Spinach quiche was a staple at barbecues growing up. It's a delicious way to get your veggies. This recipe is an adaptation of the family recipe that I grew up with. I've made a few changes, but really not many.
It's a pretty easy recipe: you heat up the spinach, cook some onions, mix the ingredients, then bake them in a pie crust. There are a lot of good cheese combinations that you can use—the important thing is that they can't be too creamy. Something like Swiss or cheddar is always a good option. I went with a combination of Gruyere, Swiss emmenthaler, and pecorino romano. Enjoy!
Spinach Quiche
Makes: 8 servings
Prep time: 15 minutes
Cook time: 45 minutes
1 pie crust
Two 10-oz packs of frozen spinach
1 Tbsp butter
1 small onion, finely chopped
½ oz pecorino romano, freshly grated
4 oz Gruyere, freshly grated
4 oz Swiss emmenthaler, freshly grated
½ cup heavy cream
3 eggs
1. Preheat the oven to 375°F.
2. Line a pie pan with a pie crust. Poke holes in the bottom of the crust with a fork.
3. Heat up the spinach in a microwave or in a saucepan. Meanwhile, sauté the onions in the butter.
4. Squeeze the excess liquid from the spinach, then mix the spinach and onions with the cheeses while hot until uniformly mixed. Mix in the heavy cream and eggs.
5. Pour mixture into the pie crust and bake for about 45 minutes, until the surface is beginning to brown. Slice into 8 wedges and serve.