Easy Spinach Quiche With Half and Half
Will Dickey
Everybody should have a good spinach quiche recipe in their back pocket, and this one is a keeper! Spinach quiche is always a hit at any brunch party, but it's also great for dinner—especially if you bake it in a beautiful pie plate! The beauty of quiche is that it looks fancy, but it's so darn easy. Take a cue from our quick tips below to make a perfect spinach quiche every time!
Why is my spinach quiche watery?
If you've ever cooked a big bag of spinach, you know that it wilts down to practically nothing! That's because spinach is mostly water. So while you can use fresh spinach in this recipe and cook it down, it's best to use thawed frozen spinach and squeeze the heck out of it to get rid of all the extra moisture. Let the spinach thaw overnight in the fridge or use the defrost setting on your microwave to speed things up. One great trick is to put the thawed spinach in a colander, then squeeze it by the handful until all the water trickles away. (It's also a great way to get out some penned-up aggression!)
Why is the bottom of my quiche soggy?
There are two easy ways to make sure that the crust of your quiche is nice and crispy on the bottom. This recipe uses an easy method of baking the quiche on a preheated cookie sheet. The hot sheet works like a pizza stone, helping the bottom of the quiche cook faster and crispier. You can also par-bake or blind bake the crust, which is simply baking the crust for a few minutes before adding the egg filling.
Do I have to make my own piecrust for quiche?
Absolutely not! This recipe calls for a convenient store-bought crust. But if you want to take your quiche game to the next level, check out Ree Drummond's Perfect Pie Crust recipe!
Yields: 6 - 8 servings
Prep Time: 0 hours 20 mins
Total Time: 2 hours 0 mins
1 refrigerated pie crust (from a 14-oz. box)
2 tbsp. butter
1 small yellow onion, chopped
1 small red bell pepper, chopped
2 garlic cloves, chopped
4 large eggs
1 1/4 c. half-and-half
1/2 c. sour cream
1 1/2 tsp. salt
1/4 tsp. black pepper
Pinch of ground nutmeg
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 c. shredded sharp cheddar cheese
1/4 c. finely shredded parmesan cheese
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- Preheat the oven to 375° with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (about 1-inch deep). Fold the edges of the crust under and crimp as desired. Chill in the refrigerator while preparing the filling.
- Melt the butter over medium heat in a medium skillet. Add the onion and bell pepper. Cook, stirring now and then, until softened, about 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minute. Remove from heat.
- Whisk together the eggs, half-and-half, sour cream, salt, pepper, and nutmeg in a large bowl. Stir in the spinach, cheddar cheese, parmesan cheese, and bell pepper mixture. Pour into the prepared crust.
- Place the quiche on the preheated baking sheet and bake until it has puffed in the center, is just set and the crust is golden, 40 to 50 minutes. Transfer the quiche to a wire rack to cool. Serve warm or room temperature.
Spinach quiche can be made up to a day in advance and stored in the refrigerator. Let come to room temperature before serving.
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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a39015416/spinach-quiche-recipe/
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