The strangest thing has happened to me this summer; my obsessive pining for the next new recipe has waned. Gone are the days when the thought of cooking something I have already made was enough to make me not cook at all. Instead, it seems that this site is finally working for me: I have an archive of recipes I adore, largely ones that work as they should, and the answer to “What should we have for dinner?” is now, quite frequently, “Ooh, those kefta meatballs were so good. Let’s have them again!”
Eager to break the routine of working and eating by myself nearly every single day since I began freelancing this summer, I had a friend over for lunch on Friday, but I also had a lot of work to get done that day. Was this the time to make that new savory tart I have been eying for the fall? No. Was this time to go to the store and buy more stuff, when our refrigerator was already brimming with the remnants of our North Fork farmers’ markets finds the weekend before? No.
It was time to make a simple tomato salad, zucchini carpaccio and, most importantly, to revisit my favorite quiche. This was one of the first quiches I ever made, it remains one of my go-tos and I suspect it always will. One of my favorite parts about it is the accessibility of the ingredients. In some lucky cases, I already have them on hand, but that may just be because many of the ingredients are the core ones in my everyday cooking.
It’s also one of these gorgeous recipes that’s impossible to break. I have made it with different cheeses and it still worked. For an Atkins-prone family member, I have baked it in a greased glass quiche pan without a crust. I have swapped the light cream with heavy, and gone in the opposite direction and used skim milk or even evaporated low fat milk. I have used red or white onions instead of scallions; I have added a smashed clove of garlic. I have par-baked the crust, but I generally don’t bother and don’t find it particularly soggy. I have used a homemade tart shell and I have used a store-bought one, but I will not admit which one I worked with yesterday.
And I know what you’re thinking: Haven’t you already told us about this? Yes, but if there is even one person out there that hasn’t made it yet that will so after today, this post will have fulfilled its quota.
P.S. It makes an excellent Sunday night dinner as well.
One year ago: Chocolate Babka–it has been specifically requested that I make this again this month. Time to start the stomach crunches!
Two years ago: Ina Garten’s Outrageous Brownies
Adapted from Adapted from Bon Appetit, October 1991
I generally use one half-recipe of Martha Stewart’s Pate Brisee, minus the sugar, rolled out and pressed into either a 9-inch round pie dish or removable-bottom 9-inch round tart pan as the base. You can par bake this if you wish, though I generally do not. The original recipe calls for a sheet of puff pastry as the shell. It is not my preference to do it this way, but I am sure others would like it.
Update 5/30/13 to add: I made this yesterday with 1.5 pounds regular spinach. After removing the heavier stems, washing and wilting it down in a pan, but before pressing out all the water, this worked out to 10 ounces of spinach. So, I’d say if you were interested in starting with fresh grown-up (i.e. not the baby spinach that you wouldn’t bother removing the stems for) spinach, start with the same amount. It’s even more delicious this way, especially with the sauteed leeks I used as well.
1 3-ounce package cream cheese, room temperature
1/3 cup half and half (or milk)
1 10-ounce package frozen chopped spinach, thawed and drained
1/2 cup grated cheddar (gruyere works well, too)
1/4 cup grated Parmesan
4 to 6 green onions, thinly sliced (1/2 cup finely diced red or white onion or shallots work as well)
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.
220 comments on spinach quiche, revisited
Well, I for one hadn’t even discovered the world of food blogging when you first posted this recipe, so I’m glad to see it now! I am a pie crust away from having all the ingredients for the quiche in my kitchen (and I don’t think I have enough butter to make my own) but I will bookmark it and make it at some point, definitely. So this post fulfilled its purpose!
You’ve successfully fulfilled your quota of one! I’m definitely making this today. But first, how much cream cheese?
do not worry about repeating anything! there are a few of us out there
who are just finding these wonderful blogs about food…simple,
beautiful food. thank you for your time and effort to share them…
I appreciate it immensely when you revisit things as I’ve yet to have the chance to read every post you’ve done.
This sounds like one of the quiches my Mom used to make that she never left a recipe for. I look forward to giving it a try.
Aww, Martha’s Pate Brisee recipe has been moved. Have a new link/the recipe? Thanks in advance :)
how much cream cheese?
Tory, the original recipe calls for 1 3-ounce package, so I think that’s a pretty good bet.
The quiche link on Epicurious didn’t work for me, so here’s another link (hope these aren’t blocked):
And here’s the Martha Stewart one:
I will be making this as soon as I can share it with someone who doesn’t scorn vegetables.
Love this. I make a similar tart with ricotta and spinach.
Love the concept of this recipe and – as always – the photos.
Just one possibility to vary: i love spinach with feta cheese as a delicious alternative to Gruyere.
I have some mascarpone cheese that I need to use..that should work instead of cream cheese, right? Swiss is okay too? Maybe a glunk of sherry or marsala wine?
Whoops — links and cream cheese amounts are fixed now. I use the Martha Stewart crust without sugar for quiches.
I will be one of those people that is making this simply because you posted it again. Thanks for revisiting it. I have a recipe I use quite often very similar to this, but I’ll try any new spinach quiche recipe. I can eat an entire one myself they’re so good!
Mmm yum! Quiches are definitely one of my go-to recipes too. The first thing I ever cooked on my own was a quiche lorraine that turned into an ‘everything but the kitchen sink’ quiche. :-) I will have to add this recipe to my repertoire.
If I didn’t already have stuff thawed for dinner, I would be making this. Maybe tomorrow night.
Wow! I accidentally discovered your site today. You are my new favorite food site.
I agree. I love an “excuse” to revisit or first discover a previous post. Looks like I dropped in just in time. Spinach Quiche sounds good to me!
Can’t wait to see you on Martha’s show this week. You have an amazing blog and I love Martha!
Funny you posted this today since I’ve been wanting to make this again. We loved it the first time. But even better, I just bought a new tart pan with a removable bottom last week and have been dying to give it a try.
It was yummy, as always. We paired it with salad for a nice, light dinner tonight.
Thanks Deb, your first post on this quiche was before I became a SK reader and I for one and *very* happy you revisited it!
You said beautifully just how I feel about the spinach quiche I’ve been making for years. It is my go to recipe — as a large savory tart or individual 4-inch tarts; with cherry tomatoes on top, or roasted red peppers if I have them on hand. Sometimes bacon will be added. I will usually use a gruyÃ©re, but a plain old Swiss or even cheddar will sometimes be substituted. And it is heartily enjoyed any time of the day!
Yum! Thanks for sharing, I’ve never used cream cheese before.
