This delicious spinach quiche, inspired by Martha Stewart, is a creamy, savory dish that’s perfect for brunch or a light dinner. With a buttery crust and a rich egg filling, it’s easy to make and can be customized with your favorite cheese or veggies. A simple, satisfying meal the whole family will enjoy!
Ingredients Needed:
- 1 tablespoon butter
- 3 shallots, minced
- 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
- Coarse salt and ground pepper
- 8 ounces Gruyere cheese, grated (about 2 cups)
- 1 recipe Basic Pie Dough for Spinach and Gruyere Quiches, fitted into two 9-inch pie plates
- 8 large eggs
- 3 cups half-and-half
- ⅛ teaspoon ground nutmeg
How To Make Spinach Quiche Recipe?
- Preheat the oven to 350°F (175°C), with racks set in the upper and lower thirds.
- Cook the shallots and spinach: In a large skillet, melt the butter over medium heat. Add the minced shallots and cook, stirring occasionally, for 1 to 2 minutes until softened. Gradually add the spinach, seasoning with salt and pepper, and toss until wilted, about 2 to 3 minutes.
- Drain the spinach: Transfer the spinach mixture to a colander and press firmly with the back of a spoon to squeeze out as much liquid as possible.
- Assemble the quiches: Divide the spinach mixture and grated Gruyère cheese between the prepared pie crusts. Place each crust on a separate rimmed baking sheet.
- Make the egg mixture: In a large bowl, whisk together the eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Divide the egg mixture evenly between the two crusts.
- Bake the quiches: Place the baking sheets on the oven racks and bake for 55 to 60 minutes, rotating the sheets from top to bottom halfway through. The quiches are done when the centers are just set.
- Cool and serve: Let the quiches stand for 15 minutes before serving.
Recipe Tips:
- Squeeze out excess water from spinach: After cooking the spinach, press it firmly to remove as much liquid as possible. This prevents the quiche from becoming soggy.
- Use cold pie dough: Make sure your pie dough is cold when you line the pie plates. This helps the crust stay flaky during baking.
- Don’t overfill the quiche: When adding the egg mixture, make sure it doesn’t overflow. Leave a small gap at the top of the crust to avoid spillage.
- Rotate the baking sheets: Halfway through baking, rotate the sheets from top to bottom to ensure even cooking and prevent one quiche from overbaking.
- Let the quiche rest: Allow the quiche to cool for 15 minutes before slicing. This helps it set and makes it easier to cut clean slices.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover spinach quiche cool to room temperature. Then, cover it tightly with plastic wrap or foil and store it in the fridge for up to 3 days.
- Freeze: After cooling, wrap the quiche tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 2 months. To thaw, place it in the fridge overnight before serving.
- Reheat: Preheat the oven to 350°F (175°C). Place the quiche on a baking sheet and cover with foil to prevent the crust from burning. Heat for 15-20 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 slice (1/10 of a 9-inch quiche)
- Calories: 298
- Total Fat: 20g
- Saturated Fat: 8.8g
- Cholesterol: 99.1mg
- Sodium: 332mg
- Potassium: 215.9mg
- Total Carbohydrate: 17.1g
- Dietary Fiber: 1.6g
- Sugars: 2.9g
- Protein: 12.5g
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Martha Stewart Spinach Quiche
Description
This delicious spinach quiche, inspired by Martha Stewart, is a creamy, savory dish that’s perfect for brunch or a light dinner. With a buttery crust and a rich egg filling, it’s easy to make and can be customized with your favorite cheese or veggies. A simple, satisfying meal the whole family will enjoy!
Ingredients
Instructions
- Preheat the oven to 350°F (175°C), with racks set in the upper and lower thirds.
- Cook the shallots and spinach: In a large skillet, melt the butter over medium heat. Add the minced shallots and cook, stirring occasionally, for 1 to 2 minutes until softened. Gradually add the spinach, seasoning with salt and pepper, and toss until wilted, about 2 to 3 minutes.
- Drain the spinach: Transfer the spinach mixture to a colander and press firmly with the back of a spoon to squeeze out as much liquid as possible.
- Assemble the quiches: Divide the spinach mixture and grated Gruyère cheese between the prepared pie crusts. Place each crust on a separate rimmed baking sheet.
- Make the egg mixture: In a large bowl, whisk together the eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Divide the egg mixture evenly between the two crusts.
- Bake the quiches: Place the baking sheets on the oven racks and bake for 55 to 60 minutes, rotating the sheets from top to bottom halfway through. The quiches are done when the centers are just set.
- Cool and serve: Let the quiches stand for 15 minutes before serving.
Notes
- Squeeze out excess water from spinach: After cooking the spinach, press it firmly to remove as much liquid as possible. This prevents the quiche from becoming soggy.
- Use cold pie dough: Make sure your pie dough is cold when you line the pie plates. This helps the crust stay flaky during baking.
- Don’t overfill the quiche: When adding the egg mixture, make sure it doesn’t overflow. Leave a small gap at the top of the crust to avoid spillage.
- Rotate the baking sheets: Halfway through baking, rotate the sheets from top to bottom to ensure even cooking and prevent one quiche from overbaking.
- Let the quiche rest: Allow the quiche to cool for 15 minutes before slicing. This helps it set and makes it easier to cut clean slices.
Martha Stewart Spinach Quiche