This spinach quiche recipe may be simple and quick to make but the result is the lightest and tastiest quiche you can imagine. These delights are thanks to the lovely combination of fresh spinach, good strong cheddar cheese and soft melting shallots cooked in butter and wrapped into a light creamy custard. If you don't have shallots, use a regular yellow onion instead.
Fresh, vibrant green spinach is best to use but if you can't find any then, by all means, use frozen. Defrost the spinach well and squeeze super hard in a tea towel, or use a potato ricer if you have one to get super-dry leaves. Cook the defrosted spinach as stated in the recipe but you will not have to squeeze again.
The custard here uses a half cream and half milk mixture, but if you wish to switch this out you can use all cream which results in a heavier but very tasty custard, all milk and it will be even lighter but still with good flavour.
Serve the quiche with a green garden salad and steamed baby new potatoes, and for an extra special treat, try serving with duck fat fries, they work so well together.
- 1 9-inch pie shell (unbaked)
- 1/4 cup butter
- 1 cup banana shallot (chopped)
- 3 cups baby spinach (washed)
- ½ cup heavy cream
- ½ cup milk
- ½ teaspoon salt
- Freshly milled black pepper
- 4 fresh, free-range eggs
- 1 cup shredded mature Cheddar cheese
Gather the ingredients. Heat the oven to 375F.
In a heavy skillet, melt ½ butter over medium heat and add shallots and cook for 5 minutes until they are soft and melting but not browned. Remove from the pan and put to one side to cool completely.
In the same skillet, over medium heat melt the remaining butter, add the spinach and cook for two minutes until the leaves wilt if using fresh, or warmed through if using defrosted. Put to one side to cool completely.
In a large jug, whisk together the cream, milk and eggs with a good pinch of salt and pepper. This light whisking will help create a light texture to the custard.
Add the spinach and stir gently, add the onions and stir again. Put one tablespoon of the Cheddar to the side and add the remaining to the custard and stir. Adding all the filling ingredients to the custard this way makes for a lighter quiche and distributes then evenly. Carefully pour into your prepared pie crust.
Sprinkle with the remaining cheese and bake in the preheated oven until the custard is firm to the touch about 25 minutes. The custard will puff up as it cooks but will settle back again once you take it out of the oven.
You can use this basic custard filling and add just about any cooked vegetable, bacon or ham, you are restricted only by your imagination
Consider drained artichoke hearts or cooked asparagus, cut into 1" lengths. Switch out the cheese and try soft goats cheese perhaps with basil, and a sprinkling of Parmesan on the top.