A friend taught me a trick for spinach or broccoli quiche: put a very thin spreading of dijon mustard on the crust and let it soak in a bit before pouring the egg mixture in – a subtle shift in flavor that I enjoy…
I appreciate that you added the bit about using puff pastry sheets – on weeknights, as a full-time working parent, the puff pastry would be quicker (at least in my head). I can reserve the homemade crust for special Sunday evenings. (P.S. Your photos are beautiful!)
I love this quiche. Since you first posted it, I easily make it once a month. Glad to see you revisit it!
I am so, so grateful for your extensive notes on how you have fiddled with your recipes, and this one especially. I need to get back on an Atkinsish plan (fewer “white” carbs) and am thrilled to know this can work crustless.
As a cook with zero intuition (I can’t just grab things and say, hmm, I’ll bet this would be awesome! or even figure out what’s “missing” from a bland dish) I really appreciate the “other ways this works” stuff you include. Many thanks!
Deb, I am loving all the breakfast-y stuff. As Tori Amos noted “breakfast at every hour – it could save the world.” BREAKFAST! Sorry, I just love breakfast.
Two years ago today…mmmmm… nuff said ;-)
I agree! I am also one of the few who are just beginning to discover the beauty of the food blog and all its wonders. It’s absolutely delightful to see these recipes online and the personal stories that are tied into them =)
I’m making this tonight. After lusting after your blogs for 6 months I am finally going to get off my arse and make something. Look at all your beautiful tomatoes! I’m so jealous. What do you dress them with? Oh, joy.
I like to add a touch of nutmeg and cayenne to my spinach quiche. Seems to brighten the dish a bit.
This looks like a good recipe with only 3 eggs! the ones I’ve come across usually require a lot!!
Spinach and eggs are one of my favorite food pairings, add a whole lotta dairy and a nice pastry crust (I’m not a fan of the puff pastry-quiche either) and I’m in heaven! Thanks for sharing!
There is nothing like a good bevy of tried and true recipes.
I am RUme winner #1284,
Haven’t been contacted for my mailing address.
THe blog said you were contacting everyone on Friday…I don’t want to miss out :-(
Oh, how I want to make this right away. I even have all the ingredients (sans cheddar/gruyere) and have been looking for an excuse to use my pretty new tart pan again. But sigh, last night I made Michael Chiarello’s Polenta Lasagna after seeing that episode on Food Network 3 times in the past week. Needless to say, we’ll be eating that for the foreseeable future. This quiche is definitely happening this weekend though! (Is it sad I’m already planning my weekend meals on a Monday morning??)
When something calls for a package of frozen spinach, I never know how much fresh to use. We have tons of fresh spinach in our garden! And also lots of eggs from our chickens, so I am always looking for ways to use them too.
Kate — We had a busy weekend. I will contact you and the other winners today.
Amy — To use fresh, 10 ounces of trimmed, chopped and cooked fresh spinach will work the same. Since it loses liquid as it cooks, perhaps you should start with a pound (stemmed/trimmed) to get as close as possible without going over/under.
Hey! Are you just being modest or did I miss the announcement you are going to be on Martha Wednesday??!!!!
Hello! That’s awesome, I’ll be setting the DVR tonight :)
have a great week,
Well, I haven’t seen it before and am quite excited to give this one a try. Your post can be considered a success! :)
Hey everyone– About the Martha thing, I promise I’m not just being modest. I am actually not supposed to be on the show that day. I know I had originally been in consideration to be a cooking guest–which would have been awesome, of course–which might be why my name ended up on the listings. Nevertheless, I will be there that day so you might get a glimpse of me in the audience, along with a lot of bloggers. Hope that clears it up. You now know as much as I do. ;)
Completely unrelated to the spinach quiche . . . but I understand the feeling of not wanting to make new recipes. This summer, I have found a core set of recipes that I love (the slow roasted tomatoes are in that stack), I just keep fiddling around with variations on the same bunch. One of my favorites this summer that you MUST try sometime is Michael Chiarello’s lemon-braised artichokes on his Season by Season website. I know that it’s not artichoke season in New York (I will make you a little jealous by letting you know that we are still getting lovely artichokes in Florida) but once artichoke season rolls around again, try his recipe out. I have tried it with regular globe artichokes and baby artichokes (the babies win), with all the oil the recipe recommends and with half the oil and white wine, and with fresh herbs and dried. The recipe never fails and the artichokes are always creamy, tender, and packed with melt-in-your-mouth lemony-herb goodness.
Deb, Is there something amiss with the web site? For the past two days I have no photos! I need to see your beautiful photography to entice me!
Akila — That sounds like my dream dish. Artichokes are, in fact, my favorite food on earth.
Hi Kathleen — There have actually been many, many changes to the Web site this weekend–including a server migration and we upgraded all of the backend technology–however, there should be no reason everything isn’t work now. Also, it shouldn’t have affected photos.
Is anyone else having trouble viewing the photos? Very concerned! Thanks.
You know, I haven’t made this before… well, not your recipe. I’ll try it next week! Sounds delish!
Nope, no problems viewing the pictures for me! I love your site, by the way. It always makes me want to cook and bake more!
The last pic on the Choc Babka isnt loading for me, but that’s ok… perhaps my keyboard will spared more drool.
Hey Deb, is the time etc accurate for a 9″ pie dish?
Ha ha. GMTA. My kid had a hankering for quiche, and that’s what we had Saturday night. I use a recipe from Epicurious, probably about the same time frame as the Bon Appetit one, but slightly different. Of course I have meat lovers in my family, and we had to have bacon. I didn’t have bacon on hand, but Canadian Ham. I use caramelized onions and spinach for the vegetable portion. I’m rather boring and always use swiss.
Hi Steph — Whoops, yes. 9-inch pie dish or 9-inch tart pan. I have updated the recipe to reflect this now!
Wow, I can’t believe it. I actually have every single ingredient for this recipe. I even have a disc of Martha’s pate brisee in the freezer. Thanks!
What beautiful photos, like always! This looks like a classic go to recipe!
awww, this was the first Smitten Kitchen recipe I ever made, and it was delicious.
Looks like it’s time for me to revisit it, too!
You had me at the cream cheese . . . . .
No problem with the fabulous photos here. And, as usual, you are a delite to read. My wife wants this quiche – NOW! Frankly, I don’t know how you find the time to keep this stuff up… but I, for one, hope you continue for, oh, a few more decades. This cold-cruel world needs you, Deb – as evidenced by today’s stock market. What the world needs now is your warm, cuddly, Spinach Quiche!
