Spinach and Cheese Quiche

Spinach and Cheese Quiche

This classic French dish is a snap to make with a bunch of fresh spinach and a ready-made pie crust. Spinach and cheese quiche makes a great light lunch or dinner served with a salad.

Real Hens Make Quiche

As is true with most any recipe, the better the quality of the ingredients, the better the final result will be. Buy the best quality cheese that you can afford. Real French Gruyere rather than plain old Swiss would be ideal. Also use real farm eggs that come from free-range, cage-free hens. They do have a richer taste and more nutrients.

Fulton market Eggs Waxwing farm

Falling Is OK

The quiche looks puffy right out of the oven. After cooling a few minutes, the quiche settles down to a more standard thickness and texture. Either way, your quiche will impress. If you have time go all out and make your own pie crust from scratch.


Spinach and Cheese Quiche


3 cups spinach
6 medium eggs
1/2 cup half and half
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
freshly ground pepper
1/2 cup shredded Swiss cheese
2 green onions, thinly sliced
1 pie crust


Preheat oven to 350F.

Rinse and drain spinach to remove all dirt. This can take up to three separate rinses. Steam spinach for about 4 minutes or just until tender. Place spinach in a colander, and set aside to drain and cool.

In a large bowl, mix eggs, half and half, nutmeg, salt and pepper until combined. Stir in cheese, green onions and cooled spinach.

Carefully pour mixture into pie shell. Set filled pie shell on a round cookie sheet and place into preheated oven. Bake at 350F for 45 minutes or until set.



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