Best 2 Spinach And Cheddar Quiche Recipes

Indulge in a culinary delight with our delectable Spinach and Cheddar Quiche recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. Embark on a culinary journey as we present three variations of this classic dish, each offering a unique twist to satisfy every palate. From the classic combination of spinach, cheddar, and eggs to the smoky allure of sun-dried tomatoes and the vibrant freshness of roasted red peppers, these recipes promise an explosion of flavors in every bite. Whether you're a seasoned chef or a novice cook, our detailed instructions and helpful tips will guide you through the process, ensuring a perfect quiche every time. So, gather your ingredients, preheat your oven, and let's embark on a delightful culinary adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND CHEDDAR QUICHE

Spinach and Cheddar Quiche image

Looking forward to having some pie for dinner tonight? Then check out this cheesy spinach quiche that can be baked easily at home!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 12

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon salt
1/4 cup butter or margarine
3 to 4 tablespoons cold water
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
1 tablespoon all-purpose flour
4 eggs, slightly beaten
1 1/2 cups milk
1/2 teaspoon salt
1 cup firmly packed fresh spinach leaves, coarsely chopped
1 small red bell pepper, chopped (1/2 cup)

Steps:

Heat oven to 375°F. In medium bowl, mix 1/2 cup all-purpose flour, the whole wheat flour and 1/4 teaspoon salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like small crumbs. Sprinkle with water, 1 tablespoon at a time, tossing with fork just until flour is moistened. Shape into ball; flatten slightly.
On floured surface, roll dough into 12-inch round. Fold dough into fourths; place in 9-inch glass pie plate. Unfold and ease into pie plate, pressing firmly against bottom and side; crimp edge. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute.
In large bowl, mix cheese and 1 tablespoon flour. Stir in eggs, milk and 1/2 teaspoon salt until well blended. Stir in spinach and bell pepper. Pour into pie crust.
Bake 15 minutes. Cover edge of crust with strip of foil to keep crust from overbrowning. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 170 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 4 g, TransFat 1/2 g

SPINACH-AND-CHEDDAR SLAB QUICHE

Spinach-and-Cheddar Slab Quiche image

Feed a crowd during the holidays with this big-batch make-ahead quiche. It teams a rich sesame seed-studded crust with a cheesy spinach filling.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h10m

Number Of Ingredients 8

Ingredients

Unbleached all-purpose flour, for dusting
1 sheet (14 ounces) frozen all-butter puff pastry, such as Dufour, thawed
10 large eggs, plus 1 egg white
1/4 cup white sesame seeds
10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
3 ounces cheddar, coarsely grated (1 cup)
1 1/4 cups heavy cream
Kosher salt and freshly ground pepper

Steps:

Preheat oven to 400 degrees. On a floured surface, roll out dough to a 12-by-16-inch rectangle; prick all over with a fork. Whisk egg white with 1/2 teaspoon water; brush over dough. Sprinkle evenly with sesame seeds. Roll dough onto rolling pin; unroll onto a 9-by-13-inch rimmed baking sheet or shallow baking dish. Line with parchment; fill with pie weights or dry beans. Bake 20 minutes. Remove weights and parchment (if it sticks, bake a few more minutes); continue baking until golden and set on bottom, 8 to 10 minutes more (if browning too quickly, tent edges with foil). Immediately prick bottom where puffed excessively to flatten. Let cool 10 minutes.
Scatter spinach and cheese evenly over pastry. In a large bowl, whisk together eggs, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Pour evenly over spinach and cheese. Bake until quiche is set and puffed slightly, 18 to 22 minutes (if browning too quickly, tent with foil). Let cool on a wire rack; serve warm or at room temperature.

Tips:

Use fresh spinach: Fresh spinach has a more vibrant flavor and color than frozen spinach. If using frozen spinach, thaw it completely and squeeze out any excess water before using.
Don't overcook the spinach: Overcooked spinach will become limp and lose its flavor. Cook it just until it is wilted, about 2 minutes.
Use a good quality cheddar cheese: The cheddar cheese is one of the main flavors in this quiche, so it's important to use a good quality cheese. Look for a cheese that is sharp and flavorful.
Don't overbeat the eggs: Overbeaten eggs will make the quiche tough. Beat them just until they are combined.
Bake the quiche until it is set: The quiche is done baking when the center is set and a knife inserted into the center comes out clean. This will take about 45 minutes.
Let the quiche cool before serving: The quiche will continue to cook as it cools, so it's important to let it cool for at least 15 minutes before serving. This will help it to set properly.

Conclusion:

This spinach and cheddar quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover spinach and cheddar cheese. With its creamy filling and flaky crust, this quiche is sure to be a hit with your family and friends.