Oh, nom nom nom nom! I love how spinach-y that is. Like you, I’m making the same things again only in slightly different ways. Last year was shepard’s pie, this year it’ll be shepard’s pie with lamb instead of beef.
I’ve made this awesome recipe twice now and once made it with broccoli and cheddar instead of spinach. Delicious!
awesome recipe! I just have to say that those tomatoes look soooooooooo good. like gems for your kitchen :)
Another uninitiated soul here. Missionary work successful!
How do you think this would taste with beet greens instead of spinach?! I know, it sounds crazy, but I have a ton of beet greens that I can use or lose! I will definitely try this as you offer it. Sounds really good for a fall dish. Chocolate Babka!!!! Love this stuff.
Noticed you’ll be featured on the Martha Stewart Show this week, can’t wait to watch it! btw, this quiche looks awesome!
I have to keep myself from making that quiche weekly! I made it a few months ago upon buying my first tart pan and fell in love with the recipe.
Man, I miss quiche from when I was a kid. Spinach is one of the best kind too, but cream cheese? I think I’ve only had it with ricotta cheese, but I love the idea of using cream cheese.
So funny. I just made this for a friend for the first time on Friday after searching your recipe archives, and it got rave reviews. I did add sauteed crimini mushrooms to it, and it was SO yummy and the cream cheese made it creamy. Yum!
This looks fab, and so much to be done with it… feta, double smoked bacon, sundried tomatoes all come to mind… what doesn’t spinach and pastry get along with?
Just wanted to say I love your blog…great posts and recipes. Can’t wait to see you and Matt on the Martha Stewart show this week, good luck!
p.s. I’ve added your blog to my blogroll…http://basilgazing.wordpress.com.
My blog is rather new, but you all are such great inspiration…thank you!
i love quiche. i love spinach. this looks amazing. and i even have half a martha stewart pate brisee dough round in the freezer, OMG, you read my mind!! this is definitely getting made soon!
I haven’t had quiche in ages… And spinach is one of my favorite flavors, Deb. This looks really good.
Just a little note- this quiche freezes really well! I always double the recipe and pop one in the freezer for later. Just cover with foil and reheat low and slow. It will be just as good as the day you prepared it!
I tried the zucchini carpaccio and it was fantastic! I picked up a load of zucchini over the weekend, so have been looking for some different recipes. Love the texture.
WHOA! That’s a lot of spinach! My kinda of quiche as I am not an egg person, yet I eat them all the time. Go figure?
Love, love, love the photos!
I am how you were. I hardly will ever make something I already made. What’s the point? There are so many great recipes and I have to make them all! There’s no time for repeats. :)
Actually, you writting about it has relieved the pressure because I also like the familiarity and confidence I have with the old-great-tried and true recipes I have.
And trying to find the next craziest and newest recipe is hard sometimes.
This spinach quiche looks sooo great and easy to make. I would make this over spanakopita anytime. Thanks!
Just made it and hade a taste. Delish! I decided to fry the onions a little bit before adding it; all else I kept the same. Yumm….thanks!
This is the first recipe I’ve tried from your site. I made it last night & it was fantastic. I served it with sliced tomatoes & basil, and some steamed asparagus. My husband loved it too. What a lovely meal. Thanks so much.
I made this last night for my girlfriends. It was wonderful. More runny than I thought it would/should be, but the taste and color and presentation were totally worth it. Is my oven tempermental, or did anyone else find it more gooy than other quiches? I used pilsbury rolled pie crust instead of making my own. (PS, that’s my cooking phobia… never decide to learn to make pies and pie crust a week before 10 pies are needed on Thanksgiving.) That made it the easiest and fastest get-together dish I’ve made in a long time. I’m so tired of pasta for my vegetarian friends and this is my go-to website for anything meatless.
This really is impossible to break! I made an odd substitution, I fudged a little bit with some amounts, I cut the recipe in crazy ways and baked it in two mini dishes… and it’s still fantastic! Thanks for posting and fueling my somewhat new love for spinach dishes.
Mine didn’t turn out runny at all. I keep a little oven thermostat in my oven & cooked at the temp & time listed. My oven IS tempermental. I also used a Pillsbury pie crust. They’re such an easy way to get a quiche going quickly.
This is so on my list … I think the only thing I need is the shell, or I may make it crust-less – and serve it with a wonderful whole grain bagette I just picked up – YUM! I may try egg whites (maybe one yolk) and swiss, because they go so well together with spinach …
I love breakfast food for dinner as well.
I will make this sometime within the next few days and I’ll review it on my site.
My mom Tivo-ed Martha … but I haven’t watched it yet. Can’t wait.
I pulled this recipe out of your archives about a month ago–and it was wonderful & reliable. And guests wanted the recipe. I’ve been meaning to experiment more with subtracting some of the fats, so good to hear it stands up to substitutions pretty well too!
Definitely a favorite!
I just found your blog recently, so I’m so glad you repeated yourself. I made this quiche today with Butterkase and it was SOOOO good. It’s definitely a keeper. Thanks so much!
I, too, made mine without a crust. I replaced the Parmesan with Cotija and used low fat milk and cream cheese. It still turned out beautifully.
Okay, so maybe I am crazy here, but I have made this quiche recipe about 3 dozen times since you first posted it a year or two ago and my brain has frozen. I can’t remember whether I’m supposed to cook the pate brisee once it’s in the quiche pan and before I assemble the whole thing to bake or if it goes in the oven with all the quiche ingredients “raw.” Can you help me? I need to take better notes on my recipes!
You can parbake it, if you wish, but I generally don’t, in part out of laziness and in part because I don’t find it gets a particularly “soggy bottom” as Julia Child used to call it.
I love quiches, I really like the looks of this one. I too just discovered your site tonight as I am in search of green food for my son’s kindergarten class St Patrick’s Day Potluck. I think I will run to the store in the morning and grab some mini tart shells and do the minis. Hopefully the kids will just think it is suppose to be green and not catch on that it is spinach! Thanks for ending my quest. I love the look of your site and will be bookmarking it to use it often! Keep the vegetarian dishes coming!
I think is should be 8 oz. of cream cheese? Can you verify?
I just made this for Easter Brunch. Excellent flavor, great main dish with baked ham, wildly popular among guests. Using an 11-inch tart pan, I made 1.5 Martha Stewart’s Pate Brisee recipe. Will definitely make again and incorporate a whole-wheat tart crust. Delicious!
Megan – I did 3 oz. reduced fat cream cheese. The quiche was perfect so I think this is the correct amount.
I used the red onions and it made for one of the prettiest quiches I’ve ever made! :) I love the photography on your blog. Keep the yummies coming!
