spinach & swiss quiche

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Spinach + Swiss Quiche | fortune goodies
Summer is pie season, one of the many reasons why I love this time of year so much. Fruit pies are generally what come to mind, but savory ones deserve to share the spotlight too. Today’s goes to this no-hassle Spinach & Swiss Quiche. It’s a real scene stealer. 

Spinach & Swiss Quiche Ingredients

The cast of characters: 1 pie crust (store-bought or homemade), 1 10-ounce package of thawed frozen chopped spinach, shallots (3 pictured, but 2 will do), 1 tablespoon butter, 4 eggs, 1¼ cups heavy cream, ¾ teaspoon salt, ¼ cayenne pepper, and 1½ cups grated Swiss cheese. 

Baking pie crust for Spinach & Swiss Quiche
Start by preheating the oven to 400 degrees and fitting a pie crust to a pie dish. You can use a store-bought crust or make your own. I swear by Martha Stewart’s Pâte Brisée.

Prick the bottom and sides of the crust with a fork, cover with parchment paper and fill with baking beans. Bake until lightly golden, about 15 to 20 minutes. Keep an eye on it throughout and if you notice the dough puffing up, bring the fork back out and prick the bubbles to deflate. 

Draining spinach for Spinach & Swiss Quiche

As the crust bakes, tackle the other parts of the quiche. Strain thawed chopped spinach, pushing out all of the water that you can. Set aside. 

Cooking shallots for Spinach & Swiss Quiche
Thinly slice a half cup’s worth of shallots.

Heat butter in a pan over medium-low heat and cook shallots until soft and translucent, about 8 minutes, without letting them brown. Set shallots aside to cool.

batter for Spinach & Swiss Quiche
Next whisk together heavy cream, eggs, salt and cayenne. Whisk it good. 

Baked Pie Crust for Spinach & Swiss Quiche

The crust should be golden right about now. Remove it from the oven and lower the heat to 325 degrees. 

Shallots in Spinach & Swiss Quiche

 Now comes the layering. First with the sliced shallots. 

cheese layer for Spinach & Swiss Quiche

 Then with 1 cup of the grated Swiss cheese. 

Adding Spinach to Spinach & Swiss Quiche

Follow that up with the spinach, scattering it evenly over cheese and breaking up the spinach clumps as best you can.  

Sprinkling cheese on Spinach & Swiss Quiche
Sprinkle on the remaining half cup of Swiss. 

Making Spinach & Swiss Quiche
And for the most important step, pour the egg-cream mixture on top. 

Spinach and Swiss Quiche ready for the oven
No need to stir anything around, the egg mixture settles in perfectly, filling the spinach and cheese gaps just right. 

Send the pie dish back to the oven and bake at 325 degrees for 50 to 55 minutes until custard is set and the top is lightly golden. 

Spinach & Swiss Quiche

Breakfast/brunch/lunch/dinner is served.

This is a great and easy recipe for entertaining at any time of day. Rich and full of great spinach and Swiss cheese flavor, all baked inside a flaky crust. It’s a keeper. 

Keep the pie love going and serve the quiche with these recipes from my growing pie repertoire. Love you, summer. 

spinach and swiss quiche
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Ingredients
  1. 1 9-inch crust, store-bought or homemade
  2. 1 10-ounce package frozen chopped spinach
  3. 1 tablespoon butter
  4. ½ cup thinly sliced shallots
  5. 4 large eggs
  6. 1¼ cups heavy cream
  7. ¾ teaspoon salt
  8. ¼ teaspoon cayenne pepper
  9. 1½ cup grated Swiss cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Fit a pie crust into a pie dish. Prick the bottom and sides with a fork, cover with parchment paper and fill with baking beans.
  3. Bake until lightly golden, about 15 to 20 minutes. Remove from the oven and reduce heat to 325 degrees.
  4. Strain thawed chopped spinach, pushing out all of the water that you can. Set aside.
  5. Thinly slice a half cup’s worth of shallots. Heat butter in a pan over medium-low heat and cook shallots until soft and translucent, about 8 minutes, without letting them brown. Set shallots aside to cool.
  6. Combine and whisk heavy cream, eggs, salt and cayenne.
  7. Layer crust with cooked shallots.
  8. Sprinkle 1 cup of Swiss cheese over shallots.
  9. Follow up with the spinach, scattering it evenly over cheese and breaking up clumps as best you can.
  10. Sprinkle on remaining half cup of cheese.
  11. Pour egg and cream mixture over pie.
  12. Bake for 50 to 55 minutes at 325 degrees until custard is set and the top is lightly golden.
  13. Serve warm. Enjoy!
Adapted from Once Upon a Chef
Adapted from Once Upon a Chef
Fortune Goodies http://fortunegoodies.com/

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