Easy Quiche With Frozen Spinach Bell Peppers Frozen Pie Crust

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Fabricated with heavy cream and Gruyère, this rich spinach quiche is archetype French.

Photo by Alexandra Grablewski (Relate Books, 2018)

Of all the spinach quiches I've tried over the years, this classic French version is my favorite. The recipe comes from my childhood friend Trish, who is not simply ane of the funniest people I know, just also a stunning hostess. When Trish entertains, she goes all out – cute tabular array settings, seasonal cocktails, fabulous nutrient, and (all-time of all) hilarious party games. She once created an entire game of Jeopardy! for our onetime loftier school gang, complete with categories similar Prom Dates, '80s Pop Stars, and Senior Superlatives.

This spinach quiche is Trish'due south "go-to" brunch dish. The combination of heavy cream and Gruyère makes it rich and flavorful. At that place's likewise a skillful fleck of spinach, which balances out all that richness and makes it just a little fleck healthier.

Ingredients For Spinach Quiche

To simplify things, I recommend using a store-bought crust. When buying frozen pie crust, be certain to check it carefully at the shop for cracks. (If you unpack it and observe that it'due south croaky, no worries — in that location's a fix below.) Besides, make sure to buy a deep-dish crust; a regular pie shell is not deep enough to agree all the fillings.

Frozen chopped spinach also makes the recipe like shooting fish in a barrel. It'southward important to wring out all the moisture from the spinach earlier using. I usually gather it into a ball in my easily and squeeze it until dry. It takes a few minutes of squeezing to go all the water out. Be patient; you need the spinach completely dry, otherwise your quiche volition be watery.

Gruyère is my first choice for this quiche — I love its nutty flavour — but if you can't detect it, Cheddar may be substituted.

How To Brand Spinach Quiche

Prick the bottom and sides of the chaff all over with a fork.

Broil on centre rack until fully cooked and lightly golden, ten to 15 minutes. If your chaff cracks in the oven (or if it was cracked when you opened the package), make a smooth paste past mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then identify the chaff back in the oven for a minute or so to fix. It should be good as new.

Set the crust aside and plough the oven downwardly to 325°F. Sauté the shallots in a bit of butter over medium-depression heat until soft and translucent, about 8 minutes. Practice not brown. Gear up aside to cool.

In a medium bowl, combine the eggs, heavy cream, nutmeg, salt and cayenne pepper.

Whisk to combine.

Place cooked pie beat out on a baking sheet (this makes information technology easy to move in and out of oven) and spread the shallots over the bottom of the cooked crust.

Sprinkle the shredded cheese over top.

Scatter spinach evenly over cheese (breaking up clumps as best y'all tin can).

Then pour the egg mixture carefully over top.

Bake at325°F degrees for 50 to 55 minutes until custard is set and elevation is lightly golden. Serve hot or warm.

How To Freeze Spinach Quiche

This spinach quiche freezes beautifully for up to three months. Afterwards cooling the quiche, wrap information technology in a layer of plastic wrap and then a layer of aluminum foil. Remove the quiche from the freezer about 24 hours prior to eating. Remove the plastic wrap and reheat information technology, covered with foil, in a 300°F oven until hot in the middle.

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Spinach Quiche

Made with heavy cream and Gruyère, this rich spinach quiche is classic French.

Ingredients

• 1 9-inch deep dish frozen pie crust
• 1 tablespoon butter
• ½ cup thinly sliced shallots
• 4 large eggs
• 1¼ cups heavy foam
• Compression footing nutmeg
• ¾ teaspoon salt
• ⅛ teaspoon cayenne pepper
• ane cup (4 oz) finely shredded Gruyère, packed
• 1 x-ounce packet frozen chopped spinach, defrosted and wrung gratuitous of water

Instructions

1. Preheat the oven to 400°F and set up a rack in the middle position. Remove the pie crust from freezer and thaw until only soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. (Keep an middle on it...if it puffs up while cooking, gently prick information technology with a fork and so information technology volition debunk.) Don't worry if the crust cracks while baking; meet my note below on how to fix it before proceeding. Set bated and turn oven down to 325°F.
2. Heat the butter in a minor skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do non brown. Set bated to absurd.
3. In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
4. Place the cooked pie crust on a baking canvass (this makes it easy to move in and out of oven). Spread the shallots over the bottom of the cooked crust, and then sprinkle the shredded Gruyere over superlative. Scatter the spinach evenly over cheese, breaking up the clumps equally all-time y'all tin. Cascade the egg and cream mixture over top.
5. Broil at 325°F degrees for 50 to 55 minutes until the custard is set and top is lightly golden. Serve hot or warm.
6. Note: I usually defrost the frozen spinach quickly by placing information technology in a fine mesh strainer and running hot h2o over it. I then gather the spinach into a brawl and squeeze it dry out. Information technology takes a few minutes of squeezing and re-squeezing to get all the water out. Exist patient...you demand the spinach completely dry out, otherwise your quiche will be watery.
7. Note: Don't panic if your crust cracks -- yous can hands set up it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill up any cracks, then place the crust back in the oven for a infinitesimal or so to set. Information technology should exist good as new.
8. Brand ahead: This quiche can be fabricated up to a 24-hour interval ahead of fourth dimension and refrigerated. To reheat: Cover the quiche with aluminum foil and broil in a preheated 300°F oven for 35 to 45 minutes, or until hot in the heart.
9. Freezer-Friendly Instructions: The cooked quiche can be frozen for upwardly to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the eye.

Nutrition Information

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• Per serving (half-dozen servings)
• Calories: 504
• Fat: 39 thou
• Saturated fat: 21 g
• Carbohydrates: 25 g
• Saccharide: 3 k
• Cobweb: 2 chiliad
• Protein: fourteen yard
• Sodium: 472 mg
• Cholesterol: 218 mg

This website is written and produced for informational purposes simply. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered equally a courtesy and should non be construed as a guarantee. The information is calculated through an online nutritional estimator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should exist considered estimates simply. Varying factors such every bit product types or brands purchased, natural fluctuations in fresh produce, and the manner ingredients are processed change the effective nutritional data in whatsoever given recipe. Furthermore, unlike online calculators provide unlike results depending on their own nutrition fact sources and algorithms. To obtain the most authentic nutritional information in a given recipe, you should calculate the nutritional data with the actual ingredients used in your recipe, using your preferred diet figurer.

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