This recipe is one I posted in my early blogging days. Back when I had no clue about food photography. The picture was terrible but the recipe was great and I’m still making it. I decided I should re-post this recipe because I’ve changed up the crust. Recently, a friend asked me for the recipe for this Spinach Quiche and I realized the filling was in one post and the crust recipe was in another post. I also now prebake the dough. If you bake it along with the filling, the tart dough comes out translucent. Prebaking also makes for a crispier tart.
Yield: 8 slices
Spinach Quiche
A delicious and easy Spinach Quiche.
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Ingredients
Filling
- One frozen packet chopped spinach 300 grams
- 1/3 cup cream cheese (low fat is fine)
- 1/3 cup milk
- 3 eggs
- 1/2 onion, chopped
- 2 garlic cloves, minced or pressed
- 1/2 cup shredded cheddar cheese
- 1/4 tsp salt
- freshly ground black pepper to taste
Tart Dough
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup oil (I used canola oil)
- 1/2 cup cold water (I used water from the fridge)
Instructions
- Prepare Tart Dough
- Preheat oven to 350 F.
- Spray an 11″ tart pan with baking spray and set aside (mine has a removable bottom).
- In a large mixing bowl, add the flour and salt. Mix together with a fork.
- In a medium bowl, add the oil and water. Whisk together until thickened.
- Pour wet ingredients into dry. Mix with a fork until combined. If it is too dry, add a touch more water.
- Transfer to a lightly floured surface. Roll into a circle and transfer to prepared pan. Using your hands, push the dough to cover the pan and to come up the sides.
- Prebake the crust for 15 min at 350 F.
- Prepare filling.
- Preheat oven to 425 F
- Defrost spinach. I like to defrost my spinach on the stovetop. Put the frozen spinach in a pot. On medium heat, cook until the spinach is defrosted and the water has dried.
- In an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth.
- Slowly add milk followed by the eggs one at a time. Mix until everything is incorparated, scraping down the sides of the bowl as needed.
- Add the remaining ingredients and mix well.
- Pour into the prepared tart pan and smooth. Bake for 25 minutes, or until golden and filling is set. Let cool 10 minutes prior to serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 344Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 87mgSodium: 499mgCarbohydrates: 28gFiber: 2gSugar: 2gProtein: 9g
Above values are estimates.