Best 6 Quiche Aux Epinards Spinach Quiche Recipes

SPINACH QUICHE

Steps:

• Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. (Keep an eye on it...if it puffs up while cooking, gently prick it with a fork so it will deflate.) Don't worry if the crust cracks while baking; see my note below on how to fix it before proceeding. Set aside and turn oven down to 325°F.
• Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
• In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
• Place the cooked pie crust on a baking sheet (this makes it easy to move in and out of oven). Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture over top.
• Bake at 325°F degrees for 50 to 55 minutes until the custard is set and top is lightly golden. Serve hot or warm.
• Note: I usually defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. I then gather the spinach into a ball and squeeze it dry. It takes a few minutes of squeezing and re-squeezing to get all the water out. Be patient...you need the spinach completely dry, otherwise your quiche will be watery.
• Note: Don't panic if your crust cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.
• Make ahead: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and bake in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
• Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

SPINACH QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
• In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
• Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

SUZANNE'S SPINACH QUICHE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Prick the pie crust all over with fork and bake for 5 minutes.
• Place the frozen spinach in microwave safe bowl and cook until thawed. Drain as much of the liquid as you can and then use paper towels to get the spinach as dry as possible.
• Beat together the eggs, yogurt or sour cream, flour, and pepper until well mixed. Stir in the spinach. Layer the sliced mushrooms, cheese, and chopped scallions in that order on the bottom of the pie crust. Top with the spinach mixture.
• Bake in preheated oven for 15 minutes and then decrease temperature to 350 degrees F (175 degrees C) and bake for 30 additional minutes. Let cool before serving.

SPINACH QUICHE

Steps:

• If using homemade dough, roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Fold overhang inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
• Place from scratch or frozen pie shell in the pie pan. Line with foil and fill with pie weights. Bake until the shell is firm and the edges are just starting to get color, about 20 minutes. Carefully remove the weights and foil, and continue baking until the crust is golden all over, about 15 minutes. Set the crust aside and leave the oven on.
• Heat the Kerrygold® salted butter in a large skillet over medium heat. Add the shallots and stir often until caramelized, about 10 minutes. Add the garlic and cook for 1 minute. Add the spinach, oregano, and nutmeg, and cook until the spices are fragrant and the spinach is wilted and its tannic flavor has mellowed, about 5 minutes. Season with salt and pepper and set aside.
• Beat the eggs in a large bowl, then whisk in the milk and heavy cream. Fold in 1 cup (3 ounces) of the grated Kerrygold® Dubliner cheese, and the spinach. Pour into the prepared pie shell, and sprinkle the top with the remaining ½ cup cheese. Place on a baking sheet and bake for 45 minutes, or until the center of the quiche is just set and the top is lightly browned.

QUICHE AUX EPINARDS (SPINACH QUICHE)

Steps:

• Preheat oven to 400 degrees and bake pastry shell for 9-10 minutes.
• Remove from oven and allow to cool.
• Reduce oven temperature to 375 degrees.
• Cook the shallots or onions for a moment in the butter.
• Add the spinach and stir over moderate heat for several minutes to evaporate all its water.
• Stir in salt, pepper and nutmeg and taste carefully for seasonings and set aside.
• Beat the eggs, cream and seasonings in a mixing bowl.
• Gradually stir in spinach mixture.
• Pour into partially baked pastry shell.
• Sprinkle with cheese and dot the top with butter.
• Bake at 375 degrees for 25 - 30 minutes.
• The quiche is done when a knife plunged into the center comes out clean. Serve immediately.
• Note: If adding bacon, press pieces into bottom of the pastry shell before filling.

ÉPINARDS EN BRANCHE (SAUTéED SPINACH)

Steps:

• Pull away and discard any tough stems and blemished leaves from the spinach. Rinse and drain the spinach.
• Pour the water into a kettle and bring to the boil. Add salt to taste and the spinach. Stir down to wilt. Bring to the boil, stirring occasionally, and cook about 5 minutes.
• Empty the spinach into a colander and drain. Press with the back of a wooden spoon to extract most of the liquid. Squeeze between the hands to extract additional moisture.
• Put the spinach on a flat surface and chop it coarsely. Add nutmeg.
• Put the butter in a skillet and, when it starts to brown, add the spinach.
• Cook, tossing and stirring, just to heat through.