- 6
- 60 mins
- 105 mins
Ingredients
- FOR THE FILLING:
- 1 1/2 cups flour
- 1/4 teaspoon fine salt
- 1 teaspoon sugar
- 1 stick cold butter, cut into small pieces
- 4-5 tablespoons ice water
- 1 10-ounce box frozen chopped spinach
- 1/2 cup onion chopped
- 1 tablespoon unsalted butter
- 1 1/4 cups extra sharp white cheddar cheese, shredded
- 4 eggs
- 2 cups light cream
- 1 teaspoon salt
- 1/8 teaspoon ground nutmeg
- pinch cayenne pepper
Preparation
Step 1
This spinach and cheddar quiche is the perfect blend of eggs, light cream, spinach, sautéed onion and sharp cheddar cheese, and it’s so popular with our guests, it has become one of my ‘signature’ breakfast dishes over the years. Our guests have come to expect this quiche (and are disappointed if we don’t serve it) and our oldest daughter, Courtney, craves it when she hasn’t had this spinach and cheddar quiche in a while!
and let it cool unfilled overnight. You can also defrost and drain the spinach, and sauté the onions in advance. Then mix the custard together in the morning, assemble, and bake. Your guests will love having this spinach and cheddar quiche served warm out of the oven for breakfast!
In the bowl of a food processor, mix flour, sugar and salt to combine. Add cold butter and pulse until butter is pea sized.
Add 3 tablespoons of ice water and pulse to combine. Add 1 to 2 additional tablespoons of ice water one tablespoon at a time (pulsing after each addition) as needed just until the dough comes together. Do not over mix.
When you are ready to bake, preheat the oven to 450 degrees.
Place the onion in a small pan and sauté with the butter until the onions are soft and translucent. Cool slightly.
In a bowl, beat the eggs. Add cream, salt, nutmeg and cayenne pepper and whisk to fully combine the custard mixture. Pour or ladle the custard over the spinach and cheese.
Bake at 425 degrees for 15 minutes. Lower the oven heat to 350 degrees and bake for 20-25 minutes more, or until a knife inserted into the center of the quiche comes out clean.
Hi Betty – Yes – definitely! Just follow the crust package directions to partially bake it before adding the quiche filling.