Spinach & Cheese Easter Quiche

Easter brunch at our house is always a big affair. Family gathers, laughter fills the air, and the table groans under the weight of delicious dishes. But amidst the glazed ham and fluffy carrot cake, there’s always one dish that disappears almost as quickly as it’s served: my Spinach & Cheese Easter Quiche. This isn’t just any quiche; it’s a vibrant celebration of spring, bursting with fresh spinach, creamy cheese, and a hint of nutmeg that makes it utterly irresistible. Even my pickiest eaters, who usually turn their noses up at anything green, devour this quiche without a second thought. It’s become a true Easter tradition, and I’m so excited to share this recipe with you, hoping it becomes a beloved part of your spring celebrations too! Prepare to be amazed at how simple ingredients can come together to create something truly special and utterly delicious.

Ingredients: The Building Blocks of Spring Flavor

This Spinach & Cheese Easter Quiche recipe relies on simple, fresh ingredients that harmonize beautifully. Here’s what you’ll need to create this delightful dish:

• For the Crust:
  • Refrigerated Pie Crust (1 box, 14.1 oz): Using pre-made pie crust saves time and ensures a flaky, buttery base for your quiche. Look for a good quality brand for the best results.
• For the Filling:
  • Fresh Spinach (10 oz): The star of the show! Fresh spinach provides vibrant color, earthy flavor, and a healthy dose of nutrients. Make sure to wash it thoroughly.
  • Eggs (6 large): Eggs are the binding agent for the quiche, creating a rich and creamy texture. Use large eggs for the correct proportions.
  • Heavy Cream (1 cup): Heavy cream adds luxurious richness and a velvety texture to the custard. For a slightly lighter version, you can substitute with half-and-half, but heavy cream provides the best flavor and consistency.
  • Milk (1/2 cup): Milk thins out the heavy cream slightly, creating the perfect custard consistency that is neither too dense nor too runny. Whole milk is recommended for the best flavor, but 2% will also work.
  • Shredded Gruyere Cheese (1 cup): Gruyere cheese brings a nutty, slightly sweet, and complex flavor that pairs wonderfully with spinach. It melts beautifully and adds a sophisticated touch.
  • Shredded Cheddar Cheese (1/2 cup): Cheddar cheese adds a sharp and familiar flavor that complements the Gruyere and spinach. Use a medium or sharp cheddar for a noticeable cheesy taste.
  • Yellow Onion (1/2 medium): Finely diced yellow onion provides a subtle savory base note to the filling. It adds depth of flavor without overpowering the other ingredients.
  • Garlic (2 cloves): Minced garlic enhances the savory flavors of the spinach and cheese, adding a pungent and aromatic element.
  • Butter (2 tablespoons): Butter is used to sauté the onion and garlic, adding richness and flavor, and also to prevent the spinach from being watery.
  • Nutmeg (1/4 teaspoon, ground): A pinch of nutmeg adds a warm, subtle spice that beautifully complements spinach and cheese. It elevates the flavor profile and adds a touch of Easter elegance.
  • Salt (1/2 teaspoon): Salt enhances all the flavors in the quiche. Adjust to your taste.
  • Black Pepper (1/4 teaspoon): Freshly ground black pepper adds a touch of spice and complexity. Adjust to your taste.

Instructions: Crafting Your Easter Quiche Step-by-Step

Creating this Spinach & Cheese Easter Quiche is easier than you might think! Follow these simple, step-by-step instructions to bake a quiche that will impress your family and friends:

