Simple Spinach Quiche Recipe (2024)

FAQs

Does spinach need to be cooked before putting in quiche? ›

To give fresh spinach a softer texture, you can cook it first before adding it to the quiche. This guarantees the spinach is soft when your quiche is finished cooking. It also allows you to cook the spinach with other ingredients, which may give it more flavor.

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

What Is the Best Eggs-to-Dairy Ratio for Quiche? The ratio maintains your custard's consistency. A good quiche custard typically features: 1 large egg to 1/2 cups of dairy.

While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche. While the results are not *as* rich as if heavy cream is used, I find that by the time you factor in the cheese and eggs, the quiche is not at all lacking in indulgence.

2. Using too many eggs in the custard. The best quiche consists of a custard that's the perfect ratio between eggs and milk. Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting.

Why is my spinach quiche watery? If you've ever cooked a big bag of spinach, you know that it wilts down to practically nothing! That's because spinach is mostly water. Let the spinach thaw overnight in the fridge or use the defrost setting on your microwave to speed things up.

Best Overall Quiche Crust: Pillsbury Pie Crust

Our best overall winner is the classic Pillsbury pie crust, which comes in a convenient two-pack.

Poking holes allows steam to escape

The reason for this, as The Spruce Eats explains, is that unless you create a place for the steam to escape, it'll get trapped within the dough. As a result, the crust will puff up and cause your pie to warp from the bottom.

Heavy cream is traditional in Quiche Lorraine, however, we seem to have better luck with light cream in our quiche recipes. They bake up lighter and the filling ingredients really shine through instead of getting masked by the milk fat.

Place quiche on baking sheet. Bake uncovered in hot oven until quiche reaches a minimum internal temperature of 165 degrees, 20-25 minutes. Carefully remove from oven.

What is the ratio of eggs to liquid in a quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Can you use milk in place of cream in quiches? Yes, while the fat in the cream helps the quiche set, if you've run out or forgot to pick some up from the shops, full-cream milk should work as a replacement most of the time. You could also try using buttermilk, crème fraîche or Greek-style yoghurt.

If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference.

Too little dairy, and your quiche will be dry instead of creamy.

Yes — but don't overdo it! Fresh spinach releases a lot of water as it cooks, which can result in a soggy lasagna. That's why you'll want to sauté the spinach until it just wilts, which prevents it from releasing too much liquid too quickly.

Cooking certain veggies can break down their cell walls to release more of their nutrients. When cooked, these vegetables can provide more antioxidants like lutein, beta-carotene and lycopene than when you eat them raw. Cooking vegetables can also increase your mineral intake.

Studies have found that eating cooked spinach and carrots – versus raw – results in much higher blood levels of beta-carotene, an antioxidant thought to guard against heart disease and lung cancer.” Raw spinach also contains oxalic acid, an organic compound found in many leafy green plants, including spinach.

The milder, young leaves can be eaten raw in a salad, while the older ones are usually cooked (spinach has one of the shortest cooking times of all vegetables). It reduces very dramatically during cooking; a 450g bag will be just enough for two people. Read our guide on the health benefits of spinach.