Spinach Quiche Recipe

Spinach: Fresh and chopped, this leafy green is the star of the quiche, providing a burst of color and nutrients.

Eggs: These are the base of the quiche, giving it structure and a rich, creamy texture.

Milk: Adds creaminess and helps to bind the ingredients together.

Shredded cheese: Choose your favorite type of cheese to add a melty, savory element to the quiche.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a hint of spice and depth to the dish.

When whisking together the eggs and milk, ensure you achieve a smooth and homogeneous mixture. This will help the quiche set evenly and create a creamy texture. Additionally, when adding the chopped spinach, make sure it is well-drained to avoid excess moisture, which can make the quiche soggy.

• fresh, chopped spinach - Substitute with kale: Kale has a similar texture and nutritional profile, making it a great alternative.

• eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg. This mixture mimics the binding properties of eggs.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in quiche recipes.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good option for those avoiding dairy.

• salt - Substitute with herb seasoning: Herb seasoning can add flavor without the need for additional salt.

• black pepper - Substitute with white pepper: White pepper has a similar flavor profile but is slightly milder, making it a good alternative.

• Allow the spinach quiche to cool completely at room temperature. This prevents condensation from forming inside the storage container, which can make the quiche soggy.

• For short-term storage, wrap the quiche tightly with plastic wrap or aluminum foil. Alternatively, place it in an airtight container. Store in the refrigerator for up to 3-4 days.

• To freeze, first cut the quiche into individual slices. This makes it easier to reheat only the portions you need. Wrap each slice in plastic wrap and then place them in a freezer-safe bag or airtight container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the quiche slices in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the thawed quiche slices in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. For a quicker option, microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you prefer a crispier crust, reheat the quiche slices in a toaster oven or under the broiler for a few minutes after microwaving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover spinach quiche on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the top from over-browning.
  4. Heat for about 15-20 minutes, or until the quiche is warmed through.
  5. Remove the foil for the last 5 minutes to let the top crisp up.

• Microwave Method:

  1. Place a slice of spinach quiche on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until warm.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the slice of spinach quiche in the skillet.
  4. Cover with a lid and heat for about 5-7 minutes, flipping halfway through, until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the spinach quiche slice in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. If needed, continue heating in 1-2 minute intervals until warm.

• Oven: Used to bake the quiche at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to whisk together the eggs and milk and to combine all the ingredients.

• Whisk: Used to mix the eggs and milk thoroughly.

• Pie dish: The container in which the quiche mixture is poured and baked.

• Measuring cups: Used to measure the milk and shredded cheese accurately.

• Measuring spoons: Used to measure the salt and black pepper.

• Knife: Used to chop the fresh spinach.

• Cutting board: Used as a surface to chop the spinach.

• Grater: Used to shred the cheese if it is not pre-shredded.

• Oven mitts: Used to safely handle the hot pie dish when removing it from the oven.

• Cooling rack: Used to let the quiche cool for a few minutes before slicing and serving.

• Spatula: Used to serve the quiche slices.

Prepare ingredients in advance: Chop the spinach and shred the cheese the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Mix in a blender: Combine eggs, milk, spinach, and cheese in a blender for a quick and even mixture.

Preheat the oven early: Turn on the oven before you start mixing to ensure it’s ready when you are.

Use non-stick spray: Grease the pie dish with non-stick spray for easy cleanup and quick release.