Spinach & Cheese Quiche

spinach quiche
PHOTO: ERIK BERNSTEIN; FOOD STYLING: LAURA REGE

This rich, custardy spinach quiche is just the thing to break out for special-occasion breakfasts and brunches. 

Filled with sweet, sauteed leeks and spinach, this classic French dish can also be tweaked for a homemade pie crust or larger store-bought pie crusts by adding more filling. Just remember to keep the ratio of ½ cup half-and-half per egg, and scale the filling up as necessary. For homemade crusts or store-bought crusts larger than 9”, an additional egg and ½ cup half-and-half should do the trick. Just remember that if you scale the filling up, you should expect a longer bake time.  

This quiche is delicious served warm or at room temperature. A simple arugula salad and some crispy pan-fried potatoes nicely round out the meal, along with a mimosa if you’ve got nowhere to be. 😉 

Made this? Let us know how it went in the comment section below!

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Yields: 6
Prep Time: 0 hours 15 mins
Total Time: 1 hour 55 mins
Ingredients
1

homemade or store-bought 9” pie crust, defrosted according to package instructions

1 tbsp.

extra-virgin olive oil

1

medium leek, cleaned well, halved lengthwise, and cut into ½” pieces (white and light green parts only)

Kosher salt

Freshly ground black pepper

5 oz.

fresh spinach

1 1/2 c.

shredded aged Gouda or white cheddar

1/4 c.

thinly sliced scallions (from about 4 scallions)

1

medium shallot, minced

2

large eggs

1 c.

half-and-half

Pinch freshly grated nutmeg (optional)

Directions
  1. Preheat oven to 375°. Place crust on a baking sheet, then line it with a piece of parchment paper and fill with dried beans (or another pie weight). Bake until crust is lightly golden on the sides and no longer appears doughy, about 15 minutes. Transfer to a wire rack to cool and decrease oven temperature to 325°.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add leeks and season with salt and pepper. Cook until bright green and tender, 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute. Season with more salt and pepper and transfer to a bowl to cool.
  3. In a medium bowl, stir to combine cheese, scallions, and shallot.
  4. In a large bowl, whisk eggs until smooth. Whisk in half-and-half and season mixture with ½ teaspoon salt, black pepper, and nutmeg if using.
  5. When crust and spinach mixture have cooled to room temperature, assemble the quiche: Sprinkle half the cheese mixture in an even layer on the bottom of the pie crust. Next, add the spinach and leek mixture in an even layer. Pour egg mixture over spinach, then sprinkle with remaining cheese mixture.
  6. Bake quiche until just set, about 40 to 45 minutes. Let cool until warm, about 20 minutes, until serving.

PHOTO: ERIK BERNSTEIN; FOOD STYLING: LAURA REGE
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