Spinach and Cheese Quiche

 

I was completely enamored with the landscapes of the Pacific Northwest after traveling to Washington a little more than seven years ago. A first time trip to Oregon last week reaffirmed my love of the northwest. Not even five days of rain and overcast skies could spoil nature's beauty. We stayed in the Willamette Valle but drove on two lane highways through the countryside to go on morning hikes in the lush, mossy forest in Silver Falls State Park and along the coast at Cannon Beach. Afternoons were spent going to wine tastings in some of Oregon's most bucolic vineyards and evenings spent eating at some amazing restaurants. In other words, every day was perfect. But the real highlight of the trip was finally meeting and getting to warmly embrace good friends from Washington. Ones I had only corresponded with, traded gifts with, and on some occasions spoken to over the past ten years. Along with the feelings of jubilation were feelings one experiences only with a life-long closeness. I have never been able to fully explain or even understand how or why I have felt such an immediate, close connection to Carolyn and John. However, from the very beginning of our friendship I believed we were destined to cross paths with one another in this lifetime. It took me more than sixty years to get to Oregon and more slightly more than sixty years for them to come into my life. Both were long overdue, but well worth the wait.

Speaking of waiting, I couldn't wait to get my hands on the recipe for the Spinach and Cheese Quiche served as appetizer at my recent book club meeting. Although I have served a Parmesan and Pancetta Tart as an appetizer many times before, I had never thought to serve quiche as one. It's really a brilliant idea! And this particular quiche is delicious served both warm and at room temperature.

If I were to serve this Spinach and Cheese Quiche with cocktails, I would definitely make it in removable bottom 9 or 10" metal tart pan. But if I wanted to serve it for breakfast, brunch, lunch or dinner, I would probably choose to use a 9" quiche (or pie) dish (like I did here). 

You can make your own crust or you can use a store-bought refrigerated one. You can buy grated sharp white cheddar cheese or you can grate your own. You can use finely diced raw sweet onions or you can use finely diced sweet onions sautéed in butter (my preference). You can use white black pepper or white pepper. This is one of those recipes that gives you choices. The only non-negotiables are the large eggs, whole milk, sharp white cheddar cheese, and thawed frozen spinach.

The crust for the quiche is par-baked in a 400 degree (F) oven. Par-baking helps to ensure you have a firm, crispier, unsoggy crust. While the crust is baking you can sauté your onions, squeeze all the water out of the thawed spinach, grate your cheese (if not using pre-grated) and whisk together the eggs, milk, salt and pepper. From start to finish, including a 10-15 minute resting time, you can be enjoying a luscious, homemade Spinach and Cheese Quiche in less ninety minutes.

Before layering the quiche ingredients, reduce the oven temperature to 350 degrees (F) and let the partially baked crust cool slightly (about 6-8 minutes). Then layer the ingredients in the following order: spinach, onions, cheese. Finally, carefully pour in the egg/milk mixture. 

You can use finely or medium grated cheese. Either will work. I used Tillamook's grated sharp white cheddar cheese here. Yes, even I sometimes buy grated cheese!

The Spinach and Cheese Quiche bakes in a preheated 350 degree (F) oven for 45 minutes or until golden with a firm to touch center. Allowing the quiche to rest for 10-15 minutes before cutting will make cutting the slices a breeze. For breakfast, brunch, lunch or dinner, I would cut the slices into more generously sized pieces. When serving as an appetizer, I would cut it into thinner (1' to 1 1/2" sized) pieces.

From the texture to the flavor, I loved everything about this Spinach and Cheese Quiche. Although it's made only with whole milk and not a combination of milk and heavy cream, you still get all of the flavor without all of the heavy richness. In other words, you won't leave the table feeling deprived. 

Leftovers store well in the refrigerator. After a quick reheating in the microwave, you can savor the quiche a second time. 

If you are looking to up your breakfast and/or brunch game, make this Spinach and Cheese Quiche! Or if your appetizer game needs a refresh, make this quiche! I promise your friends and/or family will be wowed and impressed! 

Recipe

Spinach and Cheese Quiche

Serves 6-8 as a main dish, serves 8-10 as an appetizer

Ingredients

1 refrigerated pie crust or one homemade 9" pie crust

2 cups (227g) shredded white sharp cheddar cheese

Half of a 10 ounce frozen spinach package, thawed, drained and squeezed of liquid

1/2 to 2/3 cup finely chopped sweet white onions

1 Tablespoon unsalted butter

6 large eggs

1 cup whole milk

1/2 teaspoon Kosher salt

1/4 teaspoon white or black pepper

Directions

1. Preheat the oven to 400 degrees (F). 

2. Line either a 9" pie pan or 9"-10" metal tart pan with the crust. Cover the crust with a layer of heavy aluminum foil and a layer of dried beans or pie weights.

3. Bake until the edge of crust is golden, about 10 minutes. Carefully remove the foil and weights. Continue baking until the crust sets, about 5-6 minutes. Let crust cool briefly before filling with quiche ingredients. Note: After the crust has baked reduce the oven temperature to 350 degrees (F). 

4. If using sautéed onions, melt one tablespoon of butter in a pan. Add in the finely diced onions. Cook until the onions are slightly golden, about 6-7 minutes. Cool slightly.

5. In a medium sized bowl whisk together the eggs, milk, Kosher salt and pepper.

6. Layer the spinach, onions and cheese (in that order).

7. Pour on the egg/milk mixture.

8. Place the quiche pan or tart pan on a baking sheet. Place in the preheated 350 degree (F) oven. bake until golden and firm in the center, approximately 45 minutes.

9. Let quiche rest 10-15 minutes before cutting.

Notes: (1) The recipe can easily be doubled. Because you need only 5 ounces of thawed frozen spinach (half of a package), you might be wondering what to do with the other 5 ounces. You can refreeze them or add them to omelet. (2) My favorite refrigerated pie crust wasn't available so I used a more generic one. Which explains in part how wonky my finished crust looks. The lesson learned is if you use a refrigerated pie crust, use the best one you can find. (3) You can add some cooked, chopped bacon and chopped ham to the quiche if you want a 'meaty' version.

Images from Colene Clemons and Alloro Vineyards, Willamette Valley, Oregon (January 2024)