We love a good quiche, especially one as fresh as this cheesy spinach quiche recipe. If you normally pick up yours from the grocery store, you’ve got to give this scratch-made version a try. You might be surprised at just how easy it is to make a homemade pie crust, just flour, salt, sugar, butter, and ice water – that’s it, just five ingredients! Once this comes together, the rest is just scrambled eggs and cheese (and, of course, a few extra ingredients for deliciousness). There’s something so light and flaky, creamy and flavorful about a homemade quiche. It’s super easy to do, and this is how we do it.
Once we’ve made the dough and chilled it for a half hour, we roll it out and bake it for under 10 minutes in a process called “parbaking” – where a bread or dough is partially baked first, then finished later. For this quiche, in particular, the parbaking process is important for keeping the crust from becoming too soggy once the liquid ingredients are poured into the crust. We’ve also parboiled our spinach, it’s a great way to retain that bright green color. And cheese is a must! So we’ve gone with a three-cheese blend here of mozzarella, Monterey Jack, and sharp cheddar. We love the creamy, salty, cheesy bite this blend adds to the quiche.
The quiche bakes in the oven and comes out a beautiful golden color, with a nut-colored crust and a gooey cheesy topping flecked with green from the spinach. We let this cool and set up a bit because a mushy quiche is the worst! The finished product is a flavorful delight and one that is perfect for a weekend brunch. It’s a recipe that is surprisingly easy to do, just a little time and patience are required, and there’re no extraordinary ingredients so it’s truly accessible to cooks of any level. Fresh and scratch-made are often some of the best tasting foods, so give this recipe a try and enjoy the fruits of your labor!
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