Nothing beats a good old fashioned Spinach Quiche and today, you’ll learn all the critical tips and tricks to ensure its success.

You’ll start by making the perfect crust, then move onto a beautiful, firm and tasty spinach quiche filling. There’s a reason that this recipe has been a huge hit for the creator.

Spinach Quiche  Crust Ingredients

• 1 ¼ cups flour
• 1/2 tsp  salt
• ½ cup  cold unsalted butter, cubed
• 1 egg
• 2 tbsp ice water

Spinach Quiche Filling Ingredients

• 1 tbsp butter
• ½ cup yellow onion diced well
• Pinch of salt cracked pepper to taste
• 10 eggs
• 1 cup heavy cream
• 1 tsp  salt Cracked pepper to taste
• 1/8 tsp  cayenne pepper for spice or 1/8 tsp nutmeg for a more mellow flavor
• ½ cup Gruyere cheese, shredded
• 1 6 0z bag baby spinach

Beth’s Foolproof Spinach Quiche Video

via Entertaining With Beth

Quiche is an incredibly popular meal idea. This classic can be served with a crisp salad or your favorite veggies on the side.

Left-over quiche can be popped in the lunch box and eaten cold the next day. Beth gives you lots of assistance and helpful tricks. Click Play above to view now ^

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Beth’s Foolproof Spinach Quiche Recipe Crust

TIP#1: Upgrade from a tart pan to a deep dish Quiche pan. Make sure it’s a removable bottom pan.

TIP#2: If you don’t have a tart pan or a food processor buy a ready-made deep dish pie crust, this will work too. Crimp the edges decoratively to look “homemade”.

TIP#3: Don’t Blind Bake. Roll the dough out right away and fit into the bottom of the pan, letting the sides flop over. Fit the bottom and sides, and then using back of palm fit into corners. Cut excess off the top so that dough is flush.

TIP#4: Place pan in the freezer for at least 20 mins, longer is fine too. The dough should not bend to the touch.

Beth’s Foolproof Spinach Quiche Recipe

Beth’s Foolproof Spinach Quiche Recipe can be baked the day before. You will need to cool completely in the fridge overnight.

To Reheat your quiche, keep covered with foil and reheat in a 300 degree F oven for 20 mins. Remove foil and bake 5 mins.

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