I suppose a spinach and cheese quiche is one of those indispensable French recipes, that every French person has in their arsenal. Quite easy to make and comes out well every time.
I should note that while quiche is considered a French recipe, there have been variations of quiche in both Italian and English cuisines since the early 13-14 century. The most well-known type of quiche is the Quiche Lorainne (recipe here), which is filled with bacon lardons and cheese.
But if you don’t eat pork, or a looking to incorporate a few veggies, a spinach and cheese quiche recipe is the answer. (Note: there is no Cuisine Police who says you can’t add a few lardons to your spinach and cheese quiche! Allez-y, we are not going to judge 😉
Now you could make your own pie crust for the quiche, but in the interest of saving time, I usually go with the store-bought pâte brisée. In France, we get 2 main types of pie crusts for savory dishes, pâte brisée which is shortcrust type dough, and pâte feuilletée which is more of a puff pastry (but also without sugar).
I prefer the shortcrust type for this recipe since the puff pastry type is not as strong on the bottom. I recommend deep-dish pie crust that is thick and sturdy, such as Mrs. Smith’s Deep-Dish Pie Crusts or Whole Foods Pie Shells.
For the spinach, it may be tempting to use frozen spinach, but I advise against it. You have to wait for it to thaw and dry before using it in the quiche otherwise, not only will it be a rather soggy mess, it will take ages to cook. Use fresh spinach that has been rinsed and spun dry and your recipe will be better for it.
In terms of cheese, I like gruyère, mozzarella, or cheddar. These are quite easy to find shredded or sliced in local grocery stores. My favorite though is cheddar and goat cheese together, which I find adds an extra note to the spinach.
Other optional ingredients
I’ve kept the recipe simple below but as I mentioned above, you can always add a few additional ingredients if you want. If you would like to add some meat, small pieces of smoked salmon or bacon lardons go quite well in a quiche.
You could also add some sausages, but for the bacon lardons and sausages, you should cook them in a pan beforehand. Chop them into small pieces after cooking, and add them to your mixture before putting it in the oven.
Another great option is to add chopped white mushrooms or button mushrooms to the quiche.
☞ READ MORE: ABC of French Cuisine (the Food Dictionary)
Frequently asked questions
What to serve with it?
I usually serve it with a salad of mache, cherry tomatoes, cucumbers and balsamic vinigrette.
A vegetable soup, such as leek soup or tomato soup also goes well with the quiche. Add a baguette as well for an additional French touch.
What wine should you serve with it?
Can you freeze a quiche?
As long as you put in an airtight container, an unbaked quiche should be fine. You can also use an already frozen crust before filling it, so that it won’t absorb as much moisture.
If the quiche is already baked, wait for it to cool to room temperature before freezing it in an airtight container.
- 1 deep dish pie crust
- 300 g (10 oz ) of spinach
- 5 eggs
- 35cl (1.5 cups) of crème fraïche (heavy cream)
- 1.5 cups of shredded cheese (either goat cheese, gruyère or cheddar)
- 1/2 teaspoon of ground garlic
- Pinch of salt and pepper
- Preheat the oven at 180C (375F).
- Place the pie crust on a baking pan and pierce lightly all over with a fork (around 2 inches apart).
- Beat the eggs and heavy cream in a large bowl.
- Add the spinach, cheese, salt, and pepper.
- Spread the mixture across the pie crust.
- Place in the oven for 40 minutes or until the top crust is browned.
- Serve while warm.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 3589Total Fat: 69gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 283mgSodium: 10025mgCarbohydrates: 530gFiber: 325gSugar: 60gProtein: 421g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for informational purposes only.
Bon appétit and à bientôt !
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