Prep Time 40 Min
Cook Time 40 Min
Servings8 servings People
Calories320 kcal
This spinach quiche is a dish that quickly became one of my family’s favorites. It’s a wonderful way to showcase fresh spinach, and I often find myself making it for brunch or a light dinner. The flaky crust paired with a creamy filling makes it quite filling. When I first made it, I nearly forgot to pierce the crust with a fork, which could have led to a soggy base. Now, I never skip that step! This version is practical for home cooks because it uses ingredients you’re likely to have on hand, and it can easily be adjusted with whatever veggies or cheeses you have lying around.
Ingredients
- 2 1/2 cups all-purpose flour
- 10 tablespoons cold butter
- 3/4 teaspoon salt
- 1 large egg
- 1 tablespoon milk
- 1 medium onion, sliced
- 1 teaspoon minced garlic
- 1 pound fresh spinach, chopped
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- Pinch of salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon oregano
- 4 ounces feta cheese, crumbled
- 3 large eggs
- 3/4 cup heavy cream
- 2 cups shredded mozzarella cheese
Instructions
- Combine flour and salt in a large bowl, then mix in cold butter until the mixture resembles coarse crumbs.
- Add the egg and milk, mixing until you form a smooth dough.
- Chill the dough in the refrigerator for about 30 minutes.
- In a skillet over medium heat, heat oil and butter, and then sauté sliced onions until softened.
- Stir in garlic, followed by the spinach, cooking until wilted, seasoning with salt and pepper.
- Crumble in the feta cheese and remove from heat.
- Grease a pie dish with a bit of butter.
- Roll out the chilled dough and fit it into the pie dish, trimming the edges and piercing the bottom with a fork.
- Spread the spinach mixture evenly over the crust.
- In a bowl, whisk together eggs, cream, salt, pepper, and half of the mozzarella until well combined.
- Pour the egg mixture over the spinach, and then sprinkle the rest of the mozzarella on top.
- Preheat the oven to 350°F.
- Bake for about 40 minutes until the quiche is set and the top is golden.
What I Notice When Cooking
- The crust comes out so much flakier if I make sure the butter is very cold.
- Using fresh spinach rather than frozen gives a nice texture that doesn’t turn mushy.
- This quiche always disappears quickly during family gatherings—it’s a real crowd-pleaser.
Small Adjustments
- If you find that your crust is too crumbly, adding a tiny bit more cold water can help bind it without making it tough.
- For a different flavor, consider adding some sun-dried tomatoes or cooked bacon to the filling.
- You can swap out the cheeses based on what you have; goat cheese works nicely too.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. The quiche can be reheated in the oven at 350°F until warmed through, which helps maintain the texture. I usually prefer it fresh, but it still tastes good the next day.
Nutritional Notes
Each serving is estimated to have around 320 calories, which makes it a hearty option, especially if you serve it alongside a salad. Of course, values can vary based on specific ingredients and serving sizes used.