1. Preheat Your Oven and Prepare the Crust: Preheat your oven to 375°F (190°C). Carefully unroll one of the refrigerated pie crusts and gently press it into a 9-inch pie dish. Crimp the edges for a decorative finish, or simply fold them over. Prick the bottom of the crust several times with a fork. This prevents the crust from puffing up too much during baking.
2. Blind Bake the Crust (Optional but Recommended): For a crispier crust, especially if you are making the quiche ahead of time, blind bake it. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5 minutes until the crust is lightly golden. Let it cool slightly while you prepare the filling. If you are short on time, you can skip the blind baking, but the crust might be slightly less crisp.
3. Sauté the Onion and Garlic: While the crust is baking (or cooling), melt butter in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
4. Wilt the Spinach: Add the fresh spinach to the skillet with the onion and garlic. Cook, stirring frequently, until the spinach wilts down completely. This will only take a few minutes. Excess moisture from the spinach can make the quiche soggy, so continue to cook until most of the liquid has evaporated. You can also squeeze out excess moisture from the wilted spinach using a clean kitchen towel or paper towels if needed.
5. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, and milk until well combined and smooth. Season with salt, pepper, and nutmeg. Whisk thoroughly to ensure the spices are evenly distributed.
6. Combine Filling Ingredients: Add the shredded Gruyere cheese and cheddar cheese to the egg mixture. Stir to combine, ensuring the cheese is evenly distributed throughout the custard. Then, add the cooked spinach, onion, and garlic mixture to the egg and cheese mixture. Gently fold everything together until well incorporated.
7. Assemble and Bake the Quiche: Pour the spinach and cheese mixture into the prepared pie crust, spreading it evenly. If you blind-baked the crust, pour the filling into the slightly cooled crust. If you skipped blind baking, pour the filling into the unbaked crust.
8. Bake to Golden Perfection: Bake in the preheated oven for 35-45 minutes, or until the quiche is set and the crust is golden brown. The center of the quiche should be just set – it should jiggle slightly but not be liquid. A knife inserted near the center should come out mostly clean.
9. Cool and Serve: Let the quiche cool for at least 10-15 minutes before slicing and serving. This allows the custard to set further and makes it easier to slice. Cooling also allows the flavors to meld together beautifully.

Nutrition Facts: A Delicious and Nourishing Easter Treat

This Spinach & Cheese Easter Quiche is not only delicious but also offers some nutritional benefits. Here’s a general overview of the nutrition facts per serving. Please note that these are estimates and can vary based on specific ingredient brands and portion sizes.

• Serving Size: 1 slice (1/8 of the quiche)
• Calories: Approximately 350-400 kcal
• Protein: 15-20g

Spinach is a great source of vitamins A, C, and K, as well as iron and antioxidants. Eggs are a good source of protein and essential nutrients. Cheese provides calcium and protein. While this quiche is rich and satisfying, it’s best enjoyed in moderation as part of a balanced diet, especially considering the fat and cholesterol content.

Preparation Time: From Prep to Plate in Under an Hour

This Spinach & Cheese Easter Quiche is surprisingly quick to prepare, making it perfect for busy Easter mornings or any special occasion.

• Prep Time: 20 minutes (includes chopping vegetables, sautéing, and mixing ingredients)
• Cook Time: 35-45 minutes (baking time in the oven)
• Total Time: Approximately 55-65 minutes

For even faster preparation, you can chop the onion and garlic ahead of time or purchase pre-chopped vegetables. Using pre-made pie crust significantly reduces prep time. While the quiche bakes, you can focus on other Easter brunch dishes or spend time with your family.

How to Serve: Elevating Your Easter Brunch Presentation

Spinach & Cheese Easter Quiche is incredibly versatile and can be served in various ways to complement your Easter brunch or any meal. Here are some serving suggestions:

• As a Centerpiece for Easter Brunch: Place the whole quiche on a beautiful platter as the star of your Easter brunch buffet. Garnish the platter with fresh parsley sprigs, lemon wedges, or cherry tomatoes for a vibrant and festive presentation.
• Warm or at Room Temperature: This quiche is delicious served warm, fresh from the oven, or at room temperature. It travels well, making it a great option for potlucks or picnics.
• With a Fresh Green Salad: Serve a slice of quiche alongside a light and refreshing green salad with a vinaigrette dressing. The crispness of the salad balances the richness of the quiche perfectly. Consider a salad with mixed greens, strawberries, and a balsamic vinaigrette for a spring-inspired pairing.
• Alongside Roasted Asparagus or Spring Vegetables: Complement the quiche with roasted asparagus, roasted carrots, or other seasonal spring vegetables. The roasted vegetables add a touch of sweetness and earthiness that enhances the quiche.
• With a Side of Fresh Fruit: Offer a bowl of fresh fruit such as berries, melon, or grapes to provide a light and refreshing counterpoint to the savory quiche. A fruit salad adds color and sweetness to your brunch spread.
• As Part of a Brunch Buffet: Include slices of Spinach & Cheese Easter Quiche as part of a larger brunch buffet spread. Pair it with other brunch favorites like muffins, scones, fruit salad, yogurt parfaits, and breakfast meats for a complete and satisfying meal.
• For Lunch or Light Dinner: Enjoy leftover quiche for lunch or a light dinner. It’s just as delicious reheated or cold. Serve it with a simple side salad for a quick and easy meal.
• Cut into Smaller Wedges for Appetizers: For a party or gathering, cut the quiche into smaller wedges and serve as appetizers. They are elegant and flavorful finger food that guests will love.