I made these in mini-quiche form and brought them to my thesis defense today. I SWEAR they are why I passed– my 4 readers went through a DOZEN of them (and they weren’t all THAT mini– they were muffin sized)!
This quiche is so tasty!!! I finally made it for the first time today. I used Paranno cheese in place of the cheddar as I had a huge chunk on hand. My only regret was using a premade crust, this deserves better. I just may have to slide in a couple slices of Applegate Farm bacon next time just for contrast. Normally quiches are too eggy for me. This is just a perfect ratio of spinach and cheese to egg.
I’m eating this right now… and it is DELICIOUS! It’s the first quiche I’ve ever made. Love it.
Even though I monumentally mucked up this recipe, it turned out SO delicious! Here’s my catalog of sins…I added too much water to the crust so I couldn’t even roll it, I had to smush it into the pan. It was so sticky and uneven that I had to bake it for 5 minutes before baking with the filling. I didn’t have enough cream cheese left so I substituted some with reduced fat cheese spread. I had no parmesan so I crumbled in some pepper jack with the cheddar. I used 3/4 pound of chopped fresh spinach, slightly steamed. Yet, it turned out so great I ate 1/4 of it myself!
I made the quiche this morning. It was very very tasty. Actually, I made the crust and the filling (minus spinach) last night. Today I chopped the spinach and added to the mix. I also decided to par-bake the crust and was glad I did – really tender and flaky shell. The only minor change I made: added smoked gouda to the cheese mix -love the smoky aroma, and added some paprika. This quiche goes great with feta cheese crumbs on top (added after baking). Thank you for such a wonderful recipe! will definitely make it again.
made this tonight. it was freakin fabulous. the family ate it right up. used fresh spinach because I had it, but it was the best quiche I ever made. can’t wait to mix it up & try variations.
This was fabulous. Thank you so much for revisiting it or I would have missed it!
Just wanted to say a big thank-you for sharing about this quiche, particularly the bit about how versatile it is! I’m a grad student with crazy hours, so I generally stick to oggling all the gorgeous baked goods photos without actually trying them out. But, I (luckily!) gave your spinach quiche recipe a spin last year when I was having a bout of homesickness/comfort food craving/bleh. It was absolutely delicious and brought me a week of smiles and lunchbox bliss (Ok, I’ll admit that this was actually what happened the second time I made it…during the first, I had a friend over and we devoured almost the entire thing on the first go). I’ve made it about a dozen times since, and it’s now my go-to recipe for potlucks or when I just want an edible lunch treat.
Seriously, this recipe is unbreakable. If you’re a reader who’s on the fence about trying it, I totally urge you to go for it! Veg-heads like me love it, and so do meat-loving hulky men.
I also want to vouch for how foolproof and low-fuss it is. I’m not super experienced in the kitchen, but everyone raves about this quiche after they take a bite. For me, it has all the made-from-scratch goodness without eating up half your day or (student) paycheck. When I’m cooking for myself, I often go easy on the grated cheese (add parmesan only), use skim milk instead of cream (it’s what I have on hand), and just cook up whatever vegetables are in my CSA box that week. Aside from the spinach, I’ve tried (sauteed): chard+red onion, mushroom+shallot+a splash of wine, leek, even bell pepper with a bit of feta. Since I’m usually adding a large volume of veggies relative to what the original recipe calls for, sometimes I’ll increase the liquid mixture by adding an extra egg and extra ounce of cream cheese.
I’m not doing the Atkins diet, but I am staying away from flour and sugar for a while, so I am happy to report (and confirm) that this quiche is awesome without the crust — I suppose it’s more like a frittata that way, but no less delicious. (other changes: I used some chevre I had in the fridge in place of the cream cheese — it has the same consistency — and gruyere in place of the cheddar.) This is definitely going into permanent rotation in my kitchen.
Just made this for the first time tonight, and it was delicious! I added a little garlic and sprinkled a small amount of parm on top. made the crust with a whole wheat pastry flour – very flaky. Thank you!
I’ve made this so many times and now my 15 month daughter loves it as well. Thanks again for sharing. BTW, what does your little one like to eat these days?
Everything. Anything. Shoes. Paper. What you’re eating. :)
I’m going to make this quiche and a few others for a bridal shower I’m hosting for my sister. What would you serve with them? It’s on a Saturday afternoon. Thanks for all of the cooking inspiration!
SO Good! I made this on Sunday. Absolutely delicious. I threw in a few mushrooms too… Thank you, Deb!
It really is unbreakable! I had really no business making this as I was busy scurrying/cleaning before guests arrived, but I tried anyway. Anything is possible – I had italian sausage laying around and CSA broccoli and, randomly, a whole wheat frozen pie crust – so that’s what I used, along with some onions, cheddar, parm. I ended up with lots of filling, so I added an egg. Wonderful, fluffy – this is a keeper. Thank you!
Is it possible to use fresh spinach instead of frozen spinach? Would I have to do more steps?
Love this recipe! I used feta instead of parm, and for the shell used David Lebovitz’s French Tart shell, which is super easy: http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/
finally made my 1st quiche after eyeing your recipe for a few weeks…Yummy!!!
made minor changes (1 extra egg, Pepperidge farm pastry dough – never made my own pastry dough yet, turkey sausage, red onions, & jalapenos – we love spicy food).
Hubby was quite impressed and even brought it to work! thanks for a great recipe!
Made this again last night for a veggie friend, using puff pastry crust. I let the pastry rest in the pan for about 30 min before baking, and put the quiche onto a hot baking sheet in the oven to make sure the base cooked thru. Used gruyere, 1 extra egg and a handful of rocket and fresh herbs. Lovely and looked absolutely picture perfect. Next time I will make it with some goats cheese for a bit of extra tang.
Very delicious and I felt so healthy eating spinach.
As a recipe listed in your freezer section, I couldn’t find instructions on freezing this quiche. Do you simply pop it in the freezer after it’s completely done baking?
I over-think freezing meals sometimes.
Any chance this recipe would work with broccoli instead of spinach? I’m helping with a baby shower, and we already have one spinach dish. Do you happen to know of a fabulous quiche recipe that calls for broccoli? Thank you in advance for any guidance you can offer.
Ok, so I made this yesterday morning before a playdate just in case the gang stayed for lunch (they did). I used ready made crusts (shame) but it was great and I looked like a rock star (thank you). I have nothing to offer in terms of improving this – pretty dog gone perfect. I just made sure that I super squeezed any liquid from my spinach before throwing it in. I’m going to make 6 of these on the weekend for my freezer! thx much
Thanks! I added canned mushrooms and a little extra cheese and managed to squeeze 2 quiches out of this recipe using one box Jiffy pie crust mix. Yummy!
