Savory Spinach & Cheese Quiche

$- 1 pre-made pie crust (or homemade, if you prefer the personal touch) - 2 cups fresh spinach, chopped into small pieces - 1 cup ricotta cheese, room temperature - 1 cup shredded Gruyère cheese, plus extra for topping if desired - 3 large eggs, beaten - 1 cup milk, preferably whole for creaminess - 1/2 teaspoon garlic powder for flavor - 1/4 teaspoon ground nutmeg for warmth - Salt and pepper, to taste for seasoning - Fresh parsley, chopped, for garnish (optional) When I make a classic French quiche, I focus on fresh and simple ingredients. The main star is the pie crust. You can use a store-bought one or make your own. If you choose to make it, I love using flour, butter, and water for a flaky texture. Fresh spinach makes the quiche bright and healthy. I chop it into small pieces to blend well with the other ingredients. Ricotta cheese adds creaminess. I prefer it at room temperature for easy mixing. Gruyère cheese brings a nutty flavor that pairs well with the spinach. You can't forget the eggs and milk. They form the quiche's base. Eggs give it structure while milk adds richness. Whole milk is best for a creamy texture. For seasonings, I use garlic powder and nutmeg. They add depth to the flavor. Salt and pepper are essential for balance. Finally, I sometimes sprinkle fresh parsley on top for a pop of color and extra taste. These ingredients come together to create a savory delight that is hard to resist. {{ingredient_image_2}} - Preheat your oven to 375°F (190°C). This helps the crust bake evenly. - Place the pie crust in a 9-inch pie dish. Make sure it fits well. Crimp the edges for a nice look. - Prick the bottom of the crust with a fork. This lets steam escape while baking. - In a skillet over medium heat, add 2 cups of chopped spinach. Sauté for 2-3 minutes until it wilts. - In a large bowl, mix 1 cup of ricotta cheese, 1 cup of shredded Gruyère cheese, 3 beaten eggs, and 1 cup of milk. Whisk until smooth. - Add the sautéed spinach, 1/2 teaspoon of garlic powder, 1/4 teaspoon of ground nutmeg, and salt and pepper. Stir everything until well combined. - Carefully pour the filling into the prepared crust. Use a spatula to spread it evenly. - If you want, add a little extra Gruyère cheese on top for more flavor. - Place the quiche in the oven and bake for 30-35 minutes until the center is set. It should be lightly golden on top. - Ensuring a creamy texture For a creamy quiche, use whole milk and room-temperature ricotta. Mixing these well helps create a smooth blend. Be sure to whisk the eggs thoroughly, as they add richness. - Adjusting baking times for different ovens Ovens can vary in heat. Start checking your quiche at 30 minutes. If it's not set, add time in 5-minute increments. The top should look golden brown. - Cooling times for better slicing Allow the quiche to cool for about 10 minutes after baking. This helps it firm up, making it easier to slice. If you cut it too soon, it may fall apart. - Serving suggestions Serve slices on a rustic wooden board or a nice plate. This adds a homey touch. You can also cut them into smaller pieces for appetizers. - Pairing with salads or sides A light green salad pairs well with quiche. Use a simple vinaigrette for contrast. You can also serve it with fresh fruit for a sweet balance. - Using fresh herbs for garnish Fresh parsley adds color and flavor. Sprinkle chopped parsley on top of each slice before serving. Other herbs like chives or dill also work well. Pro Tips Use Fresh Spinach: Fresh spinach gives a vibrant flavor and better texture compared to frozen spinach. Always wash and chop it just before use for the best results. Let the Quiche Cool: Allow the quiche to cool for at least 10 minutes after baking. This helps it set and makes slicing easier without falling apart. Experiment with Cheeses: While Gruyère adds a wonderful flavor, feel free to mix in other cheeses like feta or cheddar for a unique twist on the classic recipe. Perfect Pairings: Serve your quiche with a light salad or a side of fruit for a refreshing contrast. A simple vinaigrette can enhance the overall flavor profile of your meal. {{image_4}} You can change up the classic quiche in fun ways. Here are some ideas: - Using different vegetables: Try mushrooms, leeks, or bell peppers. Each adds a new taste. Sauté them as you did with the spinach. - Cheese substitutions: Switch Gruyère for feta or cheddar. Feta gives a tangy kick, while cheddar offers a sharp flavor. - Adding proteins: Mix in diced ham or crispy bacon. They bring a hearty touch that many love. You can make quiche in different styles to fit your needs: - Crustless quiche option: Just skip the pie crust. Pour the filling directly into a greased dish. It’s lighter and gluten-free! - Mini quiche or tart variations: Use muffin tins for mini quiches. They’re perfect for brunch or snacks. Tart pans work great too for a fancy touch. - Freezer-friendly options: Bake and cool your quiche, then slice it. Wrap each slice in plastic. You can freeze them for easy meals later. Just reheat in the oven or microwave. To keep your quiche fresh, store it in the fridge. Place it in an airtight container. You can also cover it tightly with plastic wrap. This helps lock in moisture and flavor. Quiche can last up to three days in the fridge. If you want to keep it for a longer time, freeze it. To freeze quiche, let it cool completely first. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. Label the bag with the date. You can freeze quiche for up to three months. Reheating quiche carefully is key to keeping its texture. The best method is using the oven. Preheat your oven to 350°F (175°C). Place the quiche on a baking sheet. Bake for about 15-20 minutes. This method warms it evenly without making it soggy. If you’re in a hurry, you can use the microwave. Heat it on medium power for about 1-2 minutes per slice. Check it often to avoid overcooking. Remember, reheating too fast can make it rubbery. Enjoy your quiche hot and delicious! French quiche comes from the region of Lorraine. It began as a simple dish made with bread dough. The first quiche used eggs and cream, cooked in the crust. Over time, people added different fillings. Today, quiche can have many flavors. It has become a popular dish worldwide. Yes, you can make quiche before serving. Prepare it a day in advance. Cover it and keep it in the fridge. You can bake it the next day. This saves time and is very convenient. Check the quiche after 30 minutes of baking. It should be set in the middle. A light golden color on top means it is ready. You can also insert a knife. If it comes out clean, the quiche is done. Quiche pairs well with a fresh salad. A green salad with vinaigrette adds a nice touch. You can also serve it with fruit. Slices of tomato or cucumber work well too. For a heartier meal, try serving it with soup. Yes, you can make a gluten-free quiche. Use a gluten-free pie crust instead. You can find these at stores or make your own. Just check the labels to ensure they are gluten-free. The filling remains the same. Enjoy your tasty dish! French quiche blends simple ingredients and steps into a delicious dish. We explored the key items like pie crust, fresh spinach, cheeses, and eggs. Then, I shared step-by-step instructions for perfecting your quiche. Tips and variations provided more options for flavor and styling. Finally, I offered storage tips to keep leftovers fresh. Enjoy making your quiche, and impress others with your kitchen skills. You now have the knowledge to create a delightful dish for any occasion.$

