Don’t let the amazing taste or French-y feel fool you into thinking this is a difficult dish. My spinach quiche is so easy it practically makes itself! For an added challenge, you could make the crust yourself, but this is meant to be an easy weeknight recipe.
It’s so funny, the first time my husband (at the time boyfriend) asked me to make quiche for dinner, I was quite intimidated by the prospect. After all, it seems like it would be complicated and easy to mess up.
Thankfully, I was wrong!
Also, even though my recipe calls for spinach, you could easily make it with any other veggies. Sauteed thin slices of yellow squash and zucchini work quite nicely too.
The more recent time I made this, I even forgot to blind bake the crust. It still turned out fantastic, even if the bottom part of the crust was not as crispy as I would have liked.
The point is, this is a very forgiving recipe.
I can’t eat quiche without a simply dressed side salad, so I whipped up my simple homemade vinaigrette to dress some spring mix. The dressing is simply three parts EVOO to one part balsamic vinegar, with a spoonful of Dijon mustard, whisked together with fresh cracked pepper.
While the quiche only needs 40 minutes in the oven, the most imperative (and least forgiving) step in the recipe is to allow it to sit for at least 20 minutes, although preferably longer, once it’s been removed from the oven. Cut the quiche too soon and you’ll see eggs go everywhere, making it difficult to slice and serve.
- 1 refrigerated pie crust
- 3 large eggs
- 3 large egg whites
- 1 cup cooked spinach, drained thoroughly
- 1/4 cup heavy cream
- 1/2 cup shredded cheese of choice
- salt and pepper to taste
- Preheat oven to 350 degrees Fahrenheit. Grease down a pie pan.
- Unroll your pie crust and position it in the pan. Blind bake for ten minutes and remove from oven.
- In a large bowl, whisk together eggs, egg whites, heavy cream, salt, and pepper.
- Make sure the drained spinach has as much water as possible removed. I recommend patting it thoroughly with a paper towel to remove all excess water. Layer spinach on the bottom of the pie crust. Pour in egg and cream mixture and sprinkle cheese over top.
- Bake for 40 minutes, or until cheese on top begins to brown and bubble.
- Remove from oven and let sit for at least 20 minutes before slicing. This step is imperative to ensure your quiche sets and doesn’t fall apart when you cut the first slice.