I’ve been reading for many months, and have had many triumphs simply by following your wonderful recipes exactly.
But you are so right — this is the most flexible recipe ever, so I keep fooling with it to great success! I’ve done it several times now, and it is always brilliant. Just summer squash, summer squash plus spinach, caramelized onions plus squash (ok, I’ve had a lot of squash lately, can you tell?)
Right now I have one in the oven that has 7 oz of oven-roasted tomatoes + 4 oz thinly sliced and sauteed zucchini + handful of sliced fresh basil + 1/2 cup sharpish goat cheese. I also sauteed the onion and added a couple of cloves of garlic, chopped and sauteed. I don’t know what it is exactly, but as long as I’ve cooked the veggies and kept them to about 10 oz it has never, ever overflowed, which has always been an issue for me. I suspect it’s the cream cheese. In any case, this is now my go-to quiche base. Thank you so much!
amazing!!Ii just ate this for my break fast and I wanted my sk craving, so I went to surprise me, and there you are! I think its a sign from G-D. Spinach quiche rocks.
just as a side note, the recipe is great, nothing wrong on that note, i’m going to be a nitpicky jerk on the picture though, just because i work in a professional kitchen in west hollywood under a pretty famous local area chef. you REALLLLLLY should not cut on the tart pan, it can cause rust, even invisible rust, and damage the surface so that future ventures do not turn out properly, it can cause sticking and pieces of metal to get into the food. again, just a side note. i’ve been yelled at extensively because of doing this, and people should know it’s not a good idea.
I’ve made this twice now and it is so delicious! I freeze it in slices and it reheats very well. I used less spinich and added a cooked sausage and ssundried tomatoes. The second time I did the same but realized my cheddar cheese had gone off, so I increased the parm and added some blue cheese and that worked well. I cook my in a LeCruset pan and the crust is fantastic. I don’t parbake, but haven’t had a ‘soggy bottom’. Thanks so much for this and your website. You have been a real inspiration. I have a tiny tiny kitchen and I used to use that as an excuse, along with many others, to not cook a lot. I stumbled across your website and I saw all that you managed to accomplish and stopped making excuses. I am eating better, feeling better and enjoying it. Can’t wait for the cookbook!
I’ve never frozen a quiche before… do you freeze it in the tart pan, or take it out first? I have one of those classic metal 2-part tart pans….
I cut it in slices, as I am a single gal, wrap each slice in foil and put them all in a large ziploc bag. I usually thaw in the fridge overnight than reheat in my oven at a low temp. Still tastes great!
YUMMMM!! I made this last night to have for breakfast all week and not only was it super easy to make, it is delicious!!! Love it!
This looks great! I’ve been trying to find a solid spinach quiche recipe for a while now. A quick question though — I have 1/2 of your all-butter pie crust recipe leftover from Thanksgiving (enough for an uncovered pie) and was wondering if I could use this instead of the pate brisee? I realize that it’ll be sweeter, but since the pie crust recipe has only minimal sugar, I was hoping it would be an easy swap. Do you think this will work?
I <3 this quiche recipe. I'm not a big fan of eggs but this is so full of spinach and goodness I love it. It may get me eating more eggs. This time around I did sneak in a little bacon for extra yumminess. I'm thinking sun-dried tomatoes would be a healthier option to try next time around.
Hey Deb! About to make this recipe and just noticed the pate brisee link to Martha Stewart’s site is broken. I’m sure you have a more fabulous, remarkably consistent recipe on the site somewhere, so thought I’d let you know :) (ooh did I just blaspheme? But I like you so much better!)
Found it! http://smittenkitchen.com/2007/07/unbendy-brisee/
This has become my go-to recipe for bringing to a new mom (which my friends are rapidly all becoming). It’s tasty hot or cold, appropriate for breakfast, lunch or dinner and can if necessary be even be eaten out of hand while breastfeeding. Plus I’ve got to figure that your body needs all the fat it can get at that point. Everyone I’ve ever brought it to has later mentioned it in glowing terms, and I’m pretty sure it’s foolproof. Putting another one in tonight!
This is really good! And very easy to make. Might be my new favorite quiche recipe. Do you know if it will freeze/defrost ok?
I had a little bit of leftover dough so I rolled it out, loaded it up with goat cheese and dates and… yum. Good appetizer.
Oh yeah, the Martha Stewart link above doesn’t work, but when I Googled “pate brisee Martha Stewart,” I got this and it’s what I used: http://www.marthastewart.com/284104/pate-brisee
Turned out well. Be aware that it makes TWO 9-inch crusts.
Hi, anybody tried anything else insted of cream cheese?
I’m not quite prepared to keep my own beehive, so I’m going to start a quiche revival (so 80s!) here in Brooklyn. I made a version with a no-egg pate brisee, with poorly incorporated butter leading to a deliciously buttery & flaky crust, and filled with your custard recipe (except with regular milk), with lightly cooked thinly sliced mushrooms, green onions thrown in with the mushrooms, and about half a pound of frozen spinach; cheeses were cheddar and feta to add up to your three-quarter cup. Perfectly delicious at about 35 minutes’ cooking. I don’t know why it had been a couple of decades since I made quiche; it really is excellent.
Sorry, this really is one of those “I changed 95 percent of everything about your recipe” responses. However, it was delicious and I thank you for the inspiration.
Maria, I just used non-fat greek yogurt in place of the cream cheese, and it tasted great. I also used skim milk, and fresh spinach, and because I didn’t have nearly enough fresh spinach, I made 1/3 the filling and made three tarlets, rather than the full 9″ tart.
This seems like a foolproof recipe, because it still turned out wonderfully!
Sarah, Thank you!! that’s exactly what i have , greek yogurt, milk, and fresh spinach! :)
Deb, the original Pate Brisee link has an error message. Is this (http://www.marthastewart.com/284104/pate-brisee) the same pate brisee recipe that you used?
Thank you so much for this recipe! Not only was it so simple to follow your always-expert directions, but the flavor was amazing and made my kitchen smell so wonderful as it cooked. I have yet to try one of your recipes and be disappointed – thank you for putting so much time and love into what you do :)
I made my first quiche using this recipe and it completely rocked!I love your blog! Not only are your recipes amazing, your ‘recipe process’ pictures are beautiful! :)
This sounds delicious. Our son has a sensitivity to amines, but he can have fresh cheeses and cream cheese. I’ll just have to do a little research on fresh cheeses as we’ve never cooked with them before.
