Delightful Homemade Quiche: Step-by-Step Recipe Guide

Ingredients

1 ready-made pie crust
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
10 ounces fresh spinach, washed and chopped
4 large eggs
1 cup heavy cream
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps and instructions

Preheat your oven to 375°F (190°C).
Unroll the pie crust and place it in a 9-inch pie pan. Crimp the edges if desired.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Add the chopped spinach to the skillet and cook until wilted. Remove from heat and set aside.
In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the shredded cheddar cheese.
Spoon the spinach mixture into the pie crust, spreading it out evenly. Pour the egg mixture on top.
Bake the quiche in the preheated oven for 35-40 minutes, or until the top is golden and the center is set.
Allow the quiche to cool for a few minutes before slicing and serving.

Tools for making

Pie pan - a 9-inch pie pan to bake the quiche in.
Skillet - a large skillet to sauté the onions, garlic, and spinach.
Whisk - a whisk to combine the eggs, heavy cream, salt, and pepper.
Large bowl - a large bowl to mix the egg mixture and cheese.
Spoon - a spoon to transfer the spinach mixture into the pie crust and to spread it out.

Recipe variations

Use a homemade pie crust instead of a ready-made one.
Replace the all-purpose flour in the crust with whole wheat flour for a healthier option.
Add cooked bacon, ham, or sausage for a meaty variation.
Try different types of cheese, such as Swiss, feta, or goat cheese.
Include additional vegetables like mushrooms, bell peppers, or cherry tomatoes.
Make it gluten-free by using a gluten-free pie crust and ensuring all ingredients are gluten-free.
For a lighter option, substitute half-and-half or milk for the heavy cream.
Add herbs like thyme, basil, or dill for extra flavor.
Make it crustless by greasing the pie pan and skipping the crust altogether.
Create a vegetarian version by omitting the meat and adding more veggies.

Recipe overview

Welcome to our delicious and easy-to-make Spinach and Cheddar Quiche recipe! This hearty dish is packed full of savory spinach, sharp cheddar cheese, and a creamy egg mixture, all nestled within a crispy pie crust. This recipe guides you through the process of making your very own quiche, from sautéing fresh spinach to whisking eggs and cream. The result is a beautifully baked quiche with a golden crust and a rich, flavorful filling. With this recipe, you can serve up a slice of comfort any time of the day, be it for breakfast, lunch, or dinner. Even better, it's easy to adapt with your favorite ingredients, making it a versatile addition to your cooking repertoire. Get ready to impress your friends and family with your culinary skills!

Common questions

Can I use a homemade pie crust instead of a ready-made one? Absolutely! Feel free to use a homemade pie crust if you prefer. Just make sure it fits a 9-inch pie pan.
Can I substitute the spinach with another vegetable? Yes, you can substitute spinach with other vegetables such as broccoli, mushrooms, or bell peppers. Just make sure to cook them before adding to the quiche.
Can I use a different type of cheese? Yes, you can use different types of cheese like Swiss, Gruyere, or feta. Experiment with your favorite cheese to personalize the flavor.
Can I make this recipe ahead of time? Absolutely! You can prepare the quiche ahead of time and refrigerate it overnight. Just bake it when you're ready to serve. It may require a few extra minutes in the oven if chilled.
Can I freeze the quiche? Yes, you can freeze the quiche after baking. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to three months. Thaw it in the refrigerator before reheating.

Serving dishes and utensils

Mixing bowl - A large bowl to whisk together the eggs, heavy cream, and seasonings.
Whisk - To beat the eggs and incorporate air into the mixture for a fluffy quiche.
Skillet - Used to sauté the onions, garlic, and spinach.
Pie pan - A 9-inch pie pan to hold the quiche and bake it in the oven.
Spoon or spatula - To spread the spinach mixture evenly in the pie crust.
Oven - To bake the quiche until it's golden and set in the center.
Cooling rack - A rack to allow the quiche to cool before serving.
Knife - To slice the quiche into portions for serving.

Origin stories

Quiche is a beloved dish that hails from northeastern France in the region of Lorraine. However, its origins are surprisingly not French, but German. The word 'quiche' comes from the German word 'Kuchen', meaning cake. This savory dish began its journey as an egg, cream and bread mixture baked in a brioche pastry shell. When the French adopted the dish, they added their own flare, swapping the brioche for a pie crust and incorporating lardons. Today, quiche is enjoyed worldwide, with a variety of fillings that range from vegetables, cheese, to various types of meat, truly showcasing the versatility and enduring appeal of this savory tart. A testament to the adage, food knows no borders, indeed.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.