Spinach Quiche
Introduction
This spinach quiche is a delicious and savory dish, perfect for breakfast, brunch, or even dinner. It combines a rich, custardy filling with vibrant spinach and gooey cheese nestled in a buttery, flaky crust. Whether you’re entertaining guests or meal-prepping for the week, this classic quiche is satisfying, nutritious, and easy to make.
Origin and Cultural Significance
Quiche originated in France, particularly from the Lorraine region. Traditionally made with eggs, cream, and bacon in a pastry crust, the dish evolved over time to include various fillings like vegetables, meats, and cheeses. Spinach quiche, often seen in French cafés and American brunch menus, reflects a broader movement toward lighter, vegetable-rich versions of this once-meat-heavy dish. Today, it is a staple in many Western cuisines and symbolizes comfort, versatility, and the fusion of rustic tradition with modern health consciousness.
Ingredients Quantity
For the crust (or use store-bought):
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 tsp salt
- 3–4 tbsp cold water
For the filling:
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 oz fresh spinach (or 1 cup cooked, squeezed dry if using frozen)
- 4 large eggs
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream
- 1 cup shredded cheese (Gruyère, Swiss, or cheddar)
- Salt and pepper, to taste
- A pinch of nutmeg (optional)
Optional Additions
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