I love this quiche, I made it at easter and wanted to do it again but couldn’t remember which website it was on. So i am so happy to have found you again :) Now bookmarked and ready to go.
Adapting to Spinach, Mushroom and Ricotta this afternoon, can’t wait!
Deb…I made two of these today…one for a church bake sale, and one for myself and friends. I riffed on a friend’s recipe and added a chopped pear to each while omitting the onion element. I have done this before with great success!
PS. Can’t wait for your cookbook!
How long did everyone cook theirs? I cooked mine 25 mins and I don’t feel the filling was quite “done”. However, the crust was brown (I parbaked mine) and top of the crust was browned. I’d like to make again, however the texture seemed a bit strange and I’m thinking it was due to being underbaked. I’d appreciate your feedback.
made a double batch and i’m so glad i did! never would have thought to put cream cheese in a quiche, but it made is so creamy and delicious :)
Love this recipe! I make it frequently, but after MANY burnt/very dark crusts I finally searched some other quiche recipes noticed lower temps in their directions. So, I started lowering the temp to 375 degrees, since then it has been perfection! Have made it in two different ovens, so wasn’t an oven issue.
Oh, and I cook it more like 30 minutes, at 375. Turns out perfect!
I have now made this recipe twice, the second time as a double recipe. Each time I added a bit more half and half and an additional egg per pie. I used gruyere cheese and it was wonderful with many compliments. Oh yes, the second time I added a lot of dill, my favorite herb, and it worked wonderfully. I have been making spinach pies my whole life and this is a great version of a classic.
just made this quiche this past week… totally delish! Here’s my blog post on it:
Love this recipe. 1. That martha stewart crust is like.. omg so easy. 2. This is crazy tasty, so simple and yet so flavourful. I used fresh spinach instead though, and I used asiago cheese instead of cheddar, was amazing. Also I added an extra 1/2 cup of milk and drizzled it over the quiche once I had it assembled and before I put it in the oven, it resulted in a really nice consistency, a light an airy texture to the quiche. Will make again, and again, and again.
Hi Deb, I want to make these into mini quiches, any suggestions or substitutions to be aware of? Do you have a mini quiche “go-to” recipe?
Love! This has become a usual recipe in our dinner cycle. My husband loves it, and he is sometimes hesitant to try new things. I actually used the crust from the french onion tart recipe (also amazing), and it works out very nicely. Thanks for sharing all of your lovely recipes. I want to try them all.
if i wanted to use fresh spinach instead, do i need to cook it first or lowered the amount? thank you.
I made three of these for some family coming into town for a wedding I’m hosting! (ee gads it’s crazy!) How do I reheat these from freezer? Someone, anyone before Sunday please :)
Hi Shannon — I would just warm them in a low oven until toasty. What lucky guests!
I made your spinach quiche again last night using reduced fat cream cheese and fat-free half and half and thennnnnn……accidentally flipped it upside down landing partially on the stove top and partially on the counter! We rescued the pieces and ate it anyway. A la Julia Child, what happens in the kitchen, stays in the kitchen. Ate it with panko/garlic/herb/parm topped roasted tomatoes which was a great pairing plus I cooked them at the same time as the quiche.
In the future, I have to figure out how to get the rim off that pan while it is still hot. Any suggestions?
I know I’m a bit behind the eight-ball here, but this is your first recipe i’m trying, Deb – it’s bloody hot here in CO, but there are thunderstorms tonight, so i think it’s worth opening up the house and turning on the oven.
I always feel a bit odd saying i’m trying your recipe when i’m promptly changing it, but… ;->
we can’t have gluten, so I’m trying a flax/almond meal crust. We’ll see how it goes!
wow… all there is to say is… SOLD!!!
my crust was 3/4 cup almond meal, 3/4 cup flax meal, 1 egg and 1/2 cup of parmesan (instead of oil or butter).
but the filling was the winner!!! this is PHENOMENAL. thanks!!!
I just wanted to say that your pictures make me think I’m going to like quiche, but I just can’t like it! Too egg-y, or something. However, I love my (very similar but NOT a quiche! because I don’t like quiche!) spinach pie, and I think you might, too. Pie crust, cooked spinach, 8 oz ricotta, 1/3+ cup Parmesan, two eggs. Mix, bake. I sometimes throw in mushrooms, sauteed onions, salt and pepper, but however you make it, I much prefer this solid mass of green spinach to a green/yellow quiche filling.
I screwed up the un-screw-up-able quiche. It came out swimming in liquid. More like quiche soup than quiche.
I overestimated how thawed the spinach was when I added it to the other ingredients, and instead of starting over I figured it would be just fine once it got cooking. NOPE NOPE NOPE! Learn from my mistake! Thaw the crap out of that spinach!
Also — I added about 3/4c raw shallots, and I think the 25 minute baking time is not quite enough for them. I would suggest sauteeing for a few minutes beforehand. Although I have a particular aversion to raw onions, so maybe others wouldn’t be bothered by the undercooked shallots.
Hi any advice on how to bake this crustless? Same temp? And for how long? Any other changes needed? Thanks!
I’ve done it in a buttered baking dish without the crust. Same temp (unless it’s glass, then reduce it by 25 degrees); can’t say for how long. Might be the same but safer to just keep your eye on it.
Thanks for your note about the fresh spinach! I used the frozen stuff once and it was sort of like the devil (just didn’t like the smell), so I was contemplating how I wanted to use fresh, when I saw your note! I may have even been in the store while looking it up on my phone. (I love living in the future.) I think I had a similar raw weight, and it worked great.
Really unbreakable. In my sleep deprived state (I have a 4 month old baby), I threw in the whole pkg of cream cheese (8oz) and it was still a thing of velvetty beauty. Trying again tonight with proper amount of cream cheese, spinach, cheddar and some aspargus on the side. Can’t wait for my garden tomatoes to ripen so I can try the galette. Thanks for the great receipe.
Hi Deb . Did you use sauteed leeks in place of the green onions?
Jen — I didn’t, but I have in the past. It’s delicious.
Made this last night as part of a breakfast-for-dinner and loved it. Delicious!
One of my very favorites! I like to make it with a bit of nutmeg and/or a smear of mustard on the bottom of the crust. I also use baby spinach, just mix it in and crush it a bit, and then heap into the crust. Perhaps it would be more compact if sauteed, but it turns out lovely and flavorful all the same. The next one is in the oven as I type, made with left-over whipping cream (mm!).
wow, this quiche is completely amazing!!! My husband said he didn’t really like quiche, well, he had 4 pieces of this one and was completely shocked at how good it was!!! Thanks a million!!!
