Spinach Feta Cheese Quiche Recipe (2024)

FAQs

Does fresh spinach need to be cooked before adding to quiche? ›

Cook the Spinach: You'll want to cook the spinach until it's completely thawed, then drain it well. You want to remove as much excess moisture as possible! This helps avoid the dreaded “soggy quiche”.

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini.

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg and fresh herbs such as chives, oregano, parsley or tarragon.

Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference.

Air bubbles can also lead to cracks, and cracks inevitably lead to leaks. Therefore, for a level, leak-proof crust, a perforated crust is key. If, however, the recipe you're working with has a particularly liquidy filling, poking the bottom isn't a necessary step.

Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan. Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

What if I forgot to Prebake pie crust for quiche? ›

In the normal cooking time of a quiche (20 to 30 minutes), the crust doesn't really get soggy from the filling, even if it is quite liquid, as is expected for quiche Lorraine. So, you can without problem cook your quiche without first blind-baking the crust.

Whether you serve it as an appetizer or a main dish, quiche can either be cooked ahead of time and served warm, cold, or at room temperature.

Meant to be served at room temperature—or even slightly chilled—you not only can make quiche ahead, you have to!

Yes — but don't overdo it! Fresh spinach releases a lot of water as it cooks, which can result in a soggy lasagna. That's why you'll want to sauté the spinach until it just wilts, which prevents it from releasing too much liquid too quickly.

The researchers concluded that the best way to get the most lutein from spinach is to not cook it. While eating raw spinach is good, it's better to chop it in a blender — for instance, by making a smoothie — or in a juicer, as this releases more lutein from the leaves, according to the researchers.

A good rule of thumb is fresh spinach cooked down equals about a cup and a half, which is roughly the equivalent of a 10 oz frozen package.

Incorporating spinach into raw and cooked dishes can maximize its health benefits. Mix up how you consume spinach—some raw, some cooked—but avoid overcooking your leafy green vegetables.