photo by limeandspoontt
- Ready In:
- Pre-heat oven to 375 degrees.
- Press pie crust into 9" pie pan.
- Pre-bake pie crust for about 10 minutes. Set aside.
- Sautee onion, garlic & spinach in butter until onion is soft - add salt & pepper to taste - set aside.
- In medium mixing bowl - whisk together the eggs & milk.
- Spread shredded cheese in bottom of pie crust.
- Spread spinach mixture over cheese in pie crust.
- Pour egg/milk custard over spinach mixture & cheese.
- Bake at 375 degrees for 35 minutes. If crust starts to get too brown - cover edges with tin-foil.
- Slice & serve.
I followed another person's advice on here and only used 3 eggs and 1/2 cup milk. I also made cauliflower crust (see Chef Buck's recipe on YouTube) to replace the pie shell. It's SO much tastier than store-bought pie dough. I followed the rest of the instructions exactly. This spinach quiche became a HUGE hit with my family! Absolutely delicious.
I made this dish this morning but substituted the pie crust with shredded hash browns with a few dollops of butter. I placed that in my pie plate evenly just like you would the crust and prebaked it for about 10 minutes. Then I put in the eggs Etc and baked for 45 minutes. It was delicious and this will do well for people that require gluten free.
I'm very pleased with the way this quiche turned out. I used fresh spinach (chopped) and just eyeballed the measurements. I might have been a little heavy on the cheese. The first time I made this, I used five extra large eggs but had egg left over. This time I kept it to four and filled the pie crust perfectly. I also save some of the shredded cheese and sprinkled it on top. It was absolutely delicious.
It may go without saying but using pie weights with a piece of parchment will keep the crust from ballooning up in the pre-bake step. I've also used 10-12oz packages of "cut leaf" frozen spinach without otherwise measuring, and mixed varieties of cheddar and jack cheeses and it turns out fine. Plan on having foil or a pie crust shield ready - I always need it, putting it on around 30m, and then bake until set (toothpick check), often longer than 35min. Allow to cool a bit on a rack before cutting.
Fresh swiss chard seems to works well in this recipe too, chopped up small and sauted with the onions. I used rainbow swiss chard from the farmer's market including the stems and the colors looked pretty. I also substituted sharp cheddar cheese for extra flavor. Agree with the other reviewers about the eggs--I'm using a ready made frozen pie crust and that volume is pretty small so I'll try 3 eggs and 3/4 cup milk next time. Great recipe, thanks!