How much of this quiche can I prepare the night before? I’m planning a new year brunch and want to do as little work as possible in the morning.
Rachael — Make the whole thing. It reheats well. (You can also bake it until it’s a little on the pale side, so as you rewarm it in the oven, it will have the perfect color.)
Thanks again Deb – this was simple and delicious. I used ricotta instead of cream cheese with no problems. I also went with 260g of fresh spinach and a bit of kale that I cooked down with some caramelised shallots, making sure to squeeze the excess water out of it before adding to the egg mixture. Since it’s cold over here in the UK, I served it with baked provencale tomatoes, as opposed to a fresh tomato salad.
Crust in the Ingredients list might have been nice
We had this tonight and loooved it. How can a simple spinach quiche just be so GOOD?!? We didn’t even have any parmesan, so upped the cheddar. The tip to use fresh spinach really made the quiche, I think. (Great for CSA folk with bags full of the stuff this time of year.) We also used the sauteed leeks. And that Martha Stewart crust is amazing – I’ve made it on Deb’s advice before. Thanks, Deb!
Just asked this about another Freezer Friendly recipe…
Can I make the whole quiche, freeze it, then thaw, reheat and serve?
I am into making things ahead… nice for gifts to friends that are sick, new mothers, etc.
Lynn — I haven’t frozen this but I would expect it to freeze well.
Prepped this ahead for night I had a meeting. Husband and 9-year old twins ate the entire thing! Will make again, somehow double it. Maybe use phylo dough instead of pie crust for that Mediterranean feel! Thanks, Deb.
To answer Lynn, I have frozen this wonderful pie several times. The only downside is that sometimes the crust tends to pull away from the filling a bit. That only happens when you start to slice it.
Wondering if you think this would adapt well to a mini version in a muffin tin for individual grab and go portions?
Jena — I’d definitely expect it to, was in fact going to try it soon for school lunchboxes. I’ll update with notes when I do.
It would be great to see an update for school lunchobxes.
Ever since I found this recipe two years ago, I have made this quiche for brunches with friends and family. It’s been a HUGE hit and I always get asked for the recipe. By far the BEST recipe ever. Since people tend to shy away from eating quiche because of the calories in the crust, I’ve made this recipe with a potato crust instead and it’s heavenly. Thanks so much for sharing this amazingly delicious recipe!
I just made this – it really is the _best_ quiche recipe ever. Do not doctor it. No need to pre-bake the crust. Just perfect. I actually baked a few minutes longer – but I think my oven temp may be off.
I love spinach quiche. What I really like to do is crumble some cooked bacon on the bottom of the crust before adding the rest of the filling. It adds a yummy savoriness to the quiche.
Thanks for this amazing recipe!! When my husband and I were first married a few years back I asked him what he would like for breakfast on Christmas morning and he said that his mom used to make spinach quiche. His mom passed away 10 years ago at that time and I had never made a quiche, but knew what a good one looked like. I really wanted to make the best I could find for him so i searched the Internet trying to find a recipe that didn’t use a store bought crust and I came across this gem! Everything turned out perfect! Your instructions were so easy to follow, the crust was delicious and easy to make ( I had never made a crust at this time either) and my husband loved it! I somehow lost the recipe and when he adked for it again I literally spent an hour online just to find your exact recip, now it’s a family tradition at Christmas and Easter!
I made this quiche for a picnic this weekend. It was the first thing to disappear! This was my first time (ever) making quiche and it was super successful and tasty for such an easy recipe. Seriously so good! I was a little worried when the quiche first came out of the oven because it was still hot and “bubbly” textured, but the top settled flat as it cooled.
I made this in a 9″ pie dish and used milk instead of half and half, as suggested. Because this was for a picnic and I expected it to sit out for a while, I par-baked the crust for 10 minutes at 425 F. The only change I made was using ~1 cup of cheddar instead of 1/2 cup.
Would this work okay with just egg whites?
Maggie — I haven’t done it but probably, mostly it will be more dry/firm.
Pregnant lady here with massive iron cravings (broccoli and spinach all day!) Just made this for me, hubby, and baby… We are all very happy as it was delicious! Great recipe!
Could I replace the spinach with chard? Have three bunches that need using up! :)
Absolutely. There’s an update in the headnotes where I mention using 1.5 pounds fresh spinach. Remove the heavier stems, wash and wilt it down, press/squeeze all the water out, just as you would for spinach.
I could not believe how perfect this quiche was- I made it just as described, frozen spinach, no prebaking. I used the Martha Stewart pie crust recipe which was a snap, and the smell in the house as it emerged from the oven was heavenly. My husband said that it was the best thing I’ve ever made- and we’ve been married 14 years. I couldn’t believe how a few simple ingredients could result in such a magically savory tart. I can’t wait to make this again, and again, and again!
I’ve made this so many times in different ways, and it’s always delicious. However, my tart pan is quite deep so I usually bump up the quantities a little bit as follows: five eggs, around 100 g of cream cheese, around 150 mL of sour cream to replace the half and half and heaping amounts of the cheese.
In terms of flavour I have mixed it up by adding fresh rocket and herbs to the spinach, and I have tried this also with so tired onions and anchovies, and last night I made it with 6 slices bacon chopped and fried and spring onions added in just as the bacon finished frying. I always add plenty of black pepper and grated nutmeg.
I only had low-fat Philadelphia last night when I made it and I had no problems with the egg mixture.
Another wonderful and easily adaptable entry, Deb — thanks so much!
Had to “diddle” with it a bit given what was on hand, but basics were phenomenal. oh, ps: Used fresh asparagus (par cooked 2 min), chopped not too small, 1/2 C gruyere and probably a little less pecorino romano grated. Also good tsp of regular dijon.
Absolutely outstanding. This recipe will be the “bones” for all future quiches. :)
So good! I even used a 1lb bag of spinach by mistake and think it turned out just great!
Thank you for this flexible and beautiful recipe. I love the options that you have given me. I love your blog!
I’ve made this so many times (using store-bought crust, homemade crust- both with regular flour and whole wheat pastry flour- delicious!), many different greens (fresh and frozen), thawed frozen broccoli, grated white onion, sauteed leeks, different cheeses, etc. I always double the recipe now to make two quiches using one 8-oz. package of cream cheese. I have found the recipe to be simple, flexible, and always delicious.
This was so good! I am drowning in greens from my CSA box, so I made this with Swiss chard and beet and kohlrabi greens and some sautéed spring onion. I hope there are more greens this week so I can make it again.
