes, checking to ensure that it's completely cooked through.
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9
Wait for the quiche to cool for about 10 minutes before serving.
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Tips & Warnings
Canned or frozen spinach is perfectly fine when you want to make a quiche recipe. Prepared spinach cuts down on the preparation time of the dish.
It is critical that the spinach is thawed and completely drained before you use it to make your quiche. If the spinach is too wet, it will make the quiche runny and soupy. Consider using the combination of a salad spinner and paper towels to drain the spinach.
