Spinach Quiche

Every Sunday, I find myself in the kitchen, whipping up something special to enjoy with my family for brunch. One of our all-time favorites is Spinach Quiche. It’s not just a dish; it’s a moment of joy. The aroma of eggs and spinach fills the air, reminding me of the togetherness we cherish. Each slice brings a burst of flavor, especially with the delightful addition of sun-dried tomatoes that add a unique twist to this classic recipe. I remember the first time I made it; I was nervous but excited. My family’s smiles when they took that first bite were priceless.

Recipe Ingredients for Spinach Quiche

Let’s talk about the ingredients that make Spinach Quiche so special. Each element is carefully chosen to provide the best flavor and texture. The star of the show is, of course, spinach, which brings a nutritious green element to the dish. Sun-dried tomatoes add a sweet and tangy punch, while eggs serve as the perfect binding agent. Together, they create a harmonious blend that’s not only tasty but also visually appealing.

• 6 eggs – Essential for the quiche base, providing protein and richness.
• 6 egg whites – Lightens the quiche while keeping it packed with protein.
• 2 cups spinach (coarsely chopped, loosely packed) – A key nutrient-dense ingredient.
• 1/4 cup parmesan cheese (freshly grated) – Adds a savory depth to the flavor profile.
• 1/2 cup sun-dried tomatoes (with no liquid, chopped) – Delivers a sweet and tangy contrast.
• 1/2 cup onion (chopped) – Brings sweetness and flavor when sautéed.
• 1 garlic clove (minced) – Enhances flavor with its aromatic presence.
• 1 tablespoon olive oil – Used for cooking the aromatics.
• 1/4 teaspoon kosher or sea salt – Essential for seasoning the quiche.
• 1/4 teaspoon black pepper – Adds a hint of spice.
• 3/4 cup whole-wheat pastry flour – Forms the crust with a nutty flavor.
• 1/4 cup oat flour (using 1/4 cup rolled oats) – Provides a wholesome texture for the crust.
• 1/4 teaspoon kosher or sea salt – For crust seasoning.
• 1/3 cup coconut oil (cold and solid, but scoopable) – A buttery alternative for the crust.
• 2 to 3 tablespoons water (ice cold) – Helps bind the crust together.
• 2 tablespoons walnut pieces (optional) – For textural contrast and a nutty flavor.

Spinach Quiche Instructions

Making Spinach Quiche is a delightful experience that allows you to engage with each step of the process. The key to success is taking your time and enjoying the journey of flavors. Let’s break it down into simple steps that lead you to a beautifully baked quiche.

1. Preheat your oven to 375 degrees Fahrenheit. This ensures a consistent baking environment for your quiche.
2. Take the rolled oats and place them into a food processor or blender. Pulse until you achieve a coarse flour texture. This will be the base for your oat flour.
3. In a large mixing bowl, combine the oat flour with whole wheat pastry flour and salt. This mixture will create the crust. Make sure it’s well combined.
4. Now, add the coconut oil into the flour mixture. Incorporate it in small pieces, either using a pastry cutter or your hands. Blend until the mixture resembles pea-sized crumbles.
5. Slowly add ice cold water in small amounts. This will help the dough come together. The texture should be shaggy and dry but cohesive when pinched.
6. Form the dough into a ball and wrap it tightly in plastic wrap. Refrigerate for 30 minutes to 24 hours. This step helps the dough firm up.
7. Once chilled, roll the dough out on a floured surface. Carefully place a quiche or pie pan upside down on the dough to cut out a circle. Gently turn it over and press the dough into the pan, trimming the edges as needed.
8. Using a fork, crimp the outer edges of the crust or fold them over for a rustic look. Ensure it’s well-formed to hold all the filling.
9. In a skillet over medium heat, add olive oil and heat up. Sauté onion and garlic for about 5 minutes until the onion is soft and translucent. Add spinach and cook until wilted. Remove from heat and mix in the sun-dried tomatoes.
10. In a separate bowl, whisk the egg whites until frothy. In another bowl, beat the whole eggs until well combined. Mix the two together and then add parmesan cheese, salt, and black pepper.
11. Gently fold in the sautéed spinach and tomato mixture into the egg batter. Pour the filling into the prepared crust, spreading it evenly.
12. Bake in the preheated oven for around 25 minutes or until the center is set and the edges are golden. If you like, sprinkle some walnut pieces on top during the last 5 minutes of baking.

Things Worth Knowing

Variations to Try

There are countless ways to enjoy Spinach Quiche, and here are some fun variations to experiment with!