I’ve never made quiche as I don’t care for it. My mom and dad love it, though. My dad is having surgery next week and I would like to make it for them. Should I pre-bake so they can heat up? Hope this isn’t a silly question. Thank you.
Quiche both reheats and freezes well, so the timing is flexible.
Can I make this quiche without the crust? If so, would i just follow the recipe but put it in a buttered pie dish without the crust?
I just reread the recipe and found the answer to my question. So sorry! Ignore me. Can’t wait to make this!!
If it’s just that you don’t want a crust and it’s NOT a gluten issue, then here’s my fix (credit to Martha Stewart):
Spray pan with Pam or whatever and coat with Panko crumbs. I usually put that in the freezer for about 10 minutes to really set before pouring in the liquid filling.
However, if it is a gluten issue, I would try just spraying and omit the crumbs. Unless you have some GF crackers or dried bread crumbs you could substitute.
My pie crust shattered when I took it out of the fridge and this hack with panko crumbs was a life saver. The panko basically absorbed into the quiche so it wasn’t weird and crunchy and it didn’t stick to the pan at all.
I’ve been making this recipe for years and it’s so, so good! Recently I tried it inside a whole wheat olive oil crust (not yeasted) which you can find on the NYTimes cooking site. I found it to be a lovely crisp crust, and nicely balanced with the richer filling. I wanted to recommend it to others looking for a slightly healthier pairing. Love your recipes, Deb!
I did that too, and it came out terrific! And, I too, have been making variations of this recipe for years. I always add a whole sautéed onion and some feta cheese. The balance of tastes is wonderful all around. I tried the yeast crust too, but I did not like it as much.
I made this crustless, with beet greens instead of spinach and a sliced up spring onion instead of smaller green onions. I also substituted 1/3 cup heavy whipping cream for the milk, used no salt, no cream cheese, and no gouda/mozzarella, but doubled the parmesan and used 5 eggs because my volume of beet greens was less compact then spinach. It was great! I cooked it an extra 5 min and might have overdone it. it’s really good, especially with a nice red salsa.
Made this with fresh baby spinach (sautéed it with green onions) and it was great. I used immersion blender to mix cream cheese egg half and half mixture, then after I added cooked spinach. Came out great!
Anyone made this in a pie plate? Plan to double it but only have one tart pan.
nevermind, found Deb’s comment in recipe!
I make it in a pie plate every time and it comes out great!
Which part of the green onion do you slice?
I use all of it.
Do you freeze it after you cook it?
Hi Deb. I made this delicious quiche quite a few times and a few times the pate brisee would bubble up in the center (causing the filling to peak in the center as well). Once it is done and cooled, the filling would deflate back to the same level as the rest of the quiche. However that part of the quiche is concave on the bottom! I rather not have to par-bake the crust first. Would pricking the crust with a fork resolves this? I use a fluted removable bottom tart pan and refrigerate the crust until oven temp is ready for baking it. Am I doing something wrong?
Pricking the crust might help, but par-baking will almost guarantee it won’t.
This is us the freezer friendly options. What are the instructions if you want to freeze? Assume it’s cooked, then frozen? Reheat in covered. Uncovered? What temp? Approx how long? Thanks!
The stars aligned in my kitchen today— I had gluten-free pie crust, a 12-oz bag of frozen spinach, and everything else except Parmesan cheese. I grated a hunk of mystery cheese and went to town on this recipe. I microwaved the spinach for 3 minutes and let it drain while I thawed and pre-baked the pie crust. I cut up (didn’t grate) the cheddar to save time. I threw all the filling ingredients into my food processor and spooned it into the pan. (I used less of everything but the spinach, since a store-bought pie crust is typically smaller than a 9” pie pan.) Baked 26 minutes, rested it about 10 minutes. We each had one-quarter of it plus a big tossed salad for dinner tonight, and there are leftovers in the fridge. So, so good! Thanks, Deb!
This was so simple and a great use for the spinach of slightly questionable age in my fridge. To prep, I steamed the spinach and squeezed out the extra water then chopped it.
How do you reheat this in the oven? If refrigerated day before thanksgiving
I usually reheat it at 325 or 350.
This is the best quiche recipe. I make it once a month at least. Sometimes I add mushrooms sometime sausage. What ever cheese is left over. I just buy pre made pie crusts and use ur filling recipe. It’s a quick and delicious breakfast.
Tried this with unused Thanksgiving pie shells. Very good!
Lovely and adaptable recipe with items I usually already have in my supplies. Definitely even better with fresh spinach but easier to keep frozen on hand. When using frozen spinach, I like to add an extra egg to combat the stringiness of the spinach. I usually cheat and use a pre-made frozen pie crust to make the recipe even faster. Don’t prebake because the crust edge gets too dark. Delicious even cold from the fridge the next day.
This recipe is a mainstay at our house! The other day I spaced on some of the ingredients and so made several basic substitutions: greek yogurt instead of cream cheese, white onion instead of green onions and milk/cream for half/half (does that count as a substitution? maybe not). Anyways, I’m thinking about using yogurt in this recipe more often because it is already soft! But surprisingly the white onion substitution wasn’t my favorite — I would cut back on the amount if I have to use it again.
My local farm had spinach on the stand so had to break out this recipe. I got two huge bags which measured 2lbs with stems attached. After removing stems, steaming, and squeezing water out it turned into 14oz. I doubled the recipe and added two yellow potatoes to make up for the slight spinach deficit. I used gruyere cheese because I love Swiss cheese with eggs and used half mascarpone and half cream cheese to use up the leftover mascarpone from the beloved spinach and ravioli recipe from this site. I planned to freeze one of the quiches for after baby comes but my pregnant self just ate 1/3 of a quiche in one sitting so I don’t see them lasting long enough to get in the freezer :)
I have made this so many times over many years and I love it so much. It’s so easy and any necessary substitutions somehow always work. Personally, I like making it with feta. In the past, I’ve always used store bought crust because pie crust intimidated me. I finally gathered up my baking courage the other day and tried your recommended Martha crust. It was shockingly easy! My bottom ended up a bit soggy, but that’s likely a function of our finicky old oven or my own inexperience with rolling it out evenly (it was ugly). But even with the soggy bottom it was still delicious and I felt pretty proud of myself for trying. I will try again for sure!
Is the Cream Cheese 13 ounce or 1 x 3 ounce?
It’s one 3-ounce package, i.e. a bit less than 1/2 a cup.
This recipe. I finally made a spinach quiche that my husband likes better than his mother’s! (Lol). Thanks Deb!