Should I Cook Spinach Before Putting It In Quiche

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This cheesy spinach quiche uses my favorite quiche recipe as the base. It's savory, creamy, and baked in a deliciously flaky homemade pie crust. Print all your guests with this brunch recipe!

Before this calendar month, we went over my future sister-in-police'southward firm for brunch. She is i of my favorite cooks! I e'er find recipe inspiration when she cooks for the family.

For brunch, she fabricated 2 quiches: i spinach and one mushroom. I've been dreaming about remaking her quiches the whole month!

I couldn't decide betwixt her spinach quiche or mushroom quiche, then I combined them into one. 1 ultra cheesy, ultra savory, peppered, mushroom, spinach fiesta. I baked it all in my favorite super flaky pie crust.

This comforting dish volition dazzle all of your brunch guests! It was the hit of Kerry's repast, even taking the attention away from the strawberry chocolate cake she made for dessert. (All brunch must accept dessert.)

So, what is quiche?Quiche is an egg and milk custard filled with all sorts of extras like cheese and veggies. Traditionally, quiches are baked in a pie chaff. Whatever excuse I accept to make my buttery, flaky pie crust, I do it.

My version uses eggs, whole milk (for an extra creamy texture), cheddar/mozzarella cheeses, parmesan cheese, frozen spinach, garlic, and mushrooms.

A good thing to know:

The fundamental to preventing a soggy quiche is to reduce the wet in your vegetables.

The mushrooms are cooked down with the minced garlic, salt, and pepper. The garlic gives them a footling something actress. I cook the mushrooms down to rid them of their moisture. Those things are like sponges holding on dearly for water! You don't want that.

I use frozen spinach in my quiche for ease, though fresh would be fine. But my piece of communication? Avert the hassle and purchase a block of frozen! It'south cheaper, less messy, and easier. Make certain you bleed your spinach extra well. Thawed frozen spinach is full of water and you lot'll want to blot it as much as you can.

Creamy and thick, my cheesy egg base will give your quiche the most luxurious texture. During all this time, your homemade pie chaff has been chilling. Do yourself a favor and get in the nighttime ahead of time. That's exactly what I did on Sun. Then, all yous have to practise in the morning is roll it out, pre-broil information technology for a few minutes and add the veggies, cheeses, and egg mixture on top.

And hey, while you're at it – thaw the spinach and sauté the mushrooms the night before too. We all take hectic schedules, specially in the morning or while entertaining. Save time where y'all tin can!

Bake the quiche until it is gold brownish on elevation and the eye is no longer liquid. All ovens are different and this could accept anywhere from 45 minutes to 1 hour. Kickoff checking around 40 minutes. Every bit the quiche nears its terminal minutes in the oven, it will brainstorm to puff upwards. Once you remove it from the oven, it will slightly deflate.

My cheesy spinach quiche took 50 minutes. I like it extra toasty on acme.

Let it cool for a few minutes, and so piece → serve → eat→ cheesy heaven.

The best part about quiche is that the possibilities are countless!

Utilize your favorite cheeses similar feta, goat cheese, mozzarella, swiss.
For some smoky season, endeavor adding some bacon crumbles.
You could even add some chopped onions, red peppers, or artichokes.
Make information technology a low carb meal by ditching the pie crust, like in my crustless quiche

More Breakfast Recipes

How to Bake the Perfect Quiche – wonderful resource for all quiche baking!
Buttermilk Waffles
Homemade Bagels
110 Calorie Crustless Veggie Quiche
Overnight Ham & Cheese Strata
Beige Breakfast Casserole
Easy Cinnamon Rolls

Clarification

This cheesy spinach quiche uses my favorite quiche recipe every bit the base. It's savory, creamy, and baked in a deliciously flaky homemade pie crust. Impress all your guests with this brunch recipe!

