Ina Garten Spinach Quiche is made with frozen pie crust, frozen spinach, shallots, eggs, heavy cream, nutmeg, salt, cayenne pepper, and Gruyère cheese, This easy Spinach Quiche recipe creates a delicious breakfast or dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
🧡 Why You’ll Love This Spinach Quiche Recipe:
- Tasty Ingredients: The cheese, shallots, and spinach mix together to make every bite delicious.
- Easy to Make: This recipe is simple! The steps are easy, so anyone can make it.
- Good Anytime: You can eat this quiche for breakfast, lunch, or dinner. It goes well with many other foods.
- Prepare Ahead: Make this quiche when you have time, and eat it later. It still tastes great after reheating.
- You Can Change It Up: If you like, you can use different cheeses or veggies. Make it how you love it!
🥬 Ina Garten Spinach Quiche Ingredients:
- 1 (9-inch) deep dish frozen pie crust (preferably butter-based for better flavor and texture)
- 1 (10-ounce) package of frozen chopped spinach, defrosted and thoroughly squeezed dry
- 1 tablespoon butter
- ½ cup thinly sliced shallots
- 4 large eggs
- 1¼ cups heavy cream
- 1/8 teaspoon ground nutmeg
- ¾ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 cup (4 oz) finely shredded Gruyère cheese, packed
🥮 How To Make Ina Garten Spinach Quiche
- Preheat the Oven: Set your oven to 400°F and place the oven rack in the middle position.
- Prepare the Crust: Thaw the pie crust until it’s soft enough to prick with a fork, about 10 minutes easily. Prick the bottom and sides all over (about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. If it puffs up while baking, gently prick it to deflate. For any cracks, see the crust repair tip below.
- Cook the Shallots: Melt the butter in a small skillet over medium-low heat. Cook the shallots until they are soft and translucent, about 8 minutes, taking care not to let them brown. Set aside to cool.
- Prepare the Egg Mixture: In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt, and cayenne pepper.
- Assemble the Quiche: Place the cooked pie crust on a baking sheet (to ease handling). Spread the cooled shallots evenly over the bottom of the crust. Sprinkle the shredded Gruyère on top and evenly distribute the spinach over the cheese. Pour the egg mixture over everything.
- Bake the Quiche: Reduce oven temperature to 325°F. Bake for 50 to 55 minutes, until the custard sets and the top is lightly golden. Serve hot or warm.
💭 Recipe Tips:
- Ensure Proper Crust Thawing: Allow the frozen pie crust to thaw for about 10 minutes until it’s soft enough to be easily pricked with a fork. This prevents the crust from cracking during baking.
- Evenly Prick the Crust: Prick the bottom and sides of the crust about an inch apart. This prevents it from puffing up too much while baking and helps it cook evenly.
- Prevent Shallot Browning: Cook the shallots over medium-low heat until soft and translucent. Avoid browning to maintain its mild flavor.
- Dry the Spinach Thoroughly: Make sure the spinach is completely dry after defrosting. Squeeze out as much water as possible to prevent the quiche from becoming watery.
- Crust Repair Tip: If the crust cracks, mix 1½ tablespoons of flour with 1 tablespoon of softened butter to make a smooth paste. Use your fingers to fill any cracks in the crust, then bake for another minute to set.
🥗 What To Serve With Spinach Quiche?
Spinach Quiche goes great with green salad, roasted asparagus, toast, or roasted tomatoes. You can also enjoy it with fruit salad, a light soup, hash browns, or cooked mushrooms for a tasty and full meal.
🎚 How To Store Spinach Quiche?
- Refrigerate: Keep the quiche in the refrigerator, covered, for up to 3 days.
- Freeze: To freeze the quiche, wrap it tightly and store it for up to 3 months. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Spinach Quiche?
- In The Oven: Reheat the quiche by covering it with foil and placing it in a preheated 300°F oven for about 20-30 minutes.
- In The Microwave: Cut a slice and heat it on medium power for 1-2 minutes, checking and turning it halfway through.
