Simple Spinach Quiche Recipe (2024)

FAQs

Should I pre cook spinach for quiche? ›

The key is to precook the spinach so you don't end up with a sad, watery quiche. Shallots are a little bit sweeter and more mild than onions. They are cooked with the spinach before being added to the crust. You could also use a half or quarter of yellow or vidalia onion in a pinch.

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Editor: Yes, I recommend pre-baking the crusts for quiches because I think it helps keep them from getting soggy from the filling.

Avoid Fillings That Are Too Wet

And if you're using an ingredient such as sautéed spinach, be sure to squeeze the liquid out before adding it to your quiche.

Cook it quickly over very high heat, stirring very frequently so the liquid that cooks off evaporates more or less immediately, the pan stays dry, and the spinach leaves are cooking in dry heat, not wet heat.

They are masters of the quiche and long-ago settled on the perfect formula of one part egg to two parts liquid dairy. A standard large egg weighs two ounces and a cup of milk is eight ounces, so a good rule of thumb is two eggs per cup of milk.

Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream.

For gluten-free crust, try making a sweet potato crust. The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

Why do you put flour in quiche? ›

Stirring breaks down the bonds between the egg proteins causing a custard cooked on a stove-top to be less thick than custards baked in an oven. Cornstarch and flour help bind the proteins together and help keep the custard in a quiche from curdling.

Quiche or tart pan It's best to use a 9-inch metal pan with a removable bottom. While you can use a glass or ceramic quiche pan, you won't be able to remove the quiche from the pan before serving. It's also smart to place the pan on a baking sheet before it goes into the oven.

The fat melts when heated in the oven, and unless there is a filling to prop up the sides of the pie crust, it can slump. Another issue is billowing air pockets in the center. If you don't blind bake with weights, or poke holes into the bottom of the crust, the bottom of the crust can puff up.

Yes — but don't overdo it! Fresh spinach releases a lot of water as it cooks, which can result in a soggy lasagna. That's why you'll want to sauté the spinach until it just wilts, which prevents it from releasing too much liquid too quickly.

A study found that cooking spinach quickly in boiling water, then plunging it into cold water, reduced oxalate content by 40 percent, on average, which was more effective than pan or pressure cooking.

According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini. These vegetables, while tasty, have a high water content when raw, which will weep into the quiche as it bakes.

Highlights. Spinach is a green leafy vegetable that we all know to be really healthy, due to the presence of high levels of antioxidants in it. However, the best way to eat spinach is not after blanching or boiling it, but rather adding it to your smoothies or juicing it, says a new study.