I used my favourite quiche recipe for this cheesy spinach quiche. The homemade pie crust is flaky and the filling is creamy and savoury. Impress your visitors with this brunch meal!
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Ingredient
– 1 unbaked flaky pie crust – 10 ounces (283g) frozen spinach– 2 teaspoons olive oil– 8 ounces (227g) sliced mushroom– 2 garlic cloves, minced– 4 large egg– 1 cup (240ml) whole milk– 1/3 cup (25g) freshly grated or shredded parmesan cheese– 1 cup (4 ounces/90g) shredded cheddar cheese– 1/4 teaspoon each salt and pepper
Ingredient
Pie crust: I make pie dough before quiche. Pie dough needs two hours to chill before rolling and par-baking. Roll out one chilled pie dough disc on a floured board (save the other).
Step 1
Step 1
Instructions
Quarter-turn the dough every few rolls until it becomes a 12-inch (30cm) circle. Carefully place dough in a 9-inch (23cm) pie plate. Tuck and smooth it with your fingertips. I leave extra dough around borders for a lovely edge.
Step 2
Step 2
Instructions
Instead, drape leftover dough over the side and hand-form a pie rim. Fork or finger-flute pie crust edges. Pie crust can be refrigerated 30 minutes to 5 days. If chilling longer than 30 minutes, wrap pie crust in plastic.
Step 3
Step 3
Preheat oven to 375°F (190°C). Par-bake: Line the cooled pie shell with parchment. Use 2 dried bean or pie weight packs. Arrange weights evenly on the pie dish. Bake until crust edges golden, 15–16 minutes.
Step 4
Step 4
After baking, carefully remove the pie's parchment and weights. Make bottom crust forkholes. Return the pie crust to the oven. Bake 7–8 minutes to lightly brown the bottom crust. Put aside after baking.
Step 5
Step 5
(Par-bake crust 3 days ahead or pour filling when warm. Chill par-baked crust before filling. Reduce oven temperature to 350°F (177°C).
Step 6
Step 6
Thaw frozen spinach in microwave according package instructions for filling. Drain spinach in a colander while cooking other ingredients. Cook oil in a large skillet over medium-high.
Step 7
Step 7
Add sliced mushrooms, garlic, and 1/4 teaspoon salt and pepper to a hot skillet. Stir and sauté mushrooms for 6–7 minutes until they release all their liquid and the skillet is dry.
Step 8
Step 8
Blend eggs, milk, parmesan, and 1/4 teaspoon salt and pepper. Press and blot thawed spinach to eliminate water. Top par-baked pie crust with spinach. Cheese and mushrooms should be added.
Step 9
Step 9
Pour egg mixture on top. Add more parmesan if desired. Bake the quiche until almost set, 50–60 minutes. Avoid overbaking. Shield pie crust edges from overbrowning.
Step 10
Step 10
Slice and serve 15 minutes after cooling. Cool the quiche before serving because it tastes best room temperature. Quiche leftovers are great! Store securely wrapped in the fridge for 4 days.
Step 11
Step 11
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