• Add different vegetables: You can incorporate bell peppers, mushrooms, or zucchini to diversify the flavors.
• Cheese swaps: Try different cheeses like feta, goat cheese, or cheddar for varied taste profiles.
• Herbs and spices: Fresh herbs like basil or dill can add an aromatic freshness that elevates the quiche.
• Crust alternatives: For a gluten-free version, use a crust made from ground nuts or a cauliflower base.
• Meat additions: If your diet allows, adding cooked chicken or turkey can make it heartier.

How to Serve Spinach Quiche

Serving Spinach Quiche can be as delightful as making it. Here are some ideas to enhance your mealtime experience:

• Pair with a salad: A light green salad with a vinaigrette complements the quiche beautifully.
• Weekend brunch: Serve it warm during a weekend brunch with fresh fruit on the side.
• Picnic option: Slice and pack the quiche for a delightful picnic treat.
• Store leftovers: Keep any uneaten portions in the fridge for up to three days, reheating as needed.
• Seasonal touches: Serve with a side of seasonal vegetables for a colorful plate.
• Celebrate occasions: This dish is perfect for gatherings like Easter or Mother’s Day brunch.

FAQ

Conclusion

In summary, Spinach Quiche is a delightful dish that combines rich flavors and wholesome ingredients. It’s perfect for brunch or any meal of the day, so I encourage you to give it a try. You’ll be amazed at how something so simple can bring so much joy to your table!

Spinach Quiche

The ultimate comfort food, Spinach Quiche is a creamy, flavorful dish filled with fresh vegetables and eggs. It's an easy weeknight dinner that’s perfect for any occasion. Delight your family and friends with this quiche tonight!

Print Recipe Pin Recipe

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 6 large eggs
• 6 large egg whites
• 2 cups spinach coarsely chopped, loosely packed
• 1/4 cup parmesan cheese freshly grated
• 1/2 cup sun-dried tomatoes with no liquid, chopped
• 1/2 cup onion chopped
• 1 clove garlic minced
• 1 tablespoon olive oil
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper
• 3/4 cup whole-wheat pastry flour
• 1/4 cup oat flour using 1/4 cup rolled oats
• 1/4 teaspoon kosher or sea salt
• 1/3 cup coconut oil cold and solid but scoopable
• 2 to 3 tablespoons water ice cold
• 2 tablespoons walnut pieces optional

Equipment

• Blender
• Food Processor
• Skillet
• Frying pan
• Grater
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 375 degrees Fahrenheit. This ensures a consistent baking environment for your quiche.
2. Take the rolled oats and place them into a food processor or blender. Pulse until you achieve a coarse flour texture. This will be the base for your oat flour.
3. In a large mixing bowl, combine the oat flour with whole wheat pastry flour and salt. This mixture will create the crust. Make sure it's well combined.
4. Now, add the coconut oil into the flour mixture. Incorporate it in small pieces, either using a pastry cutter or your hands. Blend until the mixture resembles pea-sized crumbles.
5. Slowly add ice cold water in small amounts. This will help the dough come together. The texture should be shaggy and dry but cohesive when pinched.
6. Form the dough into a ball and wrap it tightly in plastic wrap. Refrigerate for 30 minutes to 24 hours. This step helps the dough firm up.
7. Once chilled, roll the dough out on a floured surface. Carefully place a quiche or pie pan upside down on the dough to cut out a circle. Gently turn it over and press the dough into the pan, trimming the edges as needed.
8. Using a fork, crimp the outer edges of the crust or fold them over for a rustic look. Ensure it’s well-formed to hold all the filling.
9. In a skillet over medium heat, add olive oil and heat up. Sauté onion and garlic for about 5 minutes until the onion is soft and translucent. Add spinach and cook until wilted. Remove from heat and mix in the sun-dried tomatoes.
10. In a separate bowl, whisk the egg whites until frothy. In another bowl, beat the whole eggs until well combined. Mix the two together and then add parmesan cheese, salt, and black pepper.
11. Gently fold in the sautéed spinach and tomato mixture into the egg batter. Pour the filling into the prepared crust, spreading it evenly.
12. Bake in the preheated oven for around 25 minutes or until the center is set and the edges are golden. If you like, sprinkle some walnut pieces on top during the last 5 minutes of baking.

Notes

• Tip 1: Ensure the spinach is fresh and well-washed to avoid any gritty texture in the quiche.
• Tip 2: Using freshly grated cheese enhances the flavor greatly compared to pre-packed options.
• Tip 3: Let the quiche cool slightly before slicing to avoid a messy cut.
• Tip 4: A well-prepared crust can elevate the overall experience, so don't rush this step.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!