This spinach quiche recipe has a flaky puff pastry rind and a tasty, cheesy interior! It’s perfect for brunch or light dinner.
Want a brunch idea? Try this recipe for Spinach Quiche, the perfect savory cake for any occasion! This presents a tasty filling with spinach and cheddar cheese, scented with garlic and the right seasoning to make it irresistible not to take another bite. Pour it all into a puff pastry crust and bake until puffed and golden. It’s the best idea to surprise a crowd at brunch, and it also doubles as a light dinner with a salad. This one received rave reviews here (especially with our bark-loving 6 year old son!).
How to Make
Spinach Quiche: An Overview
A quiche is a French cake filled with custard and savory fillings. Let the French invent the idea of the cake as a main course! It has become a classic brunch recipe, with spinach as one of the best vegetarian fillings.
Want to make a spinach quiche recipe? You can make this classic recipe in less than 2 hours, made completely from scratch with a homemade quiche crust. Or, you can use the store-bought refrigerated cake crust as a shortcut. However, we highly recommend the homemade crust for its crunchy, buttery texture: and it keeps its shape better! Here’s what you can expect:
Ingredients in the filling
This spinach quiche filling is tasty and cheesy, with the right nuance in the flavor of onion and garlic. The key? Frozen spinach, which makes this quiche easy to assemble. Cooking that amount of fresh spinach is simply not practical here, and the texture of frozen spinach is actually better for this application. Here’s what you’ll need for the filling:
- Frozen spinach
- Eggs Milk
- Thick cream
- Dry mustard and dry dill
- Salt and pepper
- Grated cheddar cheese and cheese
Tip: Blindly bake the crust
The biggest key to making a quiche? Bake the bark blind! Baking blindly is baking a pastry crust without the filling. This ensures that the bottom does not get soaked because the crust is perfectly firm before adding the filling. If you don’t bake blindly, you’ll get the bottom crust soaked (we did). Here’s what you need to know about how to get the perfect flaky crust:
- freeze the crust for 15 minutes. This helps the crust maintain its shape while baking blindly.
- Prick holes with a fork all over the bark. This is called coupling: it helps prevent the crust from swelling while in the oven unfilled.
- Add parchment paper and then weights for cakes, dried beans or rice! Pour them directly into the bark. We used two sets of these cake weights. Bake for 12 minutes at 400°F, then reduce heat to 350°F.
- Remove the weights from the cake. Remove the weights and bake for 20 to 25 more minutes until the crust is golden brown. Then the quiche is ready to fill.
purchased quiche crust
You can use purchased refrigerated cake dough for this recipe – but we’ve found that we like homemade quiche bark much better! Why?
- Homemade bark maintains its shape better. We’ve had some issues with refrigerated cake dough that keeps its shape, even when baked blind! You may lose the crimping at the edges and come out with an uneven look.
- Homemade bark tastes better. It only takes a few minutes to make homemade quiche bark – and it tastes so much better! The flavor is much more developed and even flaker and crunchier than a purchased crust (at least the brands we’ve used!). Feel free to weigh in if you have a brand of refrigerated quiche bark that you love.
Giving advance directives for
Quiche saves very well: in fact, it is even better after it cools to room temperature or even cold. Here’s what you need to know about how to make
quiche in advance:
- Make the quiche 1 to 3 days in advance. Then refrigerate until served! You can eat it cold, room temperature or hot.
- To reheat, heat in a 200-degree oven for about 20 minutes
- Quiche saves 5 days refrigerated. Wrap it in plastic or aluminum foil to keep it cool.
Want more quiche? Here are a few more ideas for savory cakes:
- Classic Go Asparagus
- spinach (it’s that simple!)
- Have a gluten-free quiche with almond rind
- In summer, go for a tomato cake
Quiche without crust with
This spinach quiche