Additional Tips: Elevating Your Quiche to the Next Level

Want to make your Spinach & Cheese Easter Quiche even more spectacular? Here are eight helpful tips to ensure quiche perfection:

1. Don’t Overcrowd the Pan: When sautéing the spinach, do it in batches if necessary to avoid overcrowding the pan. Overcrowding will steam the spinach instead of wilting it properly and can lead to watery quiche.
2. Squeeze Out Excess Moisture from Spinach: After wilting the spinach, gently squeeze out any excess moisture. This is crucial for preventing a soggy bottom crust and ensuring a flavorful filling. You can use a clean kitchen towel or paper towels for this step.
3. Grate Your Own Cheese: While pre-shredded cheese is convenient, grating your own cheese from a block often results in better flavor and melting. Pre-shredded cheese sometimes contains cellulose, which can affect melting.
4. Season Generously: Don’t be shy with seasoning! Taste the egg mixture before pouring it into the crust and adjust salt, pepper, and nutmeg to your preference. Proper seasoning is key to bringing out the flavors of all the ingredients.
5. Blind Bake for a Crispier Crust: For the crispiest possible crust, especially if you’re making the quiche ahead of time or your filling is quite moist, blind bake the crust. This par-bakes the crust, preventing it from becoming soggy from the filling.
6. Let it Rest After Baking: Allow the quiche to cool for at least 10-15 minutes after baking before slicing. This resting period allows the custard to set properly, making it easier to slice and preventing it from being too runny. It also helps to meld the flavors.
7. Customize Your Cheese: Feel free to experiment with different cheeses! Fontina, mozzarella, or even goat cheese would be delicious additions or substitutions in this quiche. Consider a blend of your favorite cheeses for a unique flavor profile.
8. Make it Ahead of Time: Spinach & Cheese Easter Quiche is a great make-ahead dish! You can bake it a day in advance and store it in the refrigerator. Reheat it gently in the oven or microwave before serving. This is perfect for stress-free Easter brunch preparations. You can also prepare the filling a day ahead and store it separately in the refrigerator. Assemble and bake the quiche on the day of serving.

FAQ: Your Questions Answered for Quiche Success

Have questions about making the perfect Spinach & Cheese Easter Quiche? Here are answers to some frequently asked questions:

Q1: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach. Thaw it completely and squeeze out as much excess water as possible before sautéing it. Fresh spinach will provide a slightly brighter flavor and texture, but frozen spinach is a convenient alternative. Use about 10 ounces of thawed frozen spinach.

Q2: Can I make this quiche crustless?
A: Yes, you can make this quiche crustless! Simply grease a 9-inch pie dish and pour the filling directly into it. Bake as directed, but you may need to reduce the baking time slightly as there is no crust to bake through. A crustless quiche will be slightly more delicate.

Q3: Can I add other vegetables to this quiche?
A: Absolutely! Feel free to add other vegetables like sautéed mushrooms, bell peppers, or asparagus to the filling. Roast or sauté any vegetables before adding them to the quiche to remove excess moisture and enhance their flavor.

Q4: Can I substitute the heavy cream with something lighter?
A: Yes, you can substitute heavy cream with half-and-half or even whole milk for a slightly lighter quiche. However, the texture will be less rich and creamy. For the best flavor and texture, heavy cream is recommended.

Q5: How do I store leftover quiche?
A: Store leftover quiche in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350°F (175°C) until warmed through, or in the microwave. You can also enjoy it cold.

Q6: Can I freeze this quiche?
A: Yes, you can freeze baked quiche. Let it cool completely, then wrap it tightly in plastic wrap and then foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the oven. The texture of the crust might be slightly altered after freezing and thawing.

Q7: My quiche is browning too quickly. What should I do?
A: If the crust is browning too quickly but the center is not yet set, loosely tent the quiche with aluminum foil. This will prevent the crust from burning while allowing the filling to continue cooking.

Q8: How can I tell if my quiche is done?
A: The quiche is done when the edges are set and golden brown, and the center is just set but still slightly jiggly. A knife inserted near the center should come out mostly clean. Be careful not to overbake, as this can make the quiche dry.

This Spinach & Cheese Easter Quiche is more than just a recipe; it’s an invitation to create joyful memories around your Easter table. With its vibrant flavors and ease of preparation, it’s sure to become a cherished tradition for your family, just as it has for mine. Happy Easter baking!

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