Nothing beats a good old fashioned Recipe and Beth’s Foolproof Spinach Quiche is one that you will find yourself making time and time again. There’s a reason that it has been so hugely popular on youtube and today, you will learn how to make it at home.
You’ll start by making the perfect crust, then move onto a beautiful, firm, and tasty spinach quiche filling. It’s easy to make, tastes great and we just know that you are going to love it. So, let’s look at what you are going to need.
Beth’s Foolproof Spinach Quiche 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 helpful tricks. Click Play above to view her now ^
Beth’s Foolproof Spinach Quiche 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 the 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.
