Delightful Spinach Quiche

This scrumptious spinach quiche is based on a recipe from *Bon Appetit* (October 1991) and is perfect for brunch or as a light dinner. I typically begin with half of my flaky, buttery pie crust recipe—without the added sugar—which I roll out and place into a 9-inch pie dish or a tart pan with a removable bottom. While some choose to par-bake the crust, I usually skip that step. The original recipe suggests using a sheet of puff pastry as the base, but I prefer the classic pie crust for its texture and flavor.

As of May 30, 2013, I experimented with fresh spinach and it turned out wonderfully! I used 1.5 pounds of mature spinach, removing the thicker stems, washing it, and wilting it in a pan. After this process, I obtained about 10 ounces of usable spinach. For those using fresh spinach, I recommend following this amount—especially when paired with sautéed leeks, which really elevate the dish!

Ingredients

• 1 (3-ounce) package cream cheese, softened
• 1/3 cup half-and-half (or milk)
• 3 eggs
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 1/2 cup grated cheddar cheese (or Gruyere)
• 1/4 cup grated Parmesan cheese
• 4 to 6 green onions, finely sliced (or substitute with 1/2 cup diced red/white onion or shallots)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Cooking Instructions

1. Preheat your oven to 425°F (220°C).

2. In a medium mixing bowl, beat the cream cheese until it’s creamy and smooth.

3. Gradually incorporate the half-and-half and eggs, mixing until fully blended.

4. Add the remaining ingredients to the mixture, stirring until combined.

5. Pour the filling into your prepared pie crust.

6. Bake in the preheated oven for approximately 25 minutes or until the crust is golden brown and the filling is set.

7. Allow the quiche to cool for 10 minutes before serving to enhance its flavors.

Enjoy this delectable spinach quiche, perfect for any occasion—it’s sure to impress your guests and satisfy your taste buds!