Savory Spinach & Cheese Quiche

A delicious quiche filled with fresh spinach and creamy cheeses, perfect for any meal.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine French

Servings 6

Calories 300 kcal

Ingredients

1 pre-made pie crust or homemade, if you prefer the personal touch
2 cups fresh spinach, chopped into small pieces
1 cup ricotta cheese, room temperature
1 cup shredded Gruyère cheese, plus extra for topping if desired
3 large eggs, beaten
1 cup milk, preferably whole for creaminess
1/2 teaspoon garlic powder for flavor
1/4 teaspoon ground nutmeg for warmth
to taste salt and pepper for seasoning
to taste fresh parsley, chopped, for garnish (optional)

Instructions

Begin by preheating your oven to 375°F (190°C) to ensure it's hot and ready for baking.
Carefully place the pie crust into a 9-inch pie dish, ensuring it fits snugly. Crimp the edges for a decorative touch, and prick the bottom of the crust with a fork to allow steam to escape during baking.
In a skillet set over medium heat, add the chopped spinach and sauté for about 2-3 minutes, stirring occasionally, until it's wilted and tender. Remove from heat and let it cool for a few minutes.
In a large mixing bowl, combine the room-temperature ricotta cheese, shredded Gruyère cheese, beaten eggs, and milk. Use a whisk to blend these ingredients together until you achieve a smooth mixture.
Incorporate the sautéed spinach into the cheese and egg mixture, followed by the garlic powder, ground nutmeg, and a generous sprinkle of salt and pepper. Stir until all ingredients are thoroughly mixed.
Carefully pour the quiche filling into the prepared pie crust, using a spatula to ensure it's evenly distributed across the surface. If desired, sprinkle some additional Gruyère cheese on top for extra cheesiness.
Place the quiche in the preheated oven and bake for 30-35 minutes, or until the quiche is set in the middle and has developed a light golden color on the top.
After baking, remove the quiche from the oven and allow it to cool for about 10 minutes before slicing, which will help it hold its shape.
If desired, garnish each slice with freshly chopped parsley before serving for a burst of color and additional flavor.

Notes

Serve warm or at room temperature, garnished with fresh parsley for added flavor.

Keyword baking, cheese, quiche, savory, spinach