Recipe: Spinach and Herb Quiche

by Sana Sandström

Spinach QuicheQuiche -- it's easy to make and sure to be a hit in any family. You can even make a vegetarian version like this one and the "carnivores" will eat it. It's that good!

The dish is versatile. You can make asparagus, mushroom, and tomato quiches and use various cheeses, from cheddar to feta to Swiss. Fresh herbs like parsley, chives, and basil are wonderful additions.

This particular quiche is made with spinach, onions, and Gruyére cheese and baked to crispy, golden perfection. Just look at that crispy, cheesy top. How can anyone say no? Serve it as part of a Sunday brunch and then tomorrow pair it with a leafy green and tomato salad for dinner.

Spinach and Herb Quiche

Prep time: 20 minutes | Total time: 1 hours 15 minutes | Yield: 8 servings

Ingredients

• one 9-inch prepared pie dough (gluten-free recipe in cook's note)
• 4 eggs
• about 1 cup milk
• 1 medium onion, finely chopped
• 2 cups baby spinach, chopped
• 3/4 cup freshly shredded Gruyére cheese
• 1 1/2 teaspoons butter
• 1/2 cup fresh flat leaf parsley, chopped
• 1/4 cup chives, chopped
• 1 tablespoon fresh thyme
• 1/8 teaspoon cayenne
• salt and freshly ground black pepper, to taste

Directions

Preheat oven to 425 °.

Grease a 9-inch tart pan with a removable bottom. Press the crust evenly over the base and up the sides. Bake until the crust is golden brown, about 7 to 9 minutes.

Meanwhile, in a large frying pan, cook the onion in the butter until soft. Add the spinach and cook until the spinach is just wilted, 1 to 2 minutes. Remove from the heat.

Add half the cheese to the bottom of the crust. Put the spinach and onion mixture on top of the cheese.

Combine the herbs in a medium bowl and set aside. Crack the four eggs into a 2-cup measuring cup and beat well. Add milk to the cup until it reaches the 1 1/2-cup line. Add the cayenne, salt and pepper and stir. Pour over the herbs and stir to mix.

Pour the egg mixture over the spinach, onions and cheese in the pie crust. Sprinkle with the remaining cheese.

Lower the oven temperature to 350°. Bake for 35 to 40 minutes or until the top is lightly golden. Allow to sit for 10 minutes before slicing. Serve with a mixed greens and tomato salad.

Cook's Note

Are you gluten-free? Try making the crust out of quinoa!

Quinoa Herb Crust
• 1 cup cooked quinoa
• 2 tablespoons flax seeds
• 2 tablespoons of quinoa, spelt or rice flour
• small bunch of basil and thyme, finely chopped
• salt and pepper to taste

Mix the quinoa, flax seeds, and herbs together. Add the herbs and salt and pepper to taste. Grease a 9-inch tart pan with a removable bottom. Press the quinoa crust firmly and evenly over the base and up the sides. Bake until the crust is golden brown, about 10 to 12 minutes. To make the quiche, continue from step two above.

Fun Tweaks and Twists

Spinach quiche seems like the perfect meal, but you're hungry for a slightly different taste. That's not a problem! Try one of these recipe tweaks and give the meal a "re-do."

Greek Spinach Feta Quiche
Replace the Gruyére cheese with feta
Use 8 ounces ricotta or cottage cheese instead of milk
Replace one egg with 3 tablespoons olive oil
Add 2 teaspoons fresh dill, finely chopped

Grown Up and Sophisticated Quiche
Replace the onions with shallots
Use 1/2 cup milk and 1/2 white wine
Switch out the Gruyére for gouda or a gourmet goat cheese
Skip the herbs and add 1/4 cup sun-dried tomatoes, diced
Sprinkle with 1/4 cup pine nuts

Are you one of those people who makes a dish from a recipe and then realizes that you've changed everything but two ingredients? How would you change this basic quiche recipe?