This spinach quiche is delicious served hot, room temperature, or even cold, enjoyed in the morning, afternoon, or evening. It’s simple to make ahead of time, and perfect for Easter brunch, or a potluck. I always have to make two, or my family complains that there isn’t enough. This recipe is easily doubled. Both my husband and my son have a harder time digesting lactose, but they still love to partake in cheesy dishes. I have found that you can greatly reduce the amount of lactose by using goat milk, and goat and sheep cheeses. You might still want to take a digestive enzyme to help your body digest this, but it definitely makes a difference.
Serving spinach quiche seems so underrated, but time, and time again, it’s the dish that everyone will join in, and devour. Cheesy, and rich, yet light, and delicate, it pairs well with any breakfast or brunch food, and works great for a quick dinner too. Everyone needs a good quiche recipe in their back pocket, and this is the one for me. I hope you enjoy it!
Ingredients:
- 1 package frozen spinach 8 – 10oz. …I’m making two, so I use the 16oz. bag from Trader Joe’s, divided
- 1 pre-made pie crust, or go ahead, show off, and make your own
- 3 eggs
- 1 cup of goat milk, milk, or cream (use goat milk for less lactose)
- ½ cup crumbled Feta cheese
- ¼ cup chopped onion
- 1 cup grated goat cheddar, goat gouda, Monterey Jack, cheddar, Gruyere, or any kind of cheese you like, or have on hand (remember, use goat cheeses to lessen the lactose)
- ¼ teaspoon nutmeg powder
- ½ teaspoon salt (plus a pinch extra to season the spinach, if desired)
- ½ teaspoon garlic powder (plus a pinch extra, to season the spinach, if desired)
- Pepper, to taste—optional
- 1 teaspoon olive oil
Let’s get quichie:
To prepare the spinach, remove it from the freezer, and either wait for it to thaw, or if you are impatient like me, throw it in a pan coated with a teaspoon of olive oil, and cook it on low heat.
Break up the frozen pieces using a spatula. Sprinkle it with nutmeg, garlic powder and salt, and pepper if you like. Lots of recipes call for the thawed cooked spinach to be squeezed to help remove the extra juices. However, I got lazy one time a while back, and instead of making a mess squeezing, I learned that if you cook the spinach a little longer on low heat, a lot of the excess liquid will evaporate. Easy peasy, just the way I like it.
Once the spinach seems ready, after about 8-10 minutes of low cooking, remove it from the heat, and set it aside.
Preheat the oven to 365 degrees. Next sprinkle the crumbled feta cheese on the bottom of your pie crust. On top of that, sprinkle the chopped onion, and then the cooked spinach. Use a fork, and gently spread the spinach evenly out, mix it up a bit gently, being careful to not puncture the pie shell. Sprinkle the grated cheese on top uniformly.
In a medium bowl mix the eggs, with the milk, salt, and ¼ teaspoon garlic powder. Beat until well combined. Pour the egg and milk mixture slowly into the prepared pie shell. I find that this is where it can get messy. It’s best to place the pie pan on a baking sheet first, to help if there is any overflow.
Use a fork to poke around a bit, and help the egg mixture merge with spinach and cheese.
Place the quiche in the oven to cook for 50-60 minutes. It should puff up, and turn a golden brown. Remove from the oven and let cool for 10 minutes before slicing and serving. Leftovers can be stored covered in the fridge for 3-4 days, but that probably won’t happen.
This quiche is lovely just as is, however you can always add additional veggies to it. Try adding mushrooms, bell peppers, zucchini, broccoli, or herbs like thyme, basil, or oregano. The trick with adding any extra veggies is to saute them in a pan with a little olive oil first, to help remove any extra juices and avoid the quiche becoming watery.
This is a great base recipe that you can use to add on to, and get creative. In a pinch, try making this quiche crustless. Just grease the bottom of your baking dish, or pie pan with some olive oil, and proceed with the same instructions. Show off and bring this to Easter brunch, I’m sure people will be asking you for the recipe. Wishing good health and good luck on all of your cooking adventures.
