Please share your crust recipe, since I live in Costa Rica and we can’t find the frozen pie crust. . Thank you! Hi Ann, the recipe calls for wringing the frozen spinach to remove the extra water, but you can certainly use fresh spinach if you prefer; you would just need to cook the spinach first and squeeze out any excess water. Other than that it is perfect! I *love* this recipe! So simple to prepare with a very elegant presentation. This is one of the best quiches I’ve ever made. All in all though, it looked and tasted amazing. I have a question about using fresh spinach in place of frozen. Only make those once a year, but could not waste the 2nd pie crust! Prick bottom and sides all over with a fork. The leftovers a couple hours later were even better! Any suggestions? They said it was eggcellent (pardon the pun). I am wondering if you can prep this the night before and pop it in the oven in the morning? But I’ve already mixed the cream and eggs. This is what we call- a make again recipe. It’s important to wring out all the moisture from the spinach before using. Definitely will be making it more frequently. She once created an entire game of Jeopardy! My husband is a non-quiche lover…every time I suggest a quiche for dinner he balks. This is a fabulous site. I thinly slice potatoes, toss with olive oil and a little salt, arrange in two layers on the bottom and one layer along the side of the pie plate, and bake for 18min at 400 degrees. My husband is on a blood thinner and cannot have spinach or broccoli? Ruth. Shallots are now a staple in my kitchen. I’m now making the crustless broccoli quiche in preparation for my in-laws since both quiches can be frozen and served later! AMAZING!!! Hope that helps and that you enjoy whatever you make! Hope you enjoy! Loved this dish! Many times they come out of the oven looking nice, then partially collapse after cooling. Hi Rebecca, It’s fine to make it ahead and reheat but I wouldn’t substitute the heavy cream — that’s what makes it so good , Hi, I was wondering if you could exclude the shallots and add another cheese instead of Gruyere. I … Oh and also about an 1/8th of a teaspoon of dried mustard since that is the ingredient that is in another egg dish that we love. Thank you for your recipe! The only thing is that you have to put the rack at the bottom of the oven so the bottom of the quiche can cook. Note I substituted shredded swiss for the gruyere, aleppo pepper for the cayenne & mixed some red onion w/ the shallot cuz that’s what I had. I made it last night as a breakfast for dinner meal not being sure if my husband would eat it since he doesn’t like cooked spinach, but after 2 large pieces and a “this is pretty good” comment, I knew I had a new recipe to add to the rotation. This quiche was a hit with my entire family. Jenn, I LOVE this recipe. I did not change a thing! In a bowl, combine the eggs, cream, salt, and pepper, then pour into the quiche. It’s perfect just the way it is written. Thank you for your inspiration! I just knew I had ruined my beautiful quiche. the shallots made this a really flavorful quiche. Thanks! Arrange the spinach and mushrooms on top of the cheese. That has not been the case for me. Dieses Mal serviert der Starkoch eine herzhafte Spinat-Feta-Quiche, Eiscreme sowie einen Tomaten- und einen Gurkensalat. I am confused. to prepare quiche nigh before serving breakfast? Last year, I made this quiche for breakfast on that day. She made this quiche yesterday for Christmas (Christmas morning quiche is our tradition!). Just letting you know how I went. (The instructions might assume that you are not going to blind bake the crust.). I made this quiche so many times and still have a frozen one in my freezer. What frozen pie crust is the best….I don’t want to be disappointed. I found this recipe looking for something to serve for my book club when we were discussing a novel set in France. This was a big hit at Christmas brunch. Before you begin baking it or after the whole thing is finished? Your’s has way way too much spinach and too much cheese – its nothing more than spinach and cheese pie. I often make tuna quiche and recipe calls for a small amount of sauteed onions, salt, pepper, and tuna, sprinkled liberally with Gruyere cheese. Hi Judy, Glad you like it! I have used the regular Wholly Wholesome pie crusts to bake Jen’s parmesan and leek quiche, and there were no problems. It is 4 ounces before grating? This was delicious! Hope that helps! Nice breakfast with some fruit. This time, I doubled the cayenne pepper, added a little less than 1/4 teaspoon of nutmeg, and decreased the salt by half. You can try to patch the crack by making a paste with a bit of flour and water (it should be the consistency of spackle). Thank you, Jenn! Can I prepare and fill the quiche pastry the day before, leave it in the fridge and then bake it the next day so that it is served hot and less work to do the morning of my brunch??? It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. I made two at once, gave the second to my mother in law, and she said exactly the same. We thoroughly enjoyed it! Great recipe for any meal. I love quiche so have made this several times and shared it with co-workers (my husband won’t eat spinach unless I disguise it). This is also a great springboard recipe using what you have for different variations. While I love vegetables, I never ate quiche before. If yes, which ones? If it’s the type of pie crust that you need to be rolled out, then, yes, it should go in a pie plate. Girl…OMG!!!! It was fantastic, and quite possibly the best quiche I’ve ever made! Using a metal pie pan, I have made this quiche without a crust substituting Gouda for the gruyere. Made the pie crust from scratch and pre baked it. + Store was fresh out of shallots, so I used dried minced onions instead. This made an awesome dinner for the family and lunch leftovers for me! Thanks!! Jen, for make ahead instructions, when you say to take cooked quiche out of the freezer 24 hours before you reheat