- In The Air Fryer: Place slices in the air fryer at 300°F for about 4-5 minutes, until warmed through. You may not need to flip them, but check halfway to ensure even heating.
FAQ’S
Can I Use Fresh Spinach Instead Of Frozen In This Quiche?
Yes, you can use fresh spinach. Just make sure to sauté it first until it’s wilted and squeeze out any excess moisture before adding it to the quiche to avoid a watery result.
Do You Cook Fresh Spinach Before Putting It In The Quiche?
Yes, it’s important to cook fresh spinach before adding it to the quiche. This reduces the volume and removes moisture that could make the quiche soggy.
How Can I Make This Spinach Quiche Without A Crust?
To make a crustless quiche, lightly grease a pie dish, and layer the ingredients directly in the dish. You may need to reduce the baking time slightly, so keep an eye on the quiche until the center is set.
What Can I Do If My Quiche Is Too Watery?
Ensure that all spinach, whether fresh or frozen, is thoroughly drained and dried. Too much moisture in the spinach is a common cause of a watery quiche. Also, let the quiche set for a few minutes after baking before slicing.
How Can I Tell When The Quiche Is Done Baking?
The quiche is done when the edges are set but the center still slightly wobbles when you gently shake the pan. It will continue to cook from residual heat once removed from the oven.
Ina Garten Spinach Quiche Nutrition Facts
- Calories: 504
- Fat: 39 g
- Saturated Fat: 21 g
- Carbohydrates: 25 g
- Sugar: 3 g
- Fiber: 2 g
- Protein: 14 g
- Sodium: 472 mg
- Cholesterol: 218 mg
Try More Ina Garten Recipes:
- Ina Garten Quiche Lorraine
- Barefoot Contessa Crab Quiche
- Ina Garten Ham And Cheese Quiche
- Barefoot Contessa Asparagus Quiche
Ina Garten Spinach Quiche
Description
Ina Garten Spinach Quiche is made with frozen pie crust, frozen spinach, shallots, eggs, heavy cream, nutmeg, salt, cayenne pepper, and Gruyère cheese, This easy Spinach Quiche recipe creates a delicious breakfast or dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Set your oven to 400°F and place the oven rack in the middle position.
- Prepare the Crust: Thaw the pie crust until it’s soft enough to prick with a fork, about 10 minutes easily. Prick the bottom and sides all over (about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. If it puffs up while baking, gently prick it to deflate. For any cracks, see the crust repair tip below.
- Cook the Shallots: Melt the butter in a small skillet over medium-low heat. Cook the shallots until they are soft and translucent, about 8 minutes, taking care not to let them brown. Set aside to cool.
- Prepare the Egg Mixture: In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt, and cayenne pepper.
- Assemble the Quiche: Place the cooked pie crust on a baking sheet (to ease handling). Spread the cooled shallots evenly over the bottom of the crust. Sprinkle the shredded Gruyère on top and evenly distribute the spinach over the cheese. Pour the egg mixture over everything.
- Bake the Quiche: Reduce oven temperature to 325°F. Bake for 50 to 55 minutes, until the custard sets and the top is lightly golden. Serve hot or warm.
Notes
- Ensure Proper Crust Thawing: Allow the frozen pie crust to thaw for about 10 minutes until it’s soft enough to be easily pricked with a fork. This prevents the crust from cracking during baking.
- Evenly Prick the Crust: Prick the bottom and sides of the crust about an inch apart. This prevents it from puffing up too much while baking and helps it cook evenly.
- Prevent Shallot Browning: Cook the shallots over medium-low heat until soft and translucent. Avoid browning to maintain its mild flavor.
- Dry the Spinach Thoroughly: Make sure the spinach is completely dry after defrosting. Squeeze out as much water as possible to prevent the quiche from becoming watery.
- Crust Repair Tip: If the crust cracks, mix 1½ tablespoons of flour with 1 tablespoon of softened butter to make a smooth paste. Use your fingers to fill any cracks in the crust, then bake for another minute to set.