1/two recipe homemade pie crust*
ane (10 oz) box frozen spinach*
8 oz fresh mushrooms, sliced
one teaspoon minced garlic (or roasted & chopped)
four large eggs
one cup whole milk ^*
1/iii cup grated parmesan cheese
one loving cup shredded cheese (I used cheddar + mozzarella)^*
salt & pepper

Preliminary Notes: I like to brand sure my pie dough is prepared before I begin the quiche. Make pie dough the nighttime earlier because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step). And hither'due south a time-saving tip– as the crust bullheaded bakes, you can get started on the filling which begins with step 7.
Partially bullheaded bake the pie chaff: On a floured work surface, roll out one of the disks of chilled dough (freeze the other for some other fourth dimension). Plough the dough about a quarter turn after every few rolls until you take a circle 12 inches in bore. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure information technology is completely smooth. Chill the pie chaff in the refrigerator for at least thirty minutes. (And up to 5 days. Or freeze for upwardly to 3 months. Cover the pie crust with plastic wrap if spooky for longer than thirty minutes or if you lot're freezing it. If y'all freeze it, let information technology thaw for a couple hours in the fridge earlier continuing.)
While the crust is spooky, preheat oven to 400°F (204°C).
Line the chilled pie crust with parchment newspaper or aluminum foil. (Crunch up the parchment paper commencement then that you lot can easily shape it into the crust.) Fill with pie weights or dried beans. Bake until the edges of the crust are starting to chocolate-brown, virtually fifteen-xvi minutes. Remove pie from the oven and advisedly lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake until the bottom crust is just beginning to dark-brown, about vii-8 minutes.
Remove crust from the oven. (Yous can partially pre-bake the chaff up to 3 days alee of fourth dimension. Cover cooled crust tightly and air-condition until ready to make full.)
Reduce oven temperature to 350°F (177°C).
For the filling: If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you fix the residuum of the ingredients.
Place sliced mushrooms in a skillet coated with 1 teaspoon olive oil or nonstick spray, add the garlic, and a sprinkle of table salt and pepper. Turn the heat on to medium-high and sauté the mushrooms until they release all of their moisture and no more h2o remains on the bottom of the skillet, nearly 6-vii minutes.
Whisk the eggs, milk, and parmesan cheese together until combined. Sprinkle with a pinch of common salt and pepper. Set aside.
Absorb and squeeze the rest of the h2o out of the thawed spinach. Spread spinach on warm pre-baked pie chaff. Add together the cooked mushrooms and shredded cheeses. Pour the egg mixture on top. If desired, sprinkle the elevation lightly with more parmesan cheese and/or salt and pepper.
Bake the quicheuntil the center is simply near ready, about l-hr. Don't over-broil. Use a pie chaff shield to preclude the pie crust edges from over-browning. Cool for 15 minutes before slicing and serving. Or you can cool the quiche completely before serving– it's fantastic at room temperature!
This quiche makes great leftovers! Encompass tightly and shop in the refrigerator for upwardly to 4 days.

Notes

Make Ahead&Freezing Instructions: The pie dough can be prepared ahead of fourth dimension and stored in the refrigerator for up to 5 days or in the freezer for upward to 3 months. Y'all tin can pre-bake the crust ahead of fourth dimension as well. See cease of step 5. To freeze the quiche, cool baked quiche completely, and so cover tightly with a couple sheets of aluminum foil and freeze for upwardly to 3 months. Thaw in the refrigerator or on the counter, so broil at 350°F (177°C) for 20-25 minutes.
Pie Crust: My pie crust recipe makes enough dough for ii quiches. You lot can make half of the recipe or make the entire recipe and freeze one-half of the dough for some other quiche, or broil two quiches. The dough tin can be stored in the refrigerator for up to 5 days or in the freezer for upward to iii months. Thaw overnight in the fridge before using.
Spinach: You tin can use fresh spinach instead. I would use most three packed cups of fresh. You can cook it down alee of time, or just add it fresh. Here is how I make quiche with cooked down fresh spinach.
Milk: Whole milk is preferred for creamiest texture, but 1/2 cup heavy foam and 1/2 cup whole milk is fantastic too. You lot could also substitute half-and-half. See How to Bake the Perfect Quiche postal service.
Cheese: Apply one cup total of your favorite cheeses, for example one/ii loving cup cheddar cheese and 1/2 cup feta cheese. Or 1/3 cup caprine animal cheese, 2/three cup mozzarella. Or one/2 loving cup Swiss cheese and 1/2 cup cheddar. Get creative!

Keywords: cheesy spinach quiche, spinach cheese quiche