it, is the frozen quiche at room temperature for 24 hours or in the refrigerator? The recipe was super easy to prepare. My guy loved it! Delicious!! This is the ONLY quiche recipe that I use. Everyone will ask you for the recipe! This was amazing and easy, probably the best quiche I’ve ever had. Oh my goodness! I’m planning to make this for the first time and need to do it a day ahead of time (it’s a surprise for a friend). I realized right away that this is a versatile recipe. See the bottom of the recipe for Make Ahead instructions. Absolutely delicious. Deselect All. I don’t think you’d be able to fit double the recipe into an 11-inch pie plate. My husband loves it and my neighbor too. Usually my pie crusts brown a little too much but this was a nice golden color– this will be my favorite Quiche! It won’t be quite as rich but will still be good – enjoy! ? this looks great just like what I got from a restraunt. Taste was delicious, however it turned out a bit moist/soggy, even after we cooked it 12 minutes extra. In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper. Hi Sheri, It will work just fine without the crust — just butter the dish as your husband does. The instructions on the box say to “Do not prick. + Cooked in a deep cast iron skillet. I have issues with this upon my making it. Or are you meant to use the baking sheet for transferring only? Could I make this crustless? Is it a melting cheese? I cooked the mushrooms in a little butter and cooked them on low for about 15 minutes to make sure I got all the water out. Beat the eggs in a small bowl. I do have fresh red peppers and mushrooms. So freaking delish! Thank you, Sue. I’ve made this quiche at least 5 times by now, and each time I find it dreamy. I love spinach quiche! Hi M, that should work. Cook over medium heat, stirring occasionally until soft. Chose to make my own crust, which took it up a notch, but using a frozen crust would still make a great dish. If you try it this way, I’d love to hear what you think! It still isn’t particularly neat, but it takes so much less time and no dirty dishtowel to clean if you use one. If it’s coarsely shredded, the cheese won’t melt as well. This recipe looks yummy. Hi Stella, Any imported Gruyere from Switzerland will work. Actually, I would squeeze all the water out; if not it will be too watery. My tweaks: + I used pink salt & put 1 tsp in the custard. Using the shallot was a revelation to me. Hope you enjoy the quiche! Thx so much. The same way as your crustless broccoli quiche? Thanks. I love spinach with my eggs. We are looking forward to having leftovers for breakfast tomorrow. Making it today. These bands are similar to thick rubber bands and are typically used for tying chicken or turkey legs together before roasting. Question: Can I use fresh baby spinach instead of the package of frozen chopped spinach? Enjoy . My family of three loves it! This time the quiche turned out completely flat.. not more than 1/2 – 1 inch in depth. When freezing the quiche for future do you cook it first then freeze? The custard filling has a rich, smooth texture. Fabulous recipe. This was my very first quiche and it came out perfectly. And yes, I think you could freeze individual slices. Uh because you used fresh spinach instead of frozen and expected the same results? Hi Sally, I’m assuming you’re intending to make your own crust for this? most of the rest , is filler .pretty much.. if you’ll pardon.. the pun… ingredients are the most important part of your instruction. Thank you so much. I have made your spinach strata and loved it but I’m not sure I want to serve hot food. The following comments might be helpful to readers who are interested in preparing a larger version of this recipe. I made a few adjustments: I didn’t have shallots and so I sautéed leeks. Can you suggest one? Enjoy! I’m so glad I can enjoy this delicious recipe while on a low carb diet. Yes, that’s perfectly fine. Very easy recipe with great results, Absolutely delicious! I believe the shallots and gruyere cheese are what make it so delicious. You say that like it’s a bad thing! Can you use puff pastry for the crust, and would you prebake it? I just served the quiche and it was delicious! One of the best quiches ever… might add some bacon or ham next time….how about sharing those fun games with us, too! A frozen deep dish pie crust held all the ingredients perfectly. Just needed a few extra minutes in the oven to set. Then I quickly steam it until it shrinks, and after it cools I squeeze all the water out, just as you said. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. Comments included: “BEST quiche I ate in my life” “I could eat this quiche every single day” “I have to eat a second piece” “This may be in the top 10 things I ever ate in your home” The only thing I would give as a tip to others, this was the first time I didn’t bake my own pie dough. I like to make a quiche every once in awhile to bring to work and heat a slice in the toaster oven for breakfast ( I underbake just slightly initially). It is flavorful and smooth. Bake for 20-25 mins until set and golden brown. Hope that helps! We love the spinach and cheese strata. Serve warm. Hope that clarifies! I think cooking it at the lower temperature really let the eggs stay fluffy. Would love to know what other variations you’ve tried and liked. Wish I had made two as nothing left but crumbs. I’ve made this several times already. It was amazing! I am looking for a Vidalia Onion Pie Recipe and nothing I find online seems to be what I’m looking for. OMG this was great. This was delicious! I am in awe at the wonderful ratings this quiche got and cannot wait to make it. Still a hit. I made it following the instruction and did not have any problems. My local grocery store frequently has smoked Gruyere and it’s a nice little twist. We’ve been making it for years. I’ve never made a quiche this way, so I’m not certain about timing, but I would start checking at about 40 – 45 minutes.
2020 spinach quiche recipe jamie oliver