Spinach Quiche
Total Time
Prep: 30 min. Bake: 45 min. + standing
Yield
6 servings
Our humble spinach quiche recipe features wilted greens, buttery shallots and melty Gruyere. It's a simple and wholesome dish that works for breakfast, lunch or dinner.
Ingredients
- Pastry for single-crust pie (9 inches)
- 1 large shallot, chopped
- 1 tablespoon butter
- 8 cups fresh baby spinach
- 1 cup shredded Gruyere cheese
- 4 large eggs
- 1-1/2 cups heavy whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Line a deep-dish 9-in. pie plate with pastry. Trim and flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice. Bake at 450° for 5 minutes. Remove foil and weights; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350°.
- In a skillet, sauté the shallot in butter until tender. Stir in spinach; cook until wilted. Remove from the heat. Sprinkle cheese into crust; top with spinach mixture. In a bowl, beat eggs. Add the cream, salt and pepper; mix well. Carefully pour into crust.
- Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 590 calories, 48g fat (29g saturated fat), 258mg cholesterol, 649mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 16g protein.
A versatile and comforting dish, you can enjoy this quiche's creamy blend of gruyere cheese and hearty spinach any time of the day. Bits of shallots sprinkled throughout and a crisp crust compliment the egg base. It'll be hard to stop at just one slice! —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Recipe Creator
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