Spinach Quiche

1. Prepare the Crust

In a large mixing bowl, mix 160 grams of plain flour and half a teaspoon of salt. Add 110 grams of cold butter and 110 grams of cream cheese to the flour mixture. Using a pastry cutter or your hands, combine the ingredients until the mixture resembles coarse crumbs. The small chunks of butter and cream cheese create a flaky texture in the crust.

Press the mixture into the bottom and up the sides of a 23 cm (9”) pie tin. Make sure it is evenly distributed to avoid any thin spots. Let the crust rest in the fridge while you prepare the filling. This will prevent the dough from shrinking during baking.

2. Preheat the Oven

Preheat the oven to 190°C (375°F) with the rack positioned in the middle.

3. Prepare the Filling

Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add 1 diced red pepper, 2 minced garlic cloves, and 1 sliced ​​leek to the frying pan. Cook until tender, about 5-7 minutes. The vegetables should be soft and fragrant.

Add 500 grams of chopped spinach to the frying pan and cook until wilted, about 2-3 minutes. Once cooked, remove the pan from the heat and let the vegetables cool slightly.

In a separate bowl, beat 110 grams of cream cheese until smooth. Add 4 eggs and 120 millilitres of double cream (heavy cream). Mix well until fully combined. Season the cream mixture with salt and pepper, to taste. Stir in the cooked spinach mixture and grated cheese until evenly distributed.

4. Bake

Remove the crust from the fridge. Pour the filling into the prepared crust and spread it evenly. Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set, and the crust is golden brown. You can check the doneness by inserting a toothpick into the centre. It should come out clean.

5. Serve

Remove the Spinach Quiche from the oven and allow it to cool for a few minutes before slicing. This helps the filling to set completely. Slice the Spinach Quiche into wedges and serve it. It can be enjoyed warm or at room temperature

Tips for Perfect Spinach Quiche

Chill the Dough: Keeping the dough cold before baking will result in a flakier crust.

Even Slicing: Make sure all vegetables are sliced ​​evenly to ensure consistent texture and flavour.

Experiment with Cheese: For varied flavours, feel free to use different types of cheese, such as Gruyère or Cheddar.

Use Fresh Ingredients: Fresh spinach and vegetables intensify the flavour and nutritional value of the quiche.

Variations of Spinach Quiche

Other Vegetables: Expand the quiche by adding other vegetables, such as mushrooms, zucchini, or cherry tomatoes.

Protein Boost: Add cooked bacon, ham, or sausage to the filling for an extra boost of protein.

Dairy-Free Option: Use dairy-free cream cheese and cream substitutes to accommodate a lactose-intolerant or vegan diet.

Serving Suggestions

Salad: A fresh green salad with a tangy vinaigrette complements the rich flavours of the quiche.

Bread: Serve with crusty bread or a baguette for a complete meal.

Soup: Pair it with a light vegetable soup for a comforting and filling meal.

Storing

Refrigerator: Store the leftover Spinach Quiche in an airtight container in the refrigerator for up to 3 days.

Freezer: The Spinach Quiche can be frozen for up to 2 months. Before freezing, wrap it tightly in plastic wrap and foil.

Related Recipes

Looking for more ways to incorporate nutritious ingredients into your cooking? Check out these recipes:

Quiche with Leeks and Red Peppers

Tomato Zucchini Quiche

Conclusion

When it comes to savoury pies, nothing beats a homemade quiche. With its buttery, cream cheese-enriched crust and a filling of fresh spinach, garlic, red pepper, and leek, it offers a harmonious blend of flavours and textures. Whether you serve it for breakfast, brunch, or dinner, this quiche is sure to become your favourite. Enjoy making this delicious dish and savour every bite!