Posts tagged ‘quiche’

January 16, 2011

Spinach quiche recipe

by Gina

I don’t have a picture of this yet, but I’ll get one next time I make it. Here are just a few tips before we begin:

– A deep dish pie crust isn’t *absolutely* necessary, but I find it easier because this recipe creates a very full quiche and you will risk some over-flow in a regular crust.

– This dish is also really good without a crust. If you’d rather not buy or make pie crust, all you need to do is use a lightly greased 8 inch round baking dish

– The one cup of cheese at the very end of the recipe is an estimate. I like my quiche literally smothered in cheese, so when I add the cheese on top, I use two to three large handfuls. Enough to cover the entire top.

– Squeezing the water out of the thawed spinach *is essential* to the flavor and texture of the quiche. It really cuts down on the water content, and gets rid of most of the overpowering “boiled spinach” flavor that a lot of individuals dislike.

– Add or substitute any produce to suit your taste. Omit the spinach, and it’s a good basic quiche recipe to build on.


1 (8 inch) pie crust, preferably deep-dish
1 tbsp vegetable oil
1/2 of a large onion, chopped
1 (10 ounce) package frozen spinach, thawed and drained
10 eggs, lightly beaten
1.5 cups shredded colby jack cheese
2.5 cups shredded sharp cheddar cheese
1/2 tsp salt
1/4 tsp ground black pepper


Preheat oven to 350 degrees

Squeeze extra moisture out of the thawed spinach (take a handful and squeeze it like a wet washcloth). It doesn’t have to be bone-dry, but shouldn’t be sopping wet. This will prevent the quiche from being really watery in the end.

Heat oil in a large skillet over medium-high heat. Cook onions until they are soft and starting to turn clear.  Add spinach at this point, and cook for about three minutes or until excess moisture has evaporated. Remove from heat and set aside.

Reserving one cup of cheddar for later use, combine eggs, cheese, salt, and pepper in a large mixing bowl. Add spinach and onions, stir to blend. Scoop or pour into pie crust.

Bake in oven for 30 minutes. Add remaining cheddar to the top, then continue baking for another 15 to 20 minutes or until eggs have set. Total baking time is approximately 45 – 50 minutes.

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