Everybody should have a few good in their back pocket, and this one is a keeper! Spinach quiche is always a hit at with a fresh , , and , but it's also great for dinner—especially if you bake it in a beautiful ! The beauty of quiche is that it looks fancy, but it's so darn easy.
This recipe starts with a store-bought pie crust (you can make your own using Ree Drummond's ) and the rest is as easy as sautéing some aromatics and then whisking everything together in a big bowl.
Check out the quick tips below and you'll learn to make a perfect spinach quiche every time.
Is milk or heavy cream better for quiche?
This recipe actually uses a mixtures of the two, also known as half-and-half, for the perfect custardy quiche texture! There's some sour cream in the recipe, too, to help thicken things up and add tang. Milk by itself won't yield the same creamy, velvety result that you'll get from mixing in some heavy cream or using half-and-half.
If you don't have half-and-half on hand, try using one of these .
Can you fresh spinach for spinach quiche?
You can use fresh spinach in this recipe and cook it down, but it's best to use thawed frozen spinach and squeeze the heck out of it to get rid of all the extra moisture. If you choose to use fresh spinach, you'll need to start with about 1 1/2 pounds. Wilt it in a skillet, then squeeze out any extra moisture before adding